Easy and big elegant flavor! I’m so happy that I made this for Christmas dessert. I read the reviews that this was too sweet and recommendations to cut the sweetness by only using either the cream of coconut or condensed milk…don’t listen to them. It’s not too sweet, it’s perfect…it’s cake people! I mixed about 2/3 of the bag of coconut flakes with cool whip which was at room temperature and frosted the cake and its layers. This, along with the cream of coconut gave enough of a coconut flavor and didn’t need to add any further coconut flavor to the cake batter. I made this cake twice in less than 1 week. For the first time, 1 basic white cake mix box was enough for two 9 inch round Calphalon cake pans, lined with parchment paper at the bottom. There was enough of the cream of coconut and condensed milk mixture for both cakes. It’s seems like your drenching the cake with too liquid much but as the cake cools it absorbs it all. I let both cake rounds sit in the refrigerator 2 days before frosting and cutting into it. I think cutting into it any earlier it will fall apart. The second time I made this cake I used a bundt pan and it feels like because of the thickness of the cake it didn’t absorb the liquid all the way through…it was still good though. Thanks for the recipe!
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Easy and big elegant flavor! I’m so happy that I made this for Christmas dessert. I read the...