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Coconut cream cake

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Ingredients/Components

sugar - 1 c
eggs - 6 item
milk - 1 c
sour cream - 1 c
oil
plain flour - 1 c
box yellow cake mix - 1 item
can Eagle Brand milk - 1 item
carton Cool Whip - 1 oz
small bag coconut - 1 item
Topping:1 large can cream of coconut

How to make coconut cream cake:

Topping:1 large can cream of coconut1 can Eagle Brand milk1 (8 oz.) carton Cool Whip1 small bag coconut Mix cake mix, flour and sugar together. Add oil and milk. Beat until mixture is smooth. Beat eggs well, then add beaten eggs and sour cream to cake mixture. Beat for 3 minutes. Pour into large baking pan or dish which has been sprayed with Pam. Bake at 325° for 40 minutes or until done. Remove from oven and let cool 10 minutes. Stick holes all over cake.

Mix topping ingredients together except coconut and Cool Whip. Pour over cooled cake, then spread Cool Whip over cake and sprinkle bag of coconut on top. Keep refrigerated.

Recipe categories: Desserts, Cakes, Coconut.

Rating:

3.8

Average rating: 3.8, total votes: 9

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