No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (129g) Recipe makes 12 servings The following items or measurements are not included below: 1 medium frozen whipped topping
Calories 544
Calories from Fat 243		(44%)
Amount Per Serving		%DV
	Total Fat 27.0g	41%
	Saturated Fat 20.1g	100%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 301mg		12%
Potassium 245mg		7%
Total Carbohydrate 75.3g		25%
	Dietary Fiber 5.9g	23%
	Sugars 54.2g
Protein 4.8g		9%
detailed view... how is this calculated?

Mom's Refrigerator Coconut Cake (Easy)

Recipe #385027 | 50 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CMarsh6744
Aug 11, 2009

When I brought home my twin boys 24 years ago, my fantastic MIL came to help. Not only did she keep our sanity, she cooked the most wonderful meals and deserts the whole time she was with us. Now days, her memory has failed to the point she can no longer cook. I am going to begin posting some of our favorite recipes that she loved to make. Most of the recipes she collected over the years as an Air Force wife and the others from family and church friends. I miss her cooking so much. This is for you Mom. We love you!

SERVES 12 , 1 cake (change servings and units)

Ingredients

1 (18 ounce) package yellow cake mix
2 cups sugar
1 cup milk
14 ounces coconut
1 medium frozen whipped topping

Directions

1
Prepare cake mix and bake in 9x12 pan.
2
Poke holes in cake.
3
On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
4
When the cake is cooled, frost with thawed whipped topping and the remaining coconut. Refrigerate.
5
It tastes better if it is made 1-2 days ahead of time.