Easy and Good Coconut Cake


Easy and Good Coconut Cake

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Servings and Ingredients

1 packet(s) white cake mix, plus ingredients called for on package
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 (8 oz) container whipped frozen topping, thawed
shredded coconut


  1. Mix cake mix according to directions on package. Bake in 9-by-13-inch pan. Cool.
  2. Poke holes in cake with end of wooden spoon.
  3. Mix sweetened condensed milk and cream of coconut together. Pour over cake.
  4. Refrigerate several hours or overnight.
  5. Before serving, spread thawed whipped topping over chilled cake. Sprinkle shredded coconut over top. Store in refrigerator.