Coconut Cake
Category: Dessert
Ingredients
- 1 box yellow cake mix
- 1 can Eagle Brand milk
- 1 can cream of coconut
- 1 can coconut
- 1 large container Cool Whip
- 1 small can crushed pineapple
- 1 pkg. pecan halves
- 1 jar maraschino cherries
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 505kcalCalories
- 7.6gProtein
- 26.0gFat
- 58.0gCarbohydrates
- 27.0gSugars
- 8.38gFiber
- 0.29gSalt
Instructions
1. Bake cake in 9 x 13 x 3-inch pan, as directed on package. Remove from oven and punch holes in cake while still hot.
2. Pour milk over cake.
3. Add cream of coconut; pour crushed pineapple over this.
4. Place in refrigerator until cold.
5. Spread Cool Whip on cold cake, sprinkle with coconut and top with pecan halves and cherries.
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