Coasta Rican Cream Cake
by Karen Mussoline

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Course: Desserts
Cuisine: Spanish
Food Group: Dairy
Serves: 12


1 package(s) Pillsbury Plus Yellow Cake Mix
1 cup(s) Water
1/3 cup(s) Oil
3 medium Eggs
1 cup(s) Whipping Cream
1 teaspoon(s) Vanilla or Almond Extract
14 ounce Can condensed milk
12 ounce Can evaporated milk
1 cup(s) Whipping cream
1/3 cup(s) toasted coconut
1/3 cup(s) chopped nuts
Preheat oven to 350 degrees; greased 13 x 9 pan. Bake 25-35 minutes. Combine all cake ingredients at low speed until mixed. Beat 2 minutes at high speed; pour into pan. Bake 25-35 minutes or until toothpick comes out clean. While cake is baking: Combine all sauce ingredients well. Cook cake five minutes. Using long timed fork, pierce hot cake every 1 inch (or less). Slowly pour sauce mix over cake. Refrigerate cake at least 3 hours. Before serving, beat whipping cream, spread over cake, sprinke with coconut and nuts.