Thursday, December 2, 2010

Coconut Cream Cake - Day 2

This is one of my all time favorite cakes and it just screams Christmas time to me! It is best served cold so just keep it in the fridge until everyone is ready for dessert.

Coconut Cream Cake
1 box white cake mix, prepared as directed
1 can sweetened condensed milk
1 can cream of coconut (found in the baking section NOT coconut milk)
1 8 oz tub cool whip (or you can make your own whipped cream)
2 cups FROZEN flaked coconut

In a 9x13 pan prepare cake as directed on the box. In a bowl, combine condensed milk and cream of coconut. When the cake is done and while still warm, poke holes ALL over it with a fork or knife and pour sweetened mixture on top of it. It's going to seem like a lot but I promise you that it's not. Place in fridge and once the cake is cold, top with tub of cool whip and unsweetened flaked coconut found in the freezer section. Slice and Enjoy!

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