Coconut Cream Cake

Coconut Cream Cake is a coconut enthusiasts dream come true. A white sheet cake is baked then holes are poked all over the pinnacle permitting coconut cream to soak in for a extremely good moist and scrumptious cake! Frosted with whipped cream and then topped with toasted coconut.

Ingredients

• 1 field white cake mix
• ingredients wished for cake combine (egg whites, oil)
• 15 ounce can cream of coconut
• 8 oz Cool Whip thawed
• 8 ounce bundle sweetened flaked coconut

Instructions

Preheat the oven to 350°F. Coat a 9×13 inch pan with baking spray.
Prepare and bake white cake combine in accordance to package deal route until the pinnacle is golden and a toothpick inserted into the core comes lower back clean.
Remove cake from oven, and whilst nevertheless hot, poke holes in the pinnacle of cake the use of a fork or wood skewer. Make positive the complete cake is poked.
Stir the cream of coconut and unfold over the heat cake making certain it is filling up the holes and soaking in.
Cool absolutely and then spread with the Cool Whip.
Toasted Coconut
Place the coconut in a massive skillet. Cook over low-medium heat, stirring frequently, till the flakes are normally golden brown.
Sprinkle the pinnacle of the cake with the toasted coconut.
Serve and enjoy!

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