Coconut Cake Recipe

The coconut cake was first created in the southern U.S. in the late 1800s or the early 1900s. They are a favorite in southern Florida, where the main ingredient is plentiful.

Here's a coconut cake recipe that is topped off with a rich mixture of coconut cream, condensed milk and whipped topping:


INGREDIENTS:

1 box of white cake mix (with pudding)
1 can condensed milk (sweetened)
1 can cream of coconut
1 container of whipped topping
4 ounces coconut

PREPARATION:

Bake the cake according to the instructions in a 9x13 pan that has been greased and floured. Remove from the oven and poke holes over the entire cake. Mix the cream of coconut and the condensed milk and pour it over the cake.

Once it is cool, spread the whipped topping on the top of the cake and sprinkle it with coconut.

The cake is best when served chilled.