Dessert

Coconut Cream Cake is for Dessert.

Coconut Cream Cake takes 20 minutes to prepare.

Coconut Cream Cake takes 40 minutes to cook.

Coconut Cream Cake makes 24 servings.

The ingredients for Coconut Cream Cake are:

Yellow cake mix (and ingredients as called for on the box)
3 8.5 oz. cans of coconut cream
1 8oz. tub of Cool Whip
1/2 cup of sweetened coconut flakes

Here is how you make Coconut Cream Cake:

-Make yellow cake according to directions on box. (I use a 13x9 inch cake pan)-Leave the cake in the pan. Let it cool enough to handle (it doesn't have to be completely cool). -Poke holes throughout the cake (I used a drinking straw). -Pour the coconut cream evenly over the cake (the idea is for it to soak into the cake). *Note: If your kitchen is cool, the coconut cream may solidify in the can. You can set the whole can in warm water to get it to liquefy.)-Spread the cool whip across the top of the cake.-Sprinkle the coconut flakes over the top. (You can color the flakes with food coloring to make the top more festive).-Cover and refrigerate at least overnight (the longer it sits, the better it tastes).Makes 24 2" pieces.Number of Servings: 24Recipe submitted by SparkPeople user WONDERCOOTIE.

The nutritional information for Coconut Cream Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 215.9

• Total Fat: 12.7 g
• Cholesterol: 33.2 mg
• Sodium: 194.5 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 0.9 g
• Protein: 2.6 g