Chocolate Coconut Cake Recipe

Ingredients

1 (18 ounce) can sweetened condensed milk

1 (3 ounce) package instant chocolate pudding mix

6 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground allspice

2 teaspoons cream of tartar

1 cup butter

1 cup packed light brown sugar

1 tablespoon distilled white vinegar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 X 13 inch pans.

In a large bowl, combine sweetened condensed milk, pudding mix, eggs, vanilla extract, flour, baking powder, baking soda, salt, nutmeg, allspice, cream of tartar, butter, brown sugar, vinegar, and sugar. Mix thoroughly, then spoon mixture

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Comments

Skin Mint writes:

⭐ ⭐ ⭐

Watched the preview set on YouTube and ignored the rantings that the reviews ranged from 1-3 stars to 5 stars. Lucky for me, my budget calls for chunks of cheesecake mixed in with coconut milk, so I did what any self-respecting food snob would do and I found this tasty as confrigerated slice of cheesecake. I did it in a 9 X 13 pan (put the shards of white chocolate in the freezer after the second tier was done), turning the flake piece in the last half hour to make it easier to handle. As tempting as this could be, I was skeptical since I cooked it over Propane. My Hack Pot alarm goes off at 6:00pm EST, so I tried (but failed) to get these aquired while on hold from other customers. My way I got the last baking hour off and only had to bake for 20-30 minutes, saving me from over

whaapsaa writes:

⭐ ⭐ ⭐ ⭐

this barley cake was super easy to make, very tasty even without the coconut, the mere mention of coconut alarmSs my nervous system as I prepare them!