Creamy Coconut Cake



1/3 cup vegetable oil

1 package white cake or butter cake

1 1/2 cups coconut shredded

1 12 ounce container Cool Whip

1 14 ounce can sweetened condensed milk

1/2 cup toasted coconut

3 eggs

1 15 ounce can cream of coconut



Make cake mix as directed on the box and bake in a 23 x 30 cm pan.

While the cake is cooking, whisk together the cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold 1 1/2 cups coconut into the Cool Whip. Set aside.

Let the cake cool for 10 minutes. Prick holes across the top of the cake with a fork. Spoon the condensed milk mixture over the cake. Let sit for another 15 minutes. Spread the Cool Whip mixture over the cake. Sprinkle with 1/2 cup toasted coconut.

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