Coconut Cream Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Yellow cake mix (and ingredients as called for on the box)3 8.5 oz. cans of coconut cream1 8oz. tub of Cool Whip1/2 cup of sweetened coconut flakes
-Make yellow cake according to directions on box. (I use a 13x9 inch cake pan)
-Leave the cake in the pan. Let it cool enough to handle (it doesn't have to be completely cool).
-Poke holes throughout the cake (I used a drinking straw).
-Pour the coconut cream evenly over the cake (the idea is for it to soak into the cake). *Note: If your kitchen is cool, the coconut cream may solidify in the can. You can set the whole can in warm water to get it to liquefy.)
-Spread the cool whip across the top of the cake.
-Sprinkle the coconut flakes over the top. (You can color the flakes with food coloring to make the top more festive).
-Cover and refrigerate at least overnight (the longer it sits, the better it tastes).
Makes 24 2" pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user WONDERCOOTIE.
-Leave the cake in the pan. Let it cool enough to handle (it doesn't have to be completely cool).
-Poke holes throughout the cake (I used a drinking straw).
-Pour the coconut cream evenly over the cake (the idea is for it to soak into the cake). *Note: If your kitchen is cool, the coconut cream may solidify in the can. You can set the whole can in warm water to get it to liquefy.)
-Spread the cool whip across the top of the cake.
-Sprinkle the coconut flakes over the top. (You can color the flakes with food coloring to make the top more festive).
-Cover and refrigerate at least overnight (the longer it sits, the better it tastes).
Makes 24 2" pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user WONDERCOOTIE.
Nutritional Info Amount Per Serving
- Calories: 215.9
- Total Fat: 12.7 g
- Cholesterol: 33.2 mg
- Sodium: 194.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 0.9 g
- Protein: 2.6 g
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