COCO LOPEZ COCONUT CAKE

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Coco Lopez Coconut Cake image

Soon after having my first baby, my husband and I went to my mother-in-law's home for Sunday lunch. (My baby girl (Rachel) was about 2 or 3 weeks old so this was shortly after Thanksgiving, 1988.) My MiL served this beautiful, snow white, coconut cake and it was out of this world delicously moist! If you haven't ever tried...

Provided by Kay Skipper

Categories     Cakes

Time 20m

Number Of Ingredients 6

1 (18 1/4 ounce) box duncan hines deluxe ii yellow cake mix
BAKE YOUR ABOVE CAKE MIX ACCORDING TO THE BOX DIRECTIONS IN A 13 X 9 PAN.
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can coco lopez cream of coconut (found in the mix drink section of your grocer)
1 (8 ounce) container of frozen cool whip, thawed
1 (6 ounce) package frozen coconut, thawed

Steps:

  • 1. After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. Slowly pour Coco Lopez over entire cake, then condensed milk too. Cover with foil and refrigerate overnight. Next day, spread thawed Cool Whip over cake and sprinkle coconut over top of Cool Whip.
  • 2. Enjoy your 'special' cake.

*** Explore more Coco Lopez Coconut Cake Recipes »

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