HQC Cookbook Additions

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Creamy Coconut Cake, Shirley F.

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container Cool Whip
1 (10 ounce) package flaked coconut

Prepare package cake according to directions. Bake in a 9 x 13 inch pan. Cool completely.

In a small bowl combine the cream of coconut and sweetened condensed milk, mix thoroughly. YOU WILL ONLY BE USING HALF OF THIS MIXTURE. Put the remaining half in the freezer and save for another cake.

Next, poke holes in the cooled cake with a straw. Pour mixture over the cake - then spread with Cool Whip. Sprinkle coconut over the cake - serve chilled.

For chocolate lovers, Use a Devil's Food cake mix instead of the white cake mix. This is a 'Mounds Cake'.

ENJOY! Shirley