USA Coconut Cake

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Ingredients: 
1 Yellow Pillsbury Cake Mix (with pudding in the mix)
1 15 oz. can Cream of Coconut or Coconut Milk
1 small container Cool Whip
1 7 oz. bag Baker’s Angel Flake Coconut, Sweetened
2 small pkg. fresh raspberries
2 small pkg. fresh blueberries

Directions:

  1. Bake cake as directed in a 9 x 13 baking dish. 
  2. Cool completely.
  3. Punch holes in cake with fork or cake tester.
  4. Pour cream of coconut all over. 
  5. Layer cool whip then coconut flakes.
  6. Top with raspberries and blueberries.
  7. *refrigerate leftovers

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