A couple of years ago, one of our creative church members took the time to collect favorite recipes frequently shared at our church dinners. This recipe collection is truly a labor of love and a cherished keepsake.
I've enjoyed Coconut Cream Cake many times but last weekend was my first time to bake this cake. It is quite a delight and perfect for a hectic schedule that doesn't allow much time in the kitchen. My cooking time was limited last weekend, so for Easter dinner it was the perfect dessert recipe and from the family reviews, it will be on our list of favorites!
Coconut Cream Cake
1 White Cake Mix
1 can (15oz) Cream of Coconut
1 can (14oz) sweetened condensed milk
1-8oz. Cool Whip
1 cup flaked coconut
Bake cake according to directions on box in 13x9 inch pan. While cake is baking, mix cream of coconut and sweetened condensed milk together; set aside. Remove cake from oven when done and poke holes with fork all over; pour liquid mixture over the cake while hot. Place cake in refrigerator to cool; after cake has cooled, top with cool whip and sprinkle flaked coconut on top. It gets better everyday. Store in refrigerator.