Post by Loupy on Nov 29, 2014 21:31:29 GMT -7
Creamy Coconut Cake
From: Lynn @ www.lynnskitchenadventures.com/
This cake makes the perfect cake to take to a potluck, church dinner, or picnic. Anyone that loves coconut will love this cake.
Now, I will say this is not a diet or low fat cake, but this cake is so rich and creamy that all you really need is a small piece. However, I will admit that it is hard to stop at one small piece.
(And for my gluten free readers I am working on a gluten free version of this. I need to find a good cake that will hold up to the sauce that goes over it, but I miss this cake so I am working on it. So stayed tuned for it.)
Ingredients:
1 yellow cake mix, plus the ingredients to make the cake
1 can sweetened condensed milk
1 – 15 ounce can cream coconut ( This is not coconut milk, this is cream coconut that you find in the drink section of the grocery store)
1 – 8 ounce package of cream cheese, room temperature
1 – 12 ounce container of cool whip
1 cup coconut
Instructions:
Make cake according to package directions and bake in a 9×13 pan.
While the cake is baking mix together the cream of coconut and the sweetened condensed milk.
Set aside.
When the cake is done, but still warm, take a fork and poke holes all over the cake.
While the cake is still warm, pour the cream of coconut/sweetened condensed milk slowly over the cake.
This will look like a lot, but will absorb into the cake as it sits.
Let the cake cool.
Once the cake has cooled completely, refrigerate for several hours.
In a bowl mix the cream cheese until soft and whipped.
Fold in whipped topping.
Spread over cooled cake.
Sprinkle with coconut.
Serve and enjoy!
From: Lynn @ www.lynnskitchenadventures.com/
This cake makes the perfect cake to take to a potluck, church dinner, or picnic. Anyone that loves coconut will love this cake.
Now, I will say this is not a diet or low fat cake, but this cake is so rich and creamy that all you really need is a small piece. However, I will admit that it is hard to stop at one small piece.
(And for my gluten free readers I am working on a gluten free version of this. I need to find a good cake that will hold up to the sauce that goes over it, but I miss this cake so I am working on it. So stayed tuned for it.)
Ingredients:
1 yellow cake mix, plus the ingredients to make the cake
1 can sweetened condensed milk
1 – 15 ounce can cream coconut ( This is not coconut milk, this is cream coconut that you find in the drink section of the grocery store)
1 – 8 ounce package of cream cheese, room temperature
1 – 12 ounce container of cool whip
1 cup coconut
Instructions:
Make cake according to package directions and bake in a 9×13 pan.
While the cake is baking mix together the cream of coconut and the sweetened condensed milk.
Set aside.
When the cake is done, but still warm, take a fork and poke holes all over the cake.
While the cake is still warm, pour the cream of coconut/sweetened condensed milk slowly over the cake.
This will look like a lot, but will absorb into the cake as it sits.
Let the cake cool.
Once the cake has cooled completely, refrigerate for several hours.
In a bowl mix the cream cheese until soft and whipped.
Fold in whipped topping.
Spread over cooled cake.
Sprinkle with coconut.
Serve and enjoy!
