Prep Time: 30 mins | Cook Time: 1 hr | Additional Time: 30 mins | Total Time: 2 hrs | Yield: 24 Servings
This recipe has always been a part of my family since I was a little kid. I remember my grandma used to make this for us all the time! I would wake up to the smell of this in the kitchen. Oh, man, those were good times! I am so grateful to my grams for teaching me this recipe because now, I get to share it with you as well. How awesome is that? As perfect as this recipe already is, feel free to add more ingredients if you wish. You can do a lot to take this very simple recipe to the next level! Okay, enough with the long introduction. It is time to start prepping. Have a wonderful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
1 (16 ounces) package frozen whipped topping, thawed
1 (18.25 ounce) package white cake mix
1 (8 ounces) package flaked coconut
1 (14 ounces) can cream of coconut
1 (14 ounces) can of sweetened condensed milk
Directions:
Refer to the directions provided on the package of the white cake mix on how to bake it.
Remove the cake from the oven and allow it to cool completely at room temperature.
Use a fork to poke small holes on top of the cake.
In a mixing bowl, add the sweetened condensed milk and cream of coconut. Stir until well blended.
Pour the mixture over the cake and spread it evenly. Make sure to fill the small holes that you made.
Sprinkle the flaked coconut on top.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge.
Nutrition Facts:
Calories: 303.7 | Protein: 3g6 % | Carbohydrates: 43.4g14 % | Dietary Fiber: 1.2g5 % | Sugars: 36.7g | Fat: 13.8g21 % | Saturated Fat: 10.3g52 % | Cholesterol: 5.6mg2 % | Vitamin A Iu: 70.7IU1 % | Niacin Equivalents: 0.9mg7 % | Vitamin C: 0.5mg1 % | Folate: 23.7mcg6 % | Calcium: 90.1mg9 % | Iron: 0.5mg3 % | Magnesium: 14.5mg5 % | Potassium: 139.4mg4 % | Sodium: 199.5mg8 % | Thiamin: 0.1mg7 % | Calories From Fat: 123.9
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