Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, coconut cream cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Cream Cake is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Coconut Cream Cake is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have coconut cream cake using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Coconut Cream Cake:
- Get 1 box Butter cake mix, baked according to package directions in a 13x9 pan
- Get 1 can 15 oz cream of coconut, I use Lopez
- Prepare 1 can Sweetened condensed milk, 14oz
- Get 1 Container non dairy whipped topping
- Make ready 1 Sweetened/toasted coconut, optional
Steps to make Coconut Cream Cake:
- Bake cake according to package instructions.
- In another bowl whisk together cream of coconut and sweetened condensed milk.
- While cake is still hot, poke holes all over it with a skewer or whatever you have. Slowly pour coconut mixture all over the top of the cake so it seeps into the holes. Refrigerate til cold, about 2 hours. Spread whipped topping on top. You could sprinkle top with sweetened/toasted coconut.
So that’s going to wrap this up with this special food coconut cream cake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
