Coconut Cake Recipe

Name: Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (18 1/4 ounce) box butter pecan cake mix or (18 1/4 ounce) box yellow cake mix with pudding; 1 1/4 cups water; 3 eggs; 1/3 cup margarine or 1/3 cup butter, softened; 1 (14 ounce) can sweetened condensed milk; 1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section); 1 cup coconut, for toasting; 1/2 cup coconut; 1/2 cup chopped pecans; 8 ounces Cool Whip, thawed

Servings: persons

1 (18 1/4 ounce) box butter pecan cake mix or (18 1/4 ounce) box yellow cake mix with pudding
1 1/4 cups water
3 eggs
1/3 cup margarine or 1/3 cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section)
1 cup coconut, for toasting
1/2 cup coconut
1/2 cup chopped pecans
8 ounces Cool Whip, thawed

1
Preheat oven to 350.
2
While oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
3
(It will burn quickly so watch it carefully.).
4
Mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
5
Stir in 1/2 cup toasted coconut.
6
Pour into greased 13x9 pan.
7
Bake about 33-38 minutes until toothpick inserted in center come out clean.
8
Mix condensed milk with cream of coconut.
9
Remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
10
Pour milk/cream of coconut evenly over hot cake.
11
Cool completely.
12
Frost with cool whip.
13
Sprinkle with remaining toasted coconut, coconut and pecans.
14
Refrigerate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) box butter pecan cake mix or (18 1/4 ounce) box yellow cake mix with pudding, 1 1/4 cups water, 3 eggs, 1/3 cup margarine or 1/3 cup butter, softened, and more.

Yes, Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cake

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