This recipe is one which is near and dear to my heart. I first tasted this little piece of heaven when I was a little girl – my aunt would make it for all of our family gatherings. When my family moved across the country from the rest of the gang my mother took on the responsibility – and finally, last year, she passed down the torch to me!
This cake is decadent and flavorful – it has the consistency of a tres leches cake, meaning it’s very moist.
I hope you enjoy this recipe just as much as I have over the years!! :-)
Ingredients:
- 2 white cake mixes
- 1 can Coco Lopez
- 1 can sweetened condensed milk
- 1 package shredded coconut
- 2 tubs of cool whip, thawed
Directions:
- Prepare cake mixes per box directions in two 8-inch round pans. Cool completely.
- Once cooled, use a wooden spoon handle (or equivalent) to poke holes in the top of the cake. Create as many holes as possible without overlapping. Make sure the holes do not puncture the bottom of the cake.
- In a separate bowl, mix together the Coco Lopez and sweetened condensed milk. Pour mixture equally over both cakes. The mixture should pool into the holes created in the previous step.
- Wrap both cakes in plastic wrap, and refrigerate them overnight.
- The following day, take one cake out of the refrigerator. Frost the top of the cake with cool whip and sprinkle shredded coconut on top if desired. Then, take the second (unfrosted) cake and place it on top of the frosted one. You should now have a two-tiered cake with a lovely layer of cool whip in the middle. :-)
- Frost the entire cake with the remaining cool whip, and sprinkle coconut over the cake for decoration.
- Enjoy!
-Brittney
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