Thursday, December 16, 2010 | By: Rita Hutcheson-Cobbs

Icebox Coconut Cake Recipe

Icebox Coconut Cake Recipe

1box of yellow cake mix
3 eggs + 1 egg yolk
1 cup of cold water
1 stick of butter, melted (1/2 cup)
1/2 teaspoon real vanilla
1 can evaporated milk
1 large container of whipped topping
1 cup of crushed coconut

1.  Preheat oven at 350 degrees.
2.  Using a hand mixer or electric mixer combine cake mix, eggs and water until creamy.
3.  Add the butter and vanilla, mix well.
4.  Spray a large oven proof baking dish with cooking spray and pour the batter into the dish.
5.  Bake in the oven for 30 minutes or until a knife inserted in the center comes out clean.
6.  While cake is still hot, punch holes throughout the cake and pour the can of evaporated milk into each hole. Place in refrigerator until cake is completely chilled.
7.  Add whipped topping  and then the coconut on top of the cake.
8. Garnish with canned (in their own syrup) orange slices, cherries or fruit cocktail (well drained). Optional
Store in refrigerator.

My mother has made this cake for years, I just add a twist with the extra egg yolk, vanilla and real butter.

Love, Blessings, & {{{Hugs}}},
RHC
www.RitaHutchesonCobbs.com

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