1 white cake mix
Whipped cream (a medium cool whip will work, but it tastes better with real whipped cream)
1 can sweetened condensed milk
7 oz. can cream of coconut
coconut, toasted to garnish
Bake cake according to pkg. directions. Let cool until warm. Poke (with fork) holes into cake 1" apart. Mix sweetened condensed milk and cream of coconut together. Pour over cake. Refrigerate (can be overnight). Before serving, frost with whipped cream and toasted coconut.
To toast coconut, place in a large fry pan over medium heat and stir continuously until golden brown. Watch closely so it doesn't burn.
Submitted by: Jane
No comments:
Post a Comment