{Coconut Drippy Cake}

If you want to make an amazing and easy dessert I’m pretty sure you will love this! It was a big hit and we had yummy leftovers the next night 🙂
Yellow cake mix,prepared according to package directions in a 9×13 pan
1 can (14.5 oz) sweetened condensed milk
1 can (about 15 oz.) cream of coconut, it can be found by the alcoholic drink mixes in a can or sometimes on the asian food isle
11/2 cups heavy cream
1 tsp vanilla extract
4 Tbs powdered sugar, more if you want sweeter
Bake cake according to package directions.  When it comes out of the oven, poke holes all over the top of the cake with a fork.  Mix sweetened condensed milk and cream of coconut in a bowl and pour over the cake while it is still warm.  The coconut mixture will seep into the cake as it cools. While the cake is cooling whip up the whipping cream by beating the cream, vanilla and powdered sugar until it until it looks like whipped cream. When the cake has cooled completely, frost with whipping cream and chill in the refrigerator until ready to serve.  The longer it chills, the better it gets.  



Recipe Source: My 3 Monsters


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3 thoughts

  1. This sounds so good! Question about the cream of coconut, is it actually called cream of coconut or is it coconut milk? Is there a difference? Just wondering for when I go to the store. Thanks!

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