Tuesday, April 8, 2014

Tasty Tuesday: Sweet Cream Cake

This is one of those cake recipes that you will be like "What?!" yet when you eat it all you hear is crickets because everyone passed out from pure pleasure! Sadly I do not have a picture of the "after" and I will be adding that the next time I make this moist, delicious, and very addicting cake!

First I want to tell you that you do not see pictured shredded coconut. When I make this just for my family I do not add it! The kids do not like coconut ~ yet they LOVE this cake. And yes, that is a can of Cream of Coconut that you see in the ingredient picture! For them I call this a "Sweet Cream Cake"  but you can feel free to call it a Coconut Cream Cake because in all reality that is what it is! 

1 box of White Cake Mix (and ingredients listed on the box)
1 can of Cream of cocnut
1 can of condensed milk (NOT evaporated)
1 container of cool whip

1 container of coconut yogurt *add to cake mix when making cake
2 cups of sweetened shredded coconut * to top the cake before serving. 

Mix cake mix as directed on back of box. (I use the whole egg ~ not just the whites trust me it will have a white inside when your done with it!). Bake as directed. When cake is out allow it to cool for about 30 minutes. Using the handle part of a wooden spoon, poke holes all on the top of the cake. In a bowl mix together a can of cream of coconut and condensed milk until well blended. (SHAKE that cream of coconut well before opening!) Pour on top of cake with holes. Allow this to settle into the cake until the cake is completely cool. Top with cool whip and coconut, cover and place in icebox. This cake is best made the night before (or very early in the morning) the day that you want to serve it. 

If you like Tres Leches cake ... you will ADORE this one! 

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