Cream Of Coconut Cake
Created by QuickKatie on September 23, 2015
- Servings: 12
- Prep Time: 20m
- Cook Time: 30m
- Recipe #21048
Ingredients
- 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
How to Make
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Step 1: Prepare cake mix according to package directions. Bake in 9"x13" pan.
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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.
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Step 3: Let cool completely.
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Step 4: Frost with Cool Whip, sprinkle coconut over top.
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Step 5: Store in refrigerator.
Nutritional Facts
- 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