Christmas Coconut Cake Recipe

ingredients

1 package (18 ounce size) butter cake mix with pudding, plus ingredients to prepare
1 can (14 ounce size) sweetened condensed milk
1 can (8.5 ounce size) cream of coconut
1 can (15.25 ounce size) crushed pineapple
1 carton (12 ounce size) frozen whipped topping, thawed
1 package (12 ounce size) coconut
1 jar (10 ounce size) maraschino cherries
1 package crushed pecans

directions

Grease and flour bottom only of 13x9" pan. Set aside. Prepare and bake cake mix according to package directions.

Punch holes in top of warm cake with small knife. Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread pineapple over cake.

Top with whipped topping. Sprinkle coconut on cake. Decorate with cherries and pecans.

Cover and chill at least 8 hours. Cut into squares and serve. Keep in refrigerator.

nutrition data

Nutritional data has not been calculated yet.