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1 yellow cake mix 1 can coconut cream 1 can sweetened condensed milk 1 large nondairy whipped topping 2 pkg. frozen coconut Prepare and cook cake as directed on box in a 9 x 13-inch pan. Remove cake from oven and set on stove top. Using the straight end of a wooden stick, punch holes in cake. Pour coconut cream over cake when hot. Wait 5 minutes and pour sweetened condensed milk over cake. Let cool. Combine coconut and nondairy whipped topping together and put on top of cake. Keep cake in refrigerator until gone. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |