Tuesday, March 21, 2017


We missed the Tasty Bunch gathering this month hosted by Friends Carol and Keith because we were out of town. While the rest of the group was enjoying dinner and then dessert at Carol and Keith's house, my husband and I were walking down Bourbon Street with his cousin Jim and his wife Alice. We hated to miss the fun, but we were having a lot of fun in New Orleans.

I asked Carol to take a picture of her dessert and send me the recipe and being such a good friend, she did. It sounds so delicious.

Coconut-Pecan/Cream of Coconut Cake

1       yellow cake mix + ingredients to make cake following box directions
1       can coconut-pecan frosting
1       14 - oz can of sweetened condensed milk
1       14 - oz can of cream of coconut
Whipped topping and flaked coconut

Preheat oven to 350 degrees F.

Mix the cake mix following the directions on the box. 

Add the can of coconut pecan frosting to the cake batter and mix until well blended.

Spray a 9 x 13 - inch cake pan and pour in batter.

Bake for 45 minutes. Test for doneness by inserting a toothpick in the center of the cake.

Poke holes in the cooked cake with a utility fork.

Combine the sweetened condensed milk and cream of coconut in a bowl and pour over cake.

Serve with a dollop of whipped topping and sprinkle flaked coconut over top.

Carol said she found the cream of coconut in the liquor department. She said you could also use coconut milk, but she felt the sauce would be a lot thinner. She also used only half of the sauce to pour over the hot cake. She other half she used to pour over Butter Pecan Ice Cream that she served with the cake. Then she sprinkled some chopped pecans over the sauce.

Sounds so yummy.


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