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Recipe: Cool and Creamy Coconut Cake (using cake mix, cream of coconut and sweetened condensed milk)

Desserts - Cakes
COOL AND CREAMY COCONUT CAKE

"This cake is best prepared a day or two ahead so all the liquid gets absorbed."

1 (18.25) package yellow cake mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can cream of coconut
1 (8 ounce) tub frozen whipped topping, thawed
2 1/2 to 3 cups flaked sweetened coconut (for topping)

Heat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.

Prepare cake mix as package directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.

Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.

Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut in squares.

Source: Woman's Day magazine, October 7, 2003
MsgID: 0224047
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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