cakedessertrecipes September 11, 2012

Coconut Milk Cake

1 white cake prepared
1 13 oz can coconut milk
1 can sweetened condensed milk
1 bag of shredded coconut
Whipped Topping
fruit toppings
1.  Prepare your white cake
2.  While it is baking, mix the 2 milks together and set aside
3.  When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into
4.  Slowly pour the milk all over the cake
5.  Refrigerate the cake until chilled through
6.  Mix 1 small container of whipped topping with 1 cup of shredded coconut.  Spread over top of cake.
7.  In the oven toast coconut at 375 degrees until lightly brown; stirring several times during browning process.  Remove when you have a light toast and sprinkle all over the top of the cake.
8.  Top with your fruit of choice.
NOTE:  Modified from  I eliminated the 1 cup milk and toasted my coconut in the oven (too oily with the added butter).  Also, I saw lots of comments about the cake mix itself – the ones with the pudding in the mix (my favorite) are apparently too moist for this recipe.  I used the store brand and had a great dessert!