Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 1 package Yellow Cake Mix, Or Your Favorite Scratch Recipe.
- 14 ounces, fluid Can Lopez Cream Of Coconut
- 12 ounces, weight Container Cool Whip
- 8 ounces, weight Container Sour Cream
- ½ cups Sugar
- 12 ounces, weight Flaked Coconut, Divided
Preparation Instructions
Bake cake according to package directions. Cool completely on rack.
Punch holes in cake layers with toothpick or skewer and slowly drizzle cream of coconut over the layers.
Mix together Cool Whip, sour cream, sugar and all but about 1/2 cup of the coconut. Ice cake and sprinkle with reserved coconut.
Now the hard part – hide it in the fridge for a couple or three days and let it mellow. If you like coconut, this is a treat you won’t forget anytime soon.
Note: I like to toast the reserved 1/2 cup coconut to sprinkle on top of cake. I just think it looks pretty.
