I finally got to make this and it has to be the best coconut cake I ever had. However I added flaked coconut on top of the cool whip Coconut Cream Cake: Yellow cake made per directions, 15 ounce can of Cream of Coconut, large can sweetened condensed milk, pour all over the top of the warm cake. When cool, ice cake with Cool Whip. Refrigerate.
This beautiful cake recipe is a 100 year old treasure and a keeper! Reeni of Cinnamon Girl discovered this recipe in an old McCall's cookbook published in and she too fell in love with this fluffy, moist, easy-to-prepare cake.- Old Fashioned Butter Cake