Cream Of Coconut Cake
Recipe: #21048
September 23, 2015
Categories: Desserts, Cakes, Coconut, 5 Ingredients Or Less, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th, Labor Day, Mothers Day, Potluck, Valentine's Day, Cake Mix, Open Fire, more
"I could eat this whole cake all by myself, the hardest part is waiting for the cake to cool!"
Ingredients
Nutritional
- Serving Size: 1 (166.4 g)
- Calories 600.3
- Total Fat - 24.4 g
- Saturated Fat - 20.6 g
- Cholesterol - 4 mg
- Sodium - 542.9 mg
- Total Carbohydrate - 91 g
- Dietary Fiber - 2.6 g
- Sugars - 57.3 g
- Protein - 6.6 g
- Calcium - 285.1 mg
- Iron - 8.2 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Prepare cake mix according to package directions. Bake in 9"x13" pan.
Step 2
Mix Coco Lopez and Eagle Brand together. As soon as cake comes out of oven, prick holes overall (I use a dinner fork), pour mixture over top.
Step 3
Let cool completely.
Step 4
Frost with Cool Whip, sprinkle coconut over top.
Step 5
Store in refrigerator.
Tips
No special items needed.
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