Coco Lopez Coconut Cake
Coco Lopez Coconut Cake

Coco Lopez Coconut Cake

30 Min(s)
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1 serving
Original recipe yields 1 serving
1 box Duncan Hines moist deluxe cake mix
3 large eggs
1 can Coco Lopez Cream of Coco (1 cup)
3 Tbsp oil
1/3 cup water
2 jars (7 oz. each) Kraft Marshmallow Cream, room temp.
1 pkg (14 oz.) flaked coconut
12 maraschino cherries
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Let's Make It
1
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.
2
Cook cake 25-27 minutes at 350 degrees F. Then remove from oven and let cool to touch.
3
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.
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