Coconut Cream Cake Recipe - Cooking Index
Coconut Cream Cake Recipe - Cooking Index
| 1 | White cake w/pudding in mix | |
| Eggs | ||
| 1/3 cup | 78ml | Oil |
| 1 cup | 237ml | Water |
| 1/2 teaspoon | 2.5ml | Coconut flavoring |
| 1 cup | 237ml | Can cream of coconut syrup |
| 1 | Whipping cream - (8) | |
| 1 tablespoon | 15ml | Sugar |
| 1 cup | 93g / 3.3oz | Flakes coconut |
Combine cake mix, eggs, oil, water and coconut flavoring in mixing bowl. Beat 2 minutes at med. speed. Pour into 13 x 9 " cake pan.
Bake at 350F for 30 minutes or according to package directions. Mix cream of coconut syrup and condensed milk until smooth. Pike even rows of holes in warm cake with 2 prong serving fork. Pour syrup-milk mixture into holes and over top of cake. Set in refrigerator overnight or several hours until well chilled. Beat cream until soft peaks form.
sprinkle with sugar and beat until stiff but smooth. Frost top of cake and sprinkle with coconut.
Serve chilled, cut into squares.
Source:
the Hershey Kitchens
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