Tuesday, May 11, 2010

Coconut Dream Cake


  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut


  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Since I wanted to present this on a cake stand instead of a cake pan, I knew the whipped cream would just slide off. So (surprise, surprise) I added about 6 oz of cream cheese and 3/4 cup powdered sugar to whipped cream to make it stiffer.

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