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Cream Of Coconut Cake

Here's how you make Cream Of Coconut Cake
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  • Servings: 12
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 box (18.25 ounce) white cake mix (Duncan Hines Supreme white cake mix)
  • 1 can (15 ounce) Coco Lopez
  • 1 can (14 ounce) sweetened condensed milk (Eagle Brand)
  • 1 carton (16 ounce) Cool Whip Topping (thawed, or La Crème)
  • 1 package (7 ounce) sweetened shredded coconut
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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