COCONUT CREAM CAKE
This cake is moist, sweet and delicious! It seems everyone wants more than one piece! I hope you enjoy it as much as my family and friends do!
Provided by Sylvia Waldsmith
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Prepare cake mix according to package directions in a 9"x13" pan. Cool completely.
- 2. Heat oven to 350 degrees. On a baking sheet, spread half of coconut. Toast, stirring occasionally for 10 minutes, or until the coconut has started turning a golden brown. Remove and cool. You can also do this over medium heat on top of the stove in a sauté pan. Mix toasted and untoasted coconut together and set aside.
- 3. In a small bowl, beat together cream of coconut and sweetened condensed milk until well blended.
- 4. Using a small straw, chopstick or other similar sized item that can make a small hole; poke numerous holes in the cooled cake. This is how the ooey, gooey, yummy coconut-sweetened condensed milk mixture will soak into the cake.
- 5. Slowly pour the cream of coconut-sweetened condensed milk mixture over the cake and allow to soak in for 15 minutes.
- 6. Mix vanilla into thawed whipped topping and spread mixture evenly over soaked cake.
- 7. Sprinkle mixed coconut evenly over whipped topping.
- 8. Cut into squares and serve. Store any leftovers in the refrigerator.
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