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food.com

Coconut-Condensed Milk Cake

5.0(24)

Make and share this Coconut-Condensed Milk Cake recipe from Food.com.

by Mona Theriot·published 2001-05-29

Open original recipe

Dessert

Servings

14

(12–14)

Total time

30 min

prep 10 min

Calories / serving

579 kcal

Ingredients (9)

serves

1 (18 ounce) package white cake mix
3 eggs (or as called for by your cake mix)egg
1 1/4 cups water (or as called for by your cake mix)water
1/3 cup oil (or as called for by your cake mix)oil
1 (14 ounce) can condensed milkmilk
1 cup cream of coconutcream-of-coconut
1 (8 ounce) container Cool Whip, thawed
1 cup flaked coconutcoconut
1/2-3/4 cup chopped pecanspecan

Instructions (7 steps)

01Mix white cake and bake in 9" x 13" pan according to directions.
02When done, punch holes all over cake with wooden dowel.
03Pour condensed milk and coconut cream over cake while still warm.
04Allow to cool a little and spread with Cool Whip topping.
05

Sprinkle with coconut and pecans.

06Ready to serve.

07Refrigerate uneaten portion.

Nutrition (per serving)

Calories: 579 kcal
Protein: 8 g
Fat: 29 g
Saturated fat: 14 g
Carbs: 75 g
Fiber: 2 g
Sugar: 62 g
Sodium: 382 mg
Cholesterol: 59 mg

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Rich recipe — supports nutrition-aware planning.