Tuesday, September 29, 2009
Wet Coconut Cake Recipe
1 box of white cake mix (prepare and bake as directed)
1 14 oz can of sweetened, condensed milk
1 15 oz can of cream of coconut (usually found in the cocktails mixer section of the store)
1 12 oz container of Cool Whip
1/2 cup of coconut
While cake is still warm, poke holes in the cake with a fork. Combine condensed milk and cream of coconut and pour over cake. Let the cake cool completely in the refrigerator. Top cake with Cool Whip and sprinkle with toasted coconut. (I toasted the coconut in a small skillet on medium heat--watch closely and stir frequently, the coconut will burn very quickly.) Keep cake refrigerated.
I do believe this is the best cake I have ever eaten. I hope you try this recipe and enjoy it as much as me and my family.