Side Pannel
Coconut Cake
Ingredients List
- 1 box white cake mix plus ingredients for preparation
- 1 (14-ounce) can sweetened condensed milk
- 1 (9-ounce) carton non-dairy
- whipped topping
- 1 (8 1/2-ounce) can cream of
- coconut
- 2 c coconut
- Bake cake in a 9x13-inch pan according to package directions. While
- cake is hot, punch holes in top with a fork; pour condensed milk over
- entire top. Cool. Mix whipped topping and cream of coconut by hand;
- spread over cake. Sprinkle with coconut. Makes 12 servings. Per
- serving: Calories 531 Fat 21g Cholesterol 16 mg Sodium 406 mg Percent
- calories from fat 26%
- Source: "Out of This World" Dallas Morning News 4 24/96 Typos by
- Bobbie Beers
- Posted to MM-Recipes Digest V3 #250
- Date: Thu, 12 Sep 1996 21:09:50 -0400
- From: BobbieB1@aol.com
Directions
Recipe via Meal-Master (tm) v8.05
Title: Coconut Cake
Categories: None
Yield: 1 Servings
1 pk White cake mix
8 oz Cream of coconut
3 Eggs
1/2 c Oil
1 c Sour cream
ICING
8 oz Cream cheese; softened
1 Box powdered sugar; (2 1/2
-cups)
1 1/2 c Flaked coconut
2 tb Milk; (or more if needed)
Mix all together well and pour into greased and floured sheet cake pan.
Bake 40-45 minutes at 350 degrees. Ice when completely cool.
Icing: Mix together and spread over cooled cake.
Tip: This cake is better if made about two days before serving. I store it
in the refrigerator.
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