Recipe(tried): Coconut Cake (using cake mix, coconut milk, sweetened condensed milk)
Desserts - CakesCOCONUT CAKE
1 (2-layer size) pkg. white cake mix
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 (12 oz.) can cream of coconut milk
1 (8 oz.) carton Cool Whip, thawed
FOR TOPPING:
1 (8 oz.) container sour cream
1 cup flaked coconut (plus more for top)
Preheat oven to 350 degrees F. Grease (13x9x2-inch) baking pan.
Prepare cake mix according to package directions. Bake in the prepared baking pan for about 30 minutes or until done. Set cake in pan on rack to cool slightly.
Stir together the condensed milk and cream of coconut. Pour over the warm cake.
Fold the sour cream and Cool Whip together; stir in 1 cup coconut. Spread on top of cake then sprinkle more coconut on top. Refrigerate.
This is a very moist cake but keep in ice box.
Makes 1 (13x9-inch) cake
1 (2-layer size) pkg. white cake mix
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 (12 oz.) can cream of coconut milk
1 (8 oz.) carton Cool Whip, thawed
FOR TOPPING:
1 (8 oz.) container sour cream
1 cup flaked coconut (plus more for top)
Preheat oven to 350 degrees F. Grease (13x9x2-inch) baking pan.
Prepare cake mix according to package directions. Bake in the prepared baking pan for about 30 minutes or until done. Set cake in pan on rack to cool slightly.
Stir together the condensed milk and cream of coconut. Pour over the warm cake.
Fold the sour cream and Cool Whip together; stir in 1 cup coconut. Spread on top of cake then sprinkle more coconut on top. Refrigerate.
This is a very moist cake but keep in ice box.
Makes 1 (13x9-inch) cake
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