This is the best Coconut Cream Cake that I have ever tasted! It is super moist and incredibly delicious. Perfect for birthdays, holidays and potlucks. We just can’t get enough of this easy dessert!
This amazing Coconut Cream Cake recipe has been hanging around in my recipe box for at least 20 years. It came from a neighbor and it’s one of those recipes that you will make again and again.
I just love refrigerated cakes, the only problem is waiting on the cake to chill. I am so impatient when it comes to desserts or maybe when it comes to everything. This Coconut Cream Cake is totally worth the wait!
You want to chill this cake for a minimum of six hours but over night is ideal. You know, so you can eat it for breakfast. You know I did!
Just think of how delicious it is going to be when it is blazing hot this summer!
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you.
INGREDIENTS
- 1 yellow cake mix, baked according to package directions
- 1 1/2 cups milk
- 1/2 cup sugar
- 2 cups sweetened flak coconut, divided use
- 1 teaspoon vanilla extract
- 8 oz whipped topping
- 1/2 cup toasted, sliced almonds *optional
INSTRUCTIONS
- When cake comes out of the oven, cool 15 minutes.
- Poke holes in cake at 1/2 inch intervals.
- Mix milk, sugar and 1 cup coconut in a medium saucepan and bring to a boil. Reduce heat to low and simmer 1 minute. Stir in vanilla extract.
- Spoon over warm cake, spreading coconut evenly.
- Cool completely.
- Toast remaining cup of coconut.
- Spread whipped topping over cake evenly. Top with toasted coconut and toasted almonds.
- Refrigerate 6 hours or over night.
Recipe Source:missinthekitchen.com
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