Coconut Cream Cake

Name: Coconut Cream Cake
Ingredients: 1 box Butter cake mix, baked according to package directions in a 13x9 pan; 1 can 15 oz cream of coconut, I use Lopez; 1 can Sweetened condensed milk, 14oz; 1 Container non dairy whipped topping; 1 Sweetened/toasted coconut, optional

5 ingredients

7 steps

Ingredients

1 box Butter cake mix, baked according to package directions in a 13x9 pan
1 can 15 oz cream of coconut, I use Lopez
1 can Sweetened condensed milk, 14oz
1 Container non dairy whipped topping
1 Sweetened/toasted coconut, optional

Directions

1

Bake cake according to package instructions.
2

In another bowl whisk together cream of coconut and sweetened condensed milk.
3

While cake is still hot, poke holes all over it with a skewer or whatever you have.
4

Slowly pour coconut mixture all over the top of the cake so it seeps into the holes.
5

Refrigerate til cold, about 2 hours.
6

Spread whipped topping on top.
7

You could sprinkle top with sweetened/toasted coconut.