Guest guest Posted December 23, 2006 Report Share Posted December 23, 2006 Easy Coconut Cake 1 (18 1/2 oz) box Pillsbury Plus white cake mix 2 cups sugar 1 cup milk*** 12 ounces frozen coconut, divided 12 ounces non-diary whipped topping Prepare cake mix and bake according to package direction for 9 x 13 inch sheet cake. In a aucepan, bring milk and sugar to boil. When cake is done, immediately punch full of holes with fork, and spoon half sugar and milk mixture over hot cake. Stir 6 oz. coconut into remaining sugar and milk mixture and spread over cake. Cool completely in refrigerator. Spread whipped topping over cooled cake and sprinkle with remaining coconut. Keep refrigerated. Best after two days in refrigerator. ---------------------------- ***making this for Christmas and I plan to use coconut milk instead of dairy for an extra coconut flavor Quote Link to comment Share on other sites More sharing options...
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