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Southern Coconut Cake

User Rating5.0 out of 5 (4 Reviews)  Write a Review

By , About.com Guide

This coconut cake is topped with a mixture of sweetened condensed milk and coconut cream and whipped topping.

Ingredients:

  • 1 white cake mix with pudding
  • 1 can Coco Casa or other cream of coconut
  • 1 can sweetened condensed milk
  • Whipped Topping
  • 3 1/2 ounces coconut, about 1 1/3 cup

Preparation:

Make and bake cake according to package directions, in a greased and floured 9x13 pan. As soon as the cake comes out of the oven poke holes all over the cake. Combine Coco Casa or other cream of coconut and 1 can of sweetened condensed milk; pour over the cake. When cool spread whipped topping over top and sprinkle with coconut. Refrigerate; serve chilled. This is really rich and VERY moist. Serve in SMALL pieces.
From SuzyJ

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5 out of 5 5 out of 5
An old favoriteAugust 21, 2008By bonniejrc
"I have made this cake for years; never had anything except rave reviews. I am ""required"" to make it at least twice a year for my colleagues, and my family loves it as well. For Easter, use colorful jelly beans nestled in the coconut, and tinting the coconut green to look like Easter ""grass"" is a nice touch. You can use the fat-free Eagle Brand and Cool Whip Lite---still yummy but a bit less guilt-inducing. I use a meat fork to poke the holes and I twist it slightly to enlarge the holes a bit. Drizzle the Eagle Brand and Coco Lopez mixture a little at a time and spread across the top with a spatula for maximum absorption. Make sure cake is still warm when you do this, and refrigerate for several hours (or overnight) before topping with Cool Whip and coconut. This cake only gets better the next day!"
4 of 4 people found this review helpful.
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