Ingredientes para Coconut Refrigerator Cake
- White Cake Mix
- Egg Whites
- Oil
- Water
- Eagle Brand Condensed Milk
- 1 (15 oz) can Coco Lopez Original Cream of Coconut
- Sweetened shredded coconut (amount to taste)
- 1 (8 oz) container Cool Whip
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Refrigerator Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Coconut Refrigerator Cake
- Prepare a 9x13 inch baking pan.
- Bake one box (15.25 oz) of your favorite white cake mix according to package directions in the prepared pan. Let cool completely.
- Once the cake is completely cool, poke holes all over the top using a fork or toothpick.
- In a bowl, whisk together 1 (14 oz) can Eagle Brand Sweetened Condensed Milk and 1 (15 oz) can Coco Lopez Original Cream of Coconut. (Consider using ½ of each for a less sweet and less runny cake. Adjust to your preference)
- Gradually pour the Eagle Brand and Coco Lopez mixture evenly over the cooled cake, allowing it to fully absorb.
- Refrigerate for at least 2 hours to allow the cake to set completely.
- Frost the cake with 1 (8 oz) container of Cool Whip.
- Top with generous amounts of sweetened shredded coconut.
- Refrigerate for at least another 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
194g
Fat
56g
Carbs
19g
