I love this cake. It is moist and delicious. I don't make it often because I can't quit eating it. It makes a great holiday cake.
Coconut Cake
1 box white cake mix (ingredients to bake according to package)
1 Can Coco Lopez cream coconut
1 (12oz) cool whip
1 large can crushed pineapple
1 Cup sweetened coconut (toasted or not. Its up to you)
Bake the cake according to directions in a 9x13 cake pan. Let it cool (but not completely) and poke holes in the cake. Open the can of Coco Lopez cream of coconut and stir it well and pour over cake and using a knife spread it out and help force the cream down into the holes. Cover and place in fridge. When cake is cooled completely top it with Cool whip that has been mixed with the pineapple that has been drained very well and squeezed of as much liquid as you can. Then spread cool whip/pineapple mixture over cake. Sprinkle with coconut. Cover and return to refrigerator till time to serve.
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