Cream of Coconut Cake
I guess you can tell by this time, that coconut cake is one of my favorite desserts. There are just so many different types, each having their own flavors and consistencies. This cake is such an easy one to bake when in a time crunch, yet, it is delicious and so moist.
1 box of yellow or French vanilly cake mix
1 can Eagle Brand sweetened condensed milk
1 can cream of coconut
1 8 oz. container of Cool Whip
1 cup of canned or frozen coconut
Bake cake according to directions on back of box in a 13 x 9 cake pan. Remove from oven and punch holes in hot cake with the end of a wooden spoon. Combine condensed milk and cream of coconut and pour over hot cake. When cake is cool, spread Cool Whip on top and sprinkle with the coconut.
Allow to sit overnight in refrigerator before serving. It allows the flavors to blend.
As you can tell from my recipes, I prefer the French Vanilla cake mixes to the white cake mix. I think it has more flavor and seems to blend so beautifully with the coconut flavors. But the white is just fine to use, if you prefer.
Chocolate Castles 