Coconut Cream Cake

Happy Easter everyone! Today’s recipe is courtesy of a woman I used to work with. It’s a light cake that is served cold which makes it a perfect dessert after eating hot Louisiana boiled crawfish! Most people in South Louisiana have boiled crawfish for Easter (I can’t imagine having ham or something!!) so it’s nice to have a cool, sweet treat. This hit the spot!

Coconut Cream Cake

Ingredients

1 box white cake mix, along with whatever it calls for on the box to bake it
1 can sweetened condensed milk
1 can coconut milk
whipped topping

Method

Bake cake as directed in a 13×9 pan. While cake bakes, mix together the condensed milk and coconut milk. As soon as cake is baked, remove from oven and use a fork to poke holes all over the top. Pour on the milk mixture while the cake is still hot and allow to settle. Cover and refrigerate. When ready to serve, spread whipped topping over the top of the cake.


The ingredients (minus the tub of whipped topping, which I forgot to include in the picture)


Cake baked with holes poked all over it


Milk mixture poured over it


With the whipped topping, ready to eat

The Verdict: Well I should have taken a picture of the empty pan! There was NOTHING left. Need I say more?

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