Now, for the recipe! I have been making this recipe for years, and have always called it icebox coconut cake, but recently I saw it on Facebook and it was called Coconut Cream Cake ... and trust me, whatever you call it, it is delicious!
Icebox Coconut Cake
One box yellow or white cake mix (I prefer one without pudding in the mix!)
1 can sweetened condensed milk
1 can cream of coconut
1 carton (8 oz) Cool-Whip
1 package (6 oz) frozen fresh coconut
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| I've been using this cake mix for many years, but you should use your favorite brand. |
Prepare cake mix according to box directions. Bake in a greased and floured 9 x 13 cake pan according to box directions. (Note: I add about 1/2 teaspoon each of vanilla extract and coconut flavoring ... makes the flavor richer)
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| A well greased and floured pan makes all the difference! |
While cake is baking, mix together the can of sweetened condensed milk and cream of coconut. Sometimes the cream of coconut is kind of lumpy, so mixing the two together makes it easier to pour.
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| Mixing the sweetened condensed milk and cream of coconut together makes for an easier pour. |
As soon as you take the cake out of the oven, using a fork, make holes all in the cake, then pour the cream of coconut and sweetened condensed milk mixture over the cake. As the cake cools it will soak right into the cake.
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| I like using a long, two pronged meat fork for making the holes ... it reaches all the way down. |
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| Pour the mixture evenly over the still warm cake, then allow to cool slowly. |
Allow cake to cool completely.
Sprinkle the thawed coconut over the top of the cake. Top with Cool-Whip. Refrigerate until ready to serve.
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| This one didn't turn out pretty, but it sure does taste good! |
This is one of my husband's favorite cakes, especially for Christmas. If you try it, please come back by and let me know what you think! Oh, and I give this Facebook recipe ...
Blessings on this Christmas!
