Coconut Cream Cake

Name: Coconut Cream Cake
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 box white or yellow cake mix; 1/2 c sweetened coconut; 1 can 15 oz coco lopez; 8 oz cool whip thawed; 3/4 c toasted walnuts (opt); 1 c toasted coconut shredded

Jerry Fleeman

Prep 15 mins15m

Serves 8

Sent to me from my brother John Fleeman

Ingredients

1 box white or yellow cake mix
½ c sweetened coconut
1 can 15 oz coco lopez
8 oz cool whip thawed
¾ c toasted walnuts (opt)
1 c toasted coconut shredded

Instructions

Keep screen awake

1
Prepare white cake mix as directed on box. Stir in ½ cup sweetened coconut to batter. Pour into a 9x13 and bake as directed on box. While cake is still hot, poke holes with fork and drizzle Coco Lopez evenly over the top. Chill in refrigerator until cool. Top with cool whip. sprinkle toasted walnuts over cool whip. Sprinkle sweetened coconut (or toasted coconut) over top.

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