Print Recipe

Cream of Coconut Easter Cake


  • 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)


  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.