1 package (18.25 ounce size) yellow or white cake mix, plus ingredients to prepare 1 can (14 ounce size) sweetened condensed milk 1 can Coco Lopez (or similar) coconut milk 2 cups flaked coconut (reserve 1/2 cup) 1/2 cup chopped nuts 1 carton (8 ounce size) whipped topping
Bake cake according to package directions in a 13X9 pan. While cake is cooling, take a fork and poke holes in it.
In a nonstick saucepan, mix the sweetened condensed milk and the coconut milk. Heat until it begins to boil. Drizzle it over the baked cake. Sprinkle the 1-1/2 cups of flaked coconut and nuts on top of the cake.
When the cake has cooled completely, frost with the whipped topping and sprinkle with the remaining 1/2 cup coconut.
Fantastic, if you love coconut this is your cake. I used a white box cake, but I ended up only using about 1/2 of the coconut milk/condensed milk mixture, it was just too much to put it all over the cake. Also I put it in the fridge after I had poured the mixture over it and the coconut and nuts. Then I kept it in the fridge, very very yummy cooled.
Jun 12, 2006
this cake is soo delicious and easy to make . it was a great sucess everyone keeps asking for it for their b-days!!!!
Feb 17, 2006
This cake is mouth-watering! If you are a coconut lover, you must try this recipe. I've even made a "light" version with a little less calories by using light coconut milk, making the cake with applesause and using light whip topping.