COCO LOPEZ CAKE
As A child growing up my grandmother would make this cake. I always felt special when she made this cake for us. It was a sweet treat and such a comforting thing to eat. I make it often and have tweaked it a bit to make it chocolate with almonds. It's just a little slice of Heaven on a plate.
Provided by Cammie Solis
Categories Cakes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Prepare cakes as directed on the box. Bake. Remove from the oven and while the cake is still warm poke holes with a straw all over the top of the cake.
- 2. Mix the Coco Lopez with the Eagle Brand Sweetened Condensed milk. Pour this mixture slowly over the entire cake until all is well saturated with the milks.
- 3. Place cake in the fridge overnight or at least 2-3 hours to let the milk soak in. Remove and frost with the Cool Whip and sprinkle the Cool Whip with the coconut and toasted almond slivers.
- 4. Enjoy!!!
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