Tuesday, March 29, 2011

Coconut Cream Cake with Raspberry

My visiting teacher made this cake for our ward's Relief Society Birthday dinner and it was so good. It was the only cake gone by the end of the night. I made it the other night for our family and I am making it again this week for my parents and sisters. I hope they like it as much as I do, but if they don't then there will be more for me. :)

1 box of white cake mix
1 can sweetened condensed milk
1 can coconut milk/ or cream of coconut(usually found in the mixed drink isle)
1 bag of shaved coconut (flaked will work too)
1 container of Cool Whip
1 can of raspberry pie filling or topping
Imitation coconut extract

Mix cake according to package directions, then add 2tsp coconut extract and about half a bag of shaved coconut.(You can use a 9x13 or 8x13). Bake cake according to the box.

Mix I can of sweetened milk and coconut milk together with 1tsp coconut extract. As soon as cake comes out of oven poke holes in cake and pour half of the liquid evenly over top of cake. Then let cake completely cool. Refrigerate.

Add ½ can-1 can of raspberry sauce(depending on how much raspberry you like), and then top with Cool Whip and shaved coconut on top

Cake taste best when chilled over night

1 comment:

elizabeth said...

I've made this a few times now and it is truly to die for. It has to be soo bad for you, but it is soo good.