I’m going to confess that at some point in my life I was addicted to coconut. There is a good reason why vegans love coconuts, they are so versatile and is a great healthy alternative to a lot of fats used in cooking and baking.
I love the sweetness and creaminess of coconut. It is so comforting and a small addition of coconut to the desserts, take it to the next level. My love for coconut made me try this wonderful recipe of creme of coconut cake, it is super easy to make with the help of the yellow butter cake mix. This cake is really moist and full of coconut flavor as we allow the cake to absorb all the cream of coconut and milk added to it. The topping has grated coconut and whipped topping which is perfect for this recipe. I love dry roasting the coconut and sprinkling them on top before serving.
Coconut is a very delicious and amazing fruit. I usually use it a lot in dessert, it gives a special flavor to anything you make it with! For example, this cream of coconut cake! Check out the recipe!
How to make it:
1 box of yellow butter cake mix.
1 can of cream of coconut.
1 can of Eagle Brand milk.
8 oz of cool whip.
1 package of frozen-thawed coconut.
In a 13x9x2 pan bake the yellow butter cake mix according to the directions on the package.
Pierce the cake with a fork while it’s still hot.
In a bowl, mix together the cream of coconut and can of Eagle brand milk and pour over the cake.
Refrigerate covered. Once cooled, top with 8 ounces of cool whip and a package of frozen coconut and store in the refrigerator.
Easy, peasy and refreshing! This cool white dessert is very simple and easy to make and it’s perfect for dessert! Just give it a try, you will fall in love!