coconut cream cake

How To Make coconut cream cake

• 1

  Prepare cake mix according to package directions in a 9”x13” pan. Cool completely.
• 2

  Heat oven to 350 degrees. On a baking sheet, spread half of coconut. Toast, stirring occasionally for 10 minutes, or until the coconut has started turning a golden brown. Remove and cool. You can also do this over medium heat on top of the stove in a sauté pan. Mix toasted and untoasted coconut together and set aside.
• 3

  In a small bowl, beat together cream of coconut and sweetened condensed milk until well blended.
• 4

  Using a small straw, chopstick or other similar sized item that can make a small hole; poke numerous holes in the cooled cake. This is how the ooey, gooey, yummy coconut-sweetened condensed milk mixture will soak into the cake.
• 5

  Slowly pour the cream of coconut-sweetened condensed milk mixture over the cake and allow to soak in for 15 minutes.
• 6

  Mix vanilla into thawed whipped topping and spread mixture evenly over soaked cake.
• 7

  Sprinkle mixed coconut evenly over whipped topping.
• 8

  Cut into squares and serve. Store any leftovers in the refrigerator.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card