Sunday, May 2, 2010
My sweet friend Erin made this amazing coconut cake on Easter and brought it over and I have been thinking about it ever since. It was SOOOOO good and moist. I LOVE coconut cake almost as much as I love red velvet and this was probably the best I've ever had.
It was the same idea as the Butterfinger cake that Scott requests on a daily basis.
One white cake mix
14 oz can of cream of coconut (found in the mixed drinks area)
14 oz can of Sweet condensed milk
Bake the cake mix according to the box. While hot, poke holes all over the cake. Mix the sweet milk and coconut milk and pour over cake. Once cake is cool, top with cool whip and the coconut flakes. Keep refrigerated. SO, SO good!