Coconut can be one of those divisive flavors—people either adore it or prefer to steer clear. Personally, I can’t fathom saying no to a sweet, nutty coconut dessert. If you’re part of the coconut-loving crew, this recipe is tailor-made for you! This Cream of Coconut Cake is a coconut lover’s dream, bursting with flavor and incredibly easy to make. Using a box cake mix as the base, you’ll be surprised at how exceptional the end result tastes. Here’s how to create this delightful treat:
Ingredients
| Ingredient | Quantity |
|---|---|
| White cake mix | 1 (16 oz) package |
| Eggs | 3 |
| Milk | 1 cup |
| Butter, melted | ½ cup |
| Coconut cream | 1 (13.6 oz) can |
| Sweetened condensed milk | 1 (14 oz) can |
| Cool whip, thawed | 1 (16 oz) container |
| Sweetened shredded coconut | 1 cup |
Instructions
see continuation on next page
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