Ingredients :
- 1 box Butter cake mix, baked according to package directions in a 13x9 pan
- 1 can 15 oz cream of coconut, I use Lopez
- 1 can Sweetened condensed milk, 14oz
- 1 Container non dairy whipped topping
- 1 Sweetened/toasted coconut, optional
Method :
- Bake cake according to package instructions.
- In another bowl whisk together cream of coconut and sweetened condensed milk.
- While cake is still hot, poke holes all over it with a skewer or whatever you have. Slowly pour coconut mixture all over the top of the cake so it seeps into the holes. Refrigerate til cold, about 2 hours. Spread whipped topping on top. You could sprinkle top with sweetened/toasted coconut.
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