Heavenly Coconut Cream Cake


Serves: 5
Total Calories: 189

Ingredients

1 white cake, baked as directed
1 can Eagle Brand Condensed Milk
1 (15-ounce) can Coco Lopez cream of coconut
1 (8-ounce) container Cool Whip
7 ounces shredded coconut

Directions:

Bake white cake in 9x13-inch pan as directed. Mix 1 can condensed milk with cream of coconut. Pour over warm cake which has been pierced with fork. Cool in refrigerator. Frost with Cool Whip and coconut. Keep refrigerated.

Nutritional Facts:

Serves: 5
Total Calories: 189
Calories from Fat: 122

This Heavenly Coconut Cream Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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