Pascha Recipes

Cream of Coconut Easter Cake

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Ingredients

  • 1 (18.25 ounce) French vanilla cake mix*
  • 1 container French vanilla frosting
  • 1 can Coco Lopez cream of coconut
  • 1 package shredded coconut
  • Food coloring (pink or green)

Instructions

  1. Color the coconut and set aside, covered.
  2. Prepare cake mix as directed on box. When cake is done, remove from oven and poke holes in it with a straw. Pour cream of coconut into holes while cake is still hot.
  3. Let cake cool to room temperature and then frost. sprinkle coconut over entire cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.



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