Monday, June 4, 2012

Coconut Cream Cake


Just do us all a favor and make this. It's seriously yummy, reminiscent of the Tres Leches Cake, but 100 times easier.

1 box yellow cake mix
4 eggs
1 cup oil
1 cup water
1 small box instant vanilla pudding
15 oz. can of cream of coconut (found in the alcohol aisle - think Coco Lopez)
Container Cool Whip, thawed
8 oz. sweetened coconut

Bake the cake in a 9 x 13 pan according to the timed directions on the box. Remove cake from oven and, while still hot, poke holes all over it with the end of a spoon. Open can of cream of coconut and stir well. Pour evenly over entire cake. Chill cake for 1 hour, then spread with Cool Whip and sprinkle flaked coconut over the top. Refrigerate until serving time for a minimum of 3 hours. It gets even better if you can wait overnight!

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