Pour the sweetened condensed milk into a 2 cup measuring cup, adding enough cream of coconut to make 2 full cups. Stir until mixed well and pour over the cake. Let it stand 15-20 minutes. Frost cake with Cool Whip and then sprinkle with coconut. Take a handful of almonds and layer on a paper plate. Microwave them for 1 minute to toast and let cool. Sprinkle the almonds on top of the cake. Keep cake refrigerated.
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Instructions:
Mix ingredients for cake well. Bake in 3 layers at 350 degrees for 35 minutes. Mix frosting and spread when cake is cool.
Instructions:
Mix crumbs, butter, and cinnamon together and press on bottom of springform pan. Mix sour cream with tablespoons of sugar and 1/2 teaspoon lemon extract. Set aside. Mix cream cheese well with sugar. Add eggs one at a time then rind, juice, and extract. Pour over crust and bake at 325 for 25 minutes. Pour sour cream mixture on top and bake another 20 minutes.
Combine pudding mix and milk. Spread on top of cream cheese layer. Spread rest of cool whip on chocolate layer and sprinkle few chopped nuts on top. Keep refrigerated.
Note: I've also seen this dish called "chocolate delight"
Add sugar and stir until dissolved then spoon over cake mixture. Bake until at 350 degrees for 35 to 40 minutes. Do not cut until completely cooled.
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