I told you I would share the recipes I used for my Coconut Cream Cake. Also, the Strawberry Banana Pudding!
But for now, I only have time to share the Coconut Cream Cake with you!
COCONUT CREAM CAKE
- 1 Box Classic Yellow Cake Mix
- 1 Can Sweetened Condensed Milk
- 1 Can Cream of Coconut
- 1 Can or bag of flake Coconut
- 1 container of Cool whip
Okay, here it is.
As you can see, this cake isn’t the type I usually like to bake.
Some people LOVE baking the “Sandra Lee” way….Semi-homemade.
I however, Do NOT!
I like making everything from scratch.
but I was at a loss of time for this, so I had to do what I could.
So to start, you bake the Cake according to the directions that are on the box.
which also calls for the use of
1 and 1/3 cups of water,
& 1/3 cup oil!
So, bake the cake at 350 degrees for 30 minutes
while it is baking,
Combine the Sweetened Condensed Milk and the Cream of Coconut and mix together!
When the cake is finished baking,
while it is still hot,
poke holes all in it with a fork, knife, toothpick,….something
and pour the condensed milk and coconut mixture over the cake!
This mixture will be completely absorbed into the cake, which takes some time so, I would suggest SLOWLY pouring small amounts rather than ALL at once!
After the cake has absorbed all of the mixture, and has completely cooled,
top the cake with the coolwhip and the flake coconut.
You could also toast the coconut if you’d like!
Be back later tonight with EASTER photos!
also share the STRAWBERRY BANANA PUDDING recipe.
It was my FAVORITE!