Miss Patsy’s Too Easy Coconut Cake
  • Yellow Cake Mix, prepared according to package directions
  • 16 ounce whipped topping
  • 12 ounce can sweetened condensed milk
  • 15-16 ounce can Cream of Coconut*
  • 1 cup sweetened flaked coconut.
  1. Remove fully baked cakes from oven and immediately poke holes all in the top of them with a fork.
  2. In medium bowl, whisk together cream of coconut and sweetened condensed milk until well combined. Pour over hot cake.
  3. Allow cake to cool and then cover and refrigerate until fully cold.
  4. Top with whipped topping and toasted coconut. Refrigerate until ready to serve.
  5. To toast coconut: Spread coconut out on a baking sheet and place in 350 degree oven, watching carefully and stirring often, until lightly browned, about ten to fifteen minuts.
  6. * Cream of Coconut is usually found near the alcohol section in stores because. It has no alcohol in it but is often used in mixing alcoholic drinks, thus the placement.
Recipe by Southern Plate at https://www.southernplate.com/miss-patsys-too-easy-coconut-cake-and-a-tale-of-meant-to-be/