This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Moist And Creamy Coconut Cake
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- #53855
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
2 comments
ingredients
1 white cake mix, plus ingredients to prepare
1 1/2 cup milk
1/2 cup sugar
1 package angel flake coconut
1 container (8 ounce size) frozen non-dairy whipped topping
directions
Bake cake as directed on box. Bake in 13 x 9 pan. Cool 15 minutes, then poke holes all over with big fork.
Meanwhile, combine milk, sugar, and 1/2 cup of coconut; bring to a boil. Reduce heat, simmer 1 minute. Carefully spoon over warm cake. Cool completely.
Fold 1/2 cup coconut into cool whip, spread over cake. Sprinkle remaining coconut over cake. Chill over night.
If there is any left...it needs to be kept covered and refrigerated.
added by
snaggletooth
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
September 8, 2013
I make this quite often. I use coconut milk instead of regular milk and add 1/4 cup cream of coconut (like coco lopez) into the cake batter. Makes it all extra rich and coconuty!
Absolutely delicious cake..never any left...a friend has made several times and passed on the recipe to over a dozen people
May 12, 2008
Really good and super easy!! I replaced the water used in the cake with coconut milk and decreased the sugar to 1.5 cups. It was still very sweet and totally coconutty! This recipe is a keeper.
I make this same cake all the time,But it is better if you use 18 ozs of frozen coconut and make the mix of coconut,suger,and sourcream the day before and refrigerate it.