Coconut Cake
Catégorie: Dessert
Ingrédients
- 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
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 505kcalCalories
- 7.6gProtéines
- 26.0gGras
- 58.0gGlucides
- 27.0gSucres
- 8.38gFibres
- 0.29gSel
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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