Summer is here and that means dining alfresco in the Romano household. Well living in Florida we have the luxury of eating outside most of the year! Rarely do I make dessert when it’s just Mike and me; however, having a few summer dessert recipes on hand come in handy for impromptu parties. For Memorial Weekend my family came over to enjoy the pool, a beer and yummy ribs! Since I was hosting my mom brought a family favorite, chilled coconut cake! This dessert is simple, delicious, served cold and that makes it a perfect summer treat!
Chilled Coconut Cake
1 box of yellow cake mix & ingredients listed on box
1 can sweetened condensed milk
1 can cream of coconut
Tub of Cool Whip (you can use fat free!)
Coconut to sprinkle on top
-Make and bake the yellow cake according to the boxed instructions in a sheet pan.
-Once the cake has cooled punch holes in the cake with a fork or skewer stick.
-Mix the cans of sweetened condensed milk & cream of coconut, and then pour this mixture over the cake (you don’t need to pour the entire mixture, just enough to cover the entire cake!)
-Cover and place in the fridge and let is sit (can sit overnight or make this in the morning).
-Spread Cool Whip over the tops and sprinkle with coconut.
-Keep this chilled!