home About Tutorials Featured Follow Contributors Sponsor Contact


Wednesday, March 30, 2011

.:Mouth-Watering Wednesday - Cocoa Lopez Cake:.

Go here to enter the Belle Rose Designs giveaway.

I don't have a picture of this, but trust me. It is divine. I thought about making one so that I could show you all the deliciousness, but then I would have eaten it all. And that would be bad.

1 white cake mix
3 eggs
1/3 c oil
1 T melted butter
1 t vanilla
1 1/2 c coconut
1 1/2 c water

Mix all ingredients and pour into a greased 9x13 pan.

Bake at 350 for 25-30 minutes.

Remove from oven and poke holes 1 inch apart all over cake.

Stir together:

1 can Cocoa Lopez (it's found in the liquor aisle, but it is NOT alcoholic - it is cream of coconut)
1 can fat free condensed milk

Pour slowly over cake, and use spatula to spread evenly.

Cool for two hours, and then spread one large tub of Cool Whip over cake.

Sprinkle with toasted coconut and chill.

To make toasted coconut:

Put coconut on a microwaveable plate.

Cook 60 seconds.

Toss it and cook for another 30 seconds.

Do this in intervals until it is nice and brown - usually about three minutes.

Cupcake variation:

Fill liners 1/2 full.

Bake as usual.

Poke holes and do Cocoa Lopez mixture.

Instead of topping with Cool Whip, top with frosting.

Sprinkle with coconut.

No comments:

Post a Comment

Thanks for leaving a comment! I love reading them! I try to reply to questions the best I can, but you can always email me at sumossweetstuff {at} gmail {dot} com.