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Christmas Coconut Cake Recipe

Friday, December 18, 2009

                                                   Christmas Coconut Cake Recipe

Christmas Coconut Cake Recipe Ingredients

1 (18 oz.) pkg. of butter cake mix with pudding
1 (14 oz.) can of sweetened condensed milk
1 (8 1/2 oz.) can of cream of coconut
1 (15 1/4 oz.) can of crushed pineapple
1 (12 oz.) carton of thawed whipped topping
1 (12 oz.) pkg. of coconut
1 (10 oz.) jar of maraschino cherries
1 pkg. of crushed pecans

Christmas Coconut Cake Recipe cooking Process

Grease and flour bottom only of 13x9 inch pan. Set aside. Prepare and bake cake mix
according to package directions. Punch holes in top of warm cake with small knife.
Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread
pineapple over cake. Top with whipped topping. Sprinkle coconut on cake. Decorate
with cherries and pecans. Cover and chill at least 8 hours. Cut into squares and serve.
Yields 15 to 18 servings. Keep in refrigerator
Christmas Coconut Cake Recipe.


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