More Great Recipes: Cake | Dessert

Coconut Cream Cake


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

1 yellow cake mix, baked in a 9x13 inch pan according to package directions.
1 can Eagle brand-sweetened condensed milk
1 can of cream of coconut
1 container of Cool Whip, with ½ teaspoon of coconut extract
Maraschino Cherries
1/3 cup chopped walnuts, optional
½ cup coconut


As soon as you take the cake out of the oven, poke holes all over the cake with a wooden skewer.


Pour the Eagle brand milk over the cake, and half of the can of cream of coconut.


Cool.


Spread the Cool Whip on top of the cooled cake.


Sprinkle with the cherries, walnuts and coconut. Chill.


Pairs Well With


Notes

This is one of the easiest cakes in the world to make and it gets me rave reviews every time I share it with folks.... Thanks for posting it!!!!!

WOW! This looks really good. I have never worked with coconut milk, but I love the taste of coconut so I will definately give it a try. :) Thanks for posting.

This is very delicious,Joy brings this to the people she works with, and we all get to enjoy it...

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