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Exotic Coconut Cake

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 white cake mix & ingredients called for on the box
1 bag coconut, divided
1 can coconut milk (found in liquor isle)
1 tub (8 oz.) Cool Whip Extra Creamy
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Let's Make It
1
Prepare mix as directed on the box and stir in 1 cup of the coconut. Bake as indicated on package [2 (8 or 9 inch) prepared pans]. Allow cake to cool for at least 30 minutes.
2
Place one layer on a serving dish and puncture with a skewer liberally. Shake can of coconut milk well, pour half onto layer, slowly. Top layer with 1/3 of the Cool Whip and sprinkle with 1/4 cup of coconut.
3
Add top layer and repeat. Cover sides with whip topping and gently press coconut onto sides. * Be sure to refrigerate this cake. *
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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