KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Mound's Cake

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 12 servings Total Time: 1 hr 15 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 box Betty Crocker Chocolate Fudge cake mix
  • 3/4 can Eagle Brand sweetened condensed milk
  • 1 can Cream of Coconut (Cocoa Lopaz or Goya)
  • 1 large tub Cool Whip
  • 1 bag (7 oz.) Baker's Angel Flake Coconut
make it
It's best to make this little beauty the day before you want to serve it. Make cake according to directions on package. Bake in a greased 9 by 13 inch cake pan. Allow to cool....make holes all over the cake. Hint….I use the end of a nut-picker to make the holes.

Mix 3/4 can Eagle Brand sweetened condensed milk with 1 can cream of coconut. Mix well.

Ever so slowly, pour mixture over top of cake. Cover with whipped topping and spread lots of coconut on top. Put in refrigerator and leave overnight. The liquid will make its way inside the cake, and it will stay moist for a week. Believe me....it won't last that long.
Notes
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email