Once again i have returned with one of my recipes from Boy Scouts. This cake never lasts 15 minutes after it is made! So lets begin!
P.S. This was the last picture I got of the cake as by the time i could get a picture of the finished cake it was all gone! :)
Step 1: Things Needed:
Here is the list of supplies:
Nonstick vegetable spray
1 (16-ounce) container of vanilla frosting
1 (14-ounce) bag shredded coconut
1 (18¼-ounce) box of white cake mix (plus eggs, oil, and water per cake mix directions)
1 (12-ounce) can Coco Lopez Cream of Coconut (CREAM!!!!! not milk) (found near the piña colada drink mixes at the grocer)
1 (16-ounce) container of sour cream
1 (16-ounce) container whipped topping (Cool Whip)
1 (12-inch) Dutch oven
Heavy-duty aluminum foil or Dutch oven liners
And a medium-size mixing bowl
a chimney starter
(If you want to do it with a Dutch oven in a regular oven preheat it to 350° F and omit the charcoal and chimney starter)
(You can also try it in a cake pan following the instructions i will give for the people who are going to use their Dutch ovens in the regular oven. Please let me know how it goes as I have never tested this method out! P.S. onil foil and/or liners for cake pan and just use nonstick spray)
Step 2: Prepare Dutch Oven
Step 3: Prepare Ingredients
Follow directions on cake mix box to prepare the batter (can be done in bowl or bag). Pour batter over frosting and coconut.
Step 4: Bake!
Step 5: Here Comes the Coco Lopez!
Step 6: Finishing Touches
In medium bowl, mix whipped topping and sour cream together with MOST of the remaining coconut. Cover cake with whipped topping mixture and sprinkle with remaining coconut. Serve warm with milk! Enjoy! :)