Creamy Coconut Rum Cake

Sheila
Creamy Coconut Rum Cake
Creamy Coconut Rum Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box white cake mix + ingredients on box

  • 1/4

    cup Coconut Rum

  • 2 1/2

    cups coconut flakes, divided

  • 1

    can sweetened condensed milk

  • 1

    can (14oz) Coco Lopez Cream of Coconut

  • 1

    tub (8oz) Cool Whip

Directions

Mix cake as directed on box, substituting 1/4 cup of called for water with the Coconut Rum. Mix 1/2 cup of coconut flakes into batter. Pour into greased 13×9 baking pan. Bake according to directions on cake mix box. While cake is still hot, use fork to poke holes in top of cake. Mix together the sweetened condensed milk and Cream of coconut. Please Note: Cream of Coconut is usually found in the mixed drink aisle. It is NOT the same as Coconut Milk! Pour mixture over top of hot cake. Allow cake to cool long enough for the mixture to soak in completely. Top cake with thawed cool whip. Sprinkle remaining 2 cups of coconut flakes over top of cool whip.

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