Coconut Cream Cake

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“Easy recipe that starts as a box mix with a little added flair.”
READY IN:
1hr 10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) box butter recipe cake mix (prepared according to package directions in a 9x13 pan)
  • 23 cup water (or as directed on package)
  • 12 cup softened butter (or as directed on package)
  • 3 eggs (or as directed on the package)
  • 1 (15 ounce) can cream of coconut
  • 8 ounces cream cheese, softened
  • 12 ounces whipped topping
  • 1 (6 ounce) package frozen coconut

Directions

  1. When cake is done, punch holes all over the top.
  2. Pour cream of coconut over the entire cake and let cake cool completely.
  3. Beat together the cream cheese and whipped topping.
  4. Spread over cake and sprinkle with coconut.
  5. Refrigerate until ready to serve.

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