1 box yellow butter cake mix
1 can creme of coconut
1 can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
How to make it:
Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator
Here some reviews:
Great dessert! I made this for Christmas, nervous that no one would try it and it was the first to go on the table! SO moist & sweet...everyone loved this! Must use the CREAM OF COCONUT (I buy it in the Mexican or Asian section of my food store) I also mix the coconut into the whipped cream, instead of just sprnkling it on top of the cake. I make it as a bundt cake the day before, refrigerate overnight and shave chocolate on top before serving...they love it! I also make it w/ Devil's food cake and it goes over just as well. An instant family favorite!
This was amazing and this is how I tweaked it. I added a package of coconut pudding (not instant because there wasn't any) and 1/2 tsp of coconut extract to white cake mix and made according to directions. Some of the reviews said this cake did not have a strong coconut flavor...well this worked perfectly. I used 8 x 8 square pans. While still hot I poked holes about an inch apart with a straw. Using the cream of coconut and 1/3 can condensed sweetened milk I SLOWLY poured it all of it over the cakes and let them cool. I roasted about 1/2 cup pecans, chopped them and drained a small can of crushed pineapple mixing together. I whipped fresh heavy cream with no sugar (since many of the reviews said the cake was sweet) and used about 1/3 whipped cream folding it into the pineapple and pecans and used that in between the layers. I spread the rest of the whipped cream on the cake and coated w the toasted coconut. The cake was not too sweet or soggy. It was total perfection and delicious. I cook a lot but I don't bake often and this was off the charts delicious. Reading the other reviews helped immensely. Good luck...very easy, very delectable a real winner!
Source: allrecipes.com
Here some reviews:
Great dessert! I made this for Christmas, nervous that no one would try it and it was the first to go on the table! SO moist & sweet...everyone loved this! Must use the CREAM OF COCONUT (I buy it in the Mexican or Asian section of my food store) I also mix the coconut into the whipped cream, instead of just sprnkling it on top of the cake. I make it as a bundt cake the day before, refrigerate overnight and shave chocolate on top before serving...they love it! I also make it w/ Devil's food cake and it goes over just as well. An instant family favorite!
This was amazing and this is how I tweaked it. I added a package of coconut pudding (not instant because there wasn't any) and 1/2 tsp of coconut extract to white cake mix and made according to directions. Some of the reviews said this cake did not have a strong coconut flavor...well this worked perfectly. I used 8 x 8 square pans. While still hot I poked holes about an inch apart with a straw. Using the cream of coconut and 1/3 can condensed sweetened milk I SLOWLY poured it all of it over the cakes and let them cool. I roasted about 1/2 cup pecans, chopped them and drained a small can of crushed pineapple mixing together. I whipped fresh heavy cream with no sugar (since many of the reviews said the cake was sweet) and used about 1/3 whipped cream folding it into the pineapple and pecans and used that in between the layers. I spread the rest of the whipped cream on the cake and coated w the toasted coconut. The cake was not too sweet or soggy. It was total perfection and delicious. I cook a lot but I don't bake often and this was off the charts delicious. Reading the other reviews helped immensely. Good luck...very easy, very delectable a real winner!
Source: allrecipes.com
