Creamy Coconut Cake

I was craving coconut cake.

I typically prefer pie or brownies, but something triggered this cake craving. 

I went searching for a recipe that would be similar to a cake I had once eaten at a church fellowship.  I knew All Recipes would help and, sure enough, this Creamy Coconut Cake made me very happy!

It breaks all the "real food" rules that I usually attempt to follow.  It had been many months since sweetened condensed milk made it into my grocery cart!  However, since I never made myself a birthday cake, I figured that was my excuse - even if it was a few weeks late!

Creamy Coconut Cake

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk

1 (16 ounce) container frozen whipped topping, thawed

1 (10 ounce) package flaked coconut

1.  Prepare the cake as directed on package, using a 9x13 inch pan. Cool completely.

2.  Combine the cream of coconut and condensed milk in a small bowl.

3.  Using a large toothpick or a straw, poke holes in the cake. Pour the milk mixture over the top of the cake.  Spread the cake with whipped topping; sprinkle coconut evenly over the top of the cake.

4.  Chill before serving.  Store in refrigerator.

This was a delicious dessert for our Easter weekend.  I added the recipe to my binder so that I can make it again - just not too soon or I'll need to find a way to burn off the extra calories!

What new recipe have you tried lately?