I think I could drink Cream of Coconut right from the can, it is almost as good as sweetened condensed milk. This cake is over the top moist and creamy. If you pay attention to the recipe you will see that it is very much related to its cousin the Tres Leches Cake, but back in the early eighties we weren’t very foodie in our Southern Baptist Church and had no idea what a Tres Leches Cake was, so hence the name Drippy Cake. The original recipe calls for Cool Whip to be spread over top of the cake but I whipped up some fresh cream which is even better for this kind of cake.
Miss Valerie’s Drippy Cake
Bake one yellow cake mix, as directed, in a 9×13 inch dish. While cooling, make holes all over the surface of the cake. Mix one 15 ounce can of Cream of coconut with one large can of sweetened condensed milk and pour all over the top of the cake. When cool, ice cake with whipped cream or Cool Whip. Refrigerate. Serves 15.
* Whipped Cream- whip together 1 cup whipping cream with 1 packet Whip It until thick. Whip It can be found in the baking isle, usually on the top shelf. Cream of Coconut can be found in the alcoholic drink mix isle or near the sweetened condensed milk.