I liked this recipe, for the most part. I used a yellow cake mix and made two eight inch rounds. I also omitted the milk, which was good because this cake was a bit too far on the sweet side for me, and I have a real sweet tooth. The cream of coconut was almost the consistency of Crisco with the oils from it separated to the top. I had to take it out of the can and warm it in the microwave for a bit to get it to a liquid form. I made the cakes late in the morning and poured the cream over them and let the cakes sit in the fridge for about eight hours before I frosted it with the coolwhip. I toasted the coconut, and the presentation was beautiful. I did find that the leftovers the next day were a little soggy, so its best eaten the same day. The yellow cake seem to enhance the sweetness of the cream of coconut. If I made it again, I would use a chocolate cake mix, in hopes that the chocolate would offset that sweetness a little.
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I liked this recipe, for the most part. I used a yellow cake mix and made two eight inch...