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Recipes Desserts Cakes
Recipes Desserts Cakes
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| Servings: | 10-12 |
| Author Notes: | Patti Corbello Archer from Lake Charles, Louisiana sent in this terrific recipe that her family considers an Easter tradition. Patti says this is an absolutely decadent dessert and a must for coconut lovers! |
| Ingredients: |
1 box white cake mix (and mixture ingredients)
1 medium tub Cool Whip ® whipped topping 1 can condensed milk 1 can cream of coconut (such as Coco Lopez ®) 1 bag sweetened coconut Optional: jelly beans and food coloring |
| Instructions: |
Mix white cake according to box directions and then stir in 1/2 bag coconut. Bake according to directions. When done, with the end of a wooden spoon, punch holes all over the cake. In bowl, mix cream of coconut milk and condensed milk. Pour mixture over hot cake and let stand until mixture is soaked up.
Mix the rest of the coconut and cool whip. Top cake with mixture. Please refrigerate. Optional decorating hints: |
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