Wednesday, June 30, 2010

Coconut Cake with a twist!

This coconut cake recipe is the best I've ever had! It is super moist and so incredibly easy to make. The recipe calls for white cake mix but this time I made it with yellow cake instead. I think I like it best with the yellow cake mix! Both are very good, it's just a personal preference.

1 package white cake mix
1 (14 ounce) can cream of coconut (found in mixed drinks area)
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

1.Prepare and bake cake mix according to package. Remove cake from oven. While still hot, using a fork, poke holes all over the top of the cake.
2.Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake.
Let cake cool completely

then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.


I'm linking up to Balancing Beauty & Bedlam's Tasty Tuesday