Coco Lopez Cake Recipes
COCO LOPEZ COCONUT CAKE
Steps:
- Prepare cake according to box directions minus 1 cup water -- in place of 1 cup water use Coco Lopez cream of coconut + 1 extra Tbsp. oil. Use 1/3 cup of water. Pour into a greased 9x13 pan or 9x13 glass casserole dish.
- Cook cake 25-27 minutes at 350 degrees F. Then remove from oven and let cool to touch.
- Next pour marshmallow cream into a mixing bowl. Add 2 Tbsp. coconut extract. Beat on low until extract is combined. Spoon on top of cooled cake and spread evenly. Then pour flaked coconut over marshmallow cream evenly. Then top cake with cherries for garnish.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCO LOPEZ CAKE
As A child growing up my grandmother would make this cake. I always felt special when she made this cake for us. It was a sweet treat and such a comforting thing to eat. I make it often and have tweaked it a bit to make it chocolate with almonds. It's just a little slice of Heaven on a plate.
Provided by Cammie Solis
Categories Cakes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Prepare cakes as directed on the box. Bake. Remove from the oven and while the cake is still warm poke holes with a straw all over the top of the cake.
- 2. Mix the Coco Lopez with the Eagle Brand Sweetened Condensed milk. Pour this mixture slowly over the entire cake until all is well saturated with the milks.
- 3. Place cake in the fridge overnight or at least 2-3 hours to let the milk soak in. Remove and frost with the Cool Whip and sprinkle the Cool Whip with the coconut and toasted almond slivers.
- 4. Enjoy!!!
COCO LOPEZ COCONUT CAKE
Soon after having my first baby, my husband and I went to my mother-in-law's home for Sunday lunch. (My baby girl (Rachel) was about 2 or 3 weeks old so this was shortly after Thanksgiving, 1988.) My MiL served this beautiful, snow white, coconut cake and it was out of this world delicously moist! If you haven't ever tried...
Provided by Kay Skipper
Categories Cakes
Time 20m
Number Of Ingredients 6
Steps:
- 1. After baking your Duncan Hines Cake Mix, allow it to cool 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with fork; space holes about 1 inch apart. Slowly pour Coco Lopez over entire cake, then condensed milk too. Cover with foil and refrigerate overnight. Next day, spread thawed Cool Whip over cake and sprinkle coconut over top of Cool Whip.
- 2. Enjoy your 'special' cake.
COCO LOPEZ PINA COLADA CAKE
Make and share this Coco Lopez Pina Colada Cake recipe from Food.com.
Provided by CCinSC
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare yellow cake mix according to package directions in 13" x 9" pan.
- Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
- Spread can of sweetened condensed milk over top of cake.
- Do this fairly slowly so that it has a chance to soak evenly into the holes.
- Wait 20 minutes.
- Spread the Coco Lopez mix just as you did the condensed milk.
- Wait 20 minutes.
- Spread Cool Whip on top and sprinkle with coconut.
- Enjoy!
- Be sure to refrigerate this cake.
- It doesn't keep at room temperature.
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