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Julie Smith on 7.29.2011
I made this for my husband’s birthday and it was amazing! It was easy to make & I will definitely make it again!
Cream of Coconut Cake
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Description
This cake can be eaten immediately, but it is so much better after it chills for a couple of days.
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
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.
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2 Comments
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Sagey on 8.26.2009
I made this last night for a luau themed party. It only “mellowed” in the fridge for 22 hours but I say it was a great success. I don’t care for coconut but my husband said “It was reallygood, I liked it alot”!
pinkychris on 8.17.2009
I’m dying to try this but the chances of my family waiting three days for this to be ready is slim to none!Hopefully lightening won’t strike us if we eat it before!Ilove coconut !It looks delicious