Delicious Creamy Coconut Cake

1 package of white cake mix (16 ounces)
1 can of cream of coconut (14 ounces)
1 can of sweetened condensed milk (14 ounces)
1 container of thawed frozen whipped topping (16 ounces)
1 package of flaked coconut (10 ounces)
Make the cake according to the instructions on the package and bake it in a 9×13 inch pan. Let it cool completely.
Once the cake has cooled, use a straw to make holes all over the surface of the cake.
Pour the mixture of condensed milk and cream of coconut over the cake, making sure it seeps into the holes.
Spread the thawed whipped topping evenly over the cake.
Sprinkle the flaked coconut on top of the cake.
Chill the cake in the refrigerator until ready to serve.

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