A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sweet Southern Coconut Cake
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- #30556
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
1 package white cake mix with pudding
2/3 cup buttermilk
1/3 cup water
1 teaspoon coconut flavoring
2 eggs
1 can cream of coconut, like Cocoa Casa
1 small can sweetened condensed milk
Cool Whip
1 small can angel flake coconut
directions
Mix cake mix, buttermilk, water, coconut flavoring and eggs well and pour into prepared 9x13 pan. Bake according to package directions.
Out of the oven poke holes in the cake. When cool, take cream of coconut and sweetened condensed milk, mix together and pour over top of cake. Sprinkle with coconut.
When that's cool spread Cool Whip over top. Get very cold.
This is really rich and VERY moist. Serve in SMALL pieces.
added by
jmstwn1607
nutrition data
304 calories, 12 grams fat, 47 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
December 18, 2011
I have been making this recipe for 5 years and it is so easy and always a big hit. It is very rich so it goes along way.
This was a terrible cake the condensed milk with coconut milk was a very bland flavor and the cool whip hid the coconut. Just not enjoyable. did not serve to my family.
You said you used coconut milk? The recipe calls for cream of coconut (they are different). Cream of coconut is sweeter.