A moist and creamy coconut cake that will have all begging for more. If I don’t make it for work or family gatherings I end up in trouble.
Original recipe makes 12 servings
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
2 hrs 25 mins
- Prepare cake according to package directions. Bake in a 9×13 inch pan. Cool completely.
- In a small bowl combine cream of coconut and condensed milk.
- Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
- Serve chilled.
Calories: 606 kcal
Carbohydrates: 85 g
Cholesterol: 11 mg
Fat: 28.2 g
Fiber: 2.7 g
Protein: 5.8 g
Sodium: 377 mg