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Coco Lopez Coconut Cake

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 box Duncan Hines moist deluxe cake mix
3 large eggs
1 can Coco Lopez Cream of Coco (1 cup)
3 Tbsp oil
1/3 cup water
2 jars (7 oz. each) Kraft Marshmallow Cream, room temp.
1 pkg (14 oz.) flaked coconut
12 maraschino cherries
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Let's Make It
1
Prepare cake according to box directions minus 1 cup water -- in place of 1 cup water use Coco Lopez cream of coconut + 1 extra Tbsp. oil. Use 1/3 cup of water. Pour into a greased 9x13 pan or 9x13 glass casserole dish.
2
Cook cake 25-27 minutes at 350 degrees F. Then remove from oven and let cool to touch.
3
Next pour marshmallow cream into a mixing bowl. Add 2 Tbsp. coconut extract. Beat on low until extract is combined. Spoon on top of cooled cake and spread evenly. Then pour flaked coconut over marshmallow cream evenly. Then top cake with cherries for garnish.
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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