READY, SET…CAKE!
Thanks to cake mix, this cake happens so fast. You’ll need to prepare and bake your box mix cake according to the directions, so when getting your ingredients together, don’t forget to include what the box says you need to make the cake batter. While your cake is still hot, you’re going to poke holes in the top and pour a combined mixture of sweetened condensed milk and cream of coconut.
Incidentally, the original poster has a bit of advice on your cream of coconut, which saved me some worry. Sometimes, when cream of coconut sits in a can in your pantry or in your fridge, it can have an unappealing look and texture. To solve that problem, simply put your can in a bowl of warm water for about 5 minutes before you open it. Shake it up too before opening it. You’ll also not need the entire sweetened condensed milk/cream of coconut mixture. You should have around ½ a cup of it left, so you can creatively save that for later, like drizzling onto fruit or mixing into a smoothie. If you add too much mixture, your cake will be soggy instead of moist so pour it on slowly.
I found this easy-peasy recipe on the Mommy’s Kitchen blog. Click the link below to see the blog and full recipe for this Shortcut Coconut Cream Cake.
CLICK HERE FOR RECIPE
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