Super Easy Decadent Coconut Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This cake gets it's rich, decadent flavor from Creme De Coconut, Sweetened Condensed Milk and Flake Coconut. An easy poke, drizzle and cover cake for surprise company or take along dessert for a dinner invitation. Read more . Prep time is hands on and doesn't include the cooldown time for the cake. Ingredients:
pillsbury classic white cake mix |
one can sweetened condensed milk |
one can creme de coconut (not coconut milk) |
one medium container non dairy topping |
2-3 cups flake coconut |
Directions:
1. Preheat oven and prepare cake per directions on container. I always use the classic white with only egg whites, but you can use whole eggs and it's still just fine!
2. Make sure non dairy whipped topping is thawed.
3. Pour into ungreased 13x9 pan and bake according to directions
4. Meantime, mix the sweetened condensed milk and creme de coconut together and set aside. Be sure to shake the cans of both well before opening to mix the sugars.
5. When cake is done and still hot, poke evenly about one inch apart with thin handled wooden spoon or a chopstick. Toothpicks are NOT big enough. A pencil will work well too.
6. Drizzle the coconut/condensed milk mixture over the cake slowly, making sure to distribute it evenly and allow it to ooze into the holes you made.
7. Let cake sit until TOTALLY cooled.
8. Cover with a layer of coolwhip using it as frosting.
9. Sprinkle well with the coconut.
10. Cover and refrigerate until almost ready to serve. I allow individual servings to come to room temp before serving.
11. Keep the remainder covered with either clear plastic wrap or waxed paper secured with foil over it. DO NOT PUT FOIL DIRECTLY ON THE CAKE SURFACE!
|
|