Coconut-Condensed Milk Cake |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A very quick, easy and delicious cake to make that comes from a friend, Mrs. Betty McCall. Ingredients:
1 (18 ounce) package white cake mix |
3 eggs (or as called for by your cake mix) |
1 1/4 cups water (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 (14 ounce) can condensed milk |
1 cup cream of coconut |
1 (8 ounce) container cool whip, thawed |
1 cup flaked coconut |
1/2-3/4 cup chopped pecans |
Directions:
1. Mix white cake and bake in 9 x 13 pan according to directions.
2. When done, punch holes all over cake with wooden dowel.
3. Pour condensed milk and coconut cream over cake while still warm.
4. Allow to cool a little and spread with Cool Whip topping.
5. Sprinkle with coconut and pecans.
6. Ready to serve.
7. Refrigerate uneaten portion.
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