Creamy Coconut Cake

Creamy Coconut Cake

Creamy Coconut Cake


Ingredient Checklist

1 (16-ounce) package of white cake mix

1 (14-ounce) can of cream of coconut

1 (14-ounce) can sweeten condensed milk

1 (16-ounce) container of frozen whipped topping, thawed

1 (10-ounce) package of flaked coconut


Prepare cake according to package directions. Bake in a 9x13-inch pan. Cool completely.

Poke holes in the cake with a straw. Pour the milk mixture over the cake and spread it with whipped topping. Sprinkle coconut over the cake.

Serve chilled.

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