Coca Casa Coconut Cake

Vergie Stringer, SHS

Cake Topping:

  • 1 cup Eagle Brand® sweetened condensed milk
  • 8 oz cream of coconut (Coca Casa® brand)

Top Icing:

  • 1 large carton Cool Whip®
  • 8 oz Coca Casa®

Mix and bake one Duncan Hines yellow cake mix as directed in an 11×14 inch cake pan. While cake is still hot, fill it with fork holes and pour the following mixture over the cake (Cake Topping).

Beat with mixer until stiff. Finally top with coconut and chopped pecans.

Store in refrigerator (Top Icing).





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