Coconut Cream Cake
A delicious, sweet and moist cake
  • 1 box white cake mix, and ingredients it calls for
  • ½ cup sweetened coconut
  • 1 (15 oz) can Coco Lopez Cream of Coconut
  • 8 oz. cool whip, thawed
  • 1 cup sweetened or toasted coconut
  1. Prepare white cake mix as directed on box. Stir in ½ cup sweetened coconut to batter.
  2. Pour into a 9x13 and bake as directed on box.
  3. While cake is still hot, poke holes with fork and drizzle Coco Lopez evenly over the top.
  4. Chill in refrigerator until cool.
  5. Top with cool whip.
  6. Sprinkle sweetened coconut (or toasted coconut) over top.
Recipe by Chef in Training at