Pascha Recipes
Cream of Coconut Easter Cake
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
- Color the coconut and set aside, covered.
- 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.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.