pages

Translate

Saturday, April 25, 2015

Coconut Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • 1 (18 1/4 ounce) box butter pecan cake mix or 1 (18 1/4 ounce) box yellow cake mix with pudding
  • 1 1/4 cups water
  • 3 eggs
  • 1/3 cup margarine or 1/3 cup butter, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section)
  • 1 cup coconut, for toasting
  • 1/2 cup coconut
  • 1/2 cup chopped pecans
  • 8 ounces cool whip, thawed

Recipe

  • 1 preheat oven to 350.
  • 2 while oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
  • 3 (it will burn quickly so watch it carefully.).
  • 4 mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
  • 5 stir in 1/2 cup toasted coconut.
  • 6 pour into greased 13x9 pan.
  • 7 bake about 33-38 minutes until toothpick inserted in center come out clean.
  • 8 mix condensed milk with cream of coconut.
  • 9 remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
  • 10 pour milk/cream of coconut evenly over hot cake.
  • 11 cool completely.
  • 12 frost with cool whip.
  • 13 sprinkle with remaining toasted coconut, coconut and pecans.
  • 14 refrigerate.

No comments:

Post a Comment