Coconut Cream Cake Recipe

Name: Coconut Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 white cake mix; 3 eggs; 1/2 c. melted butter; 1 c. milk or water or buttermilk or sourcream; 1/2 tsp. coconut extract; Mixture:; 1 14 oz. can coconut cream (NOT coconut milk, it is used to make pina coladas and is a sweet thick syrup); 1 14 oz. can sweetened condensed milk; Topping:; 1 cup whipping cream; 1.5 cups flaked coconut

Servings: persons

Cake:
1 white cake mix
3 eggs
1/2 c. melted butter
1 c. milk or water or buttermilk or sourcream
1/2 tsp. coconut extract
Mixture:
1 14 oz. can coconut cream (NOT coconut milk, it is used to make pina coladas and is a sweet thick syrup)
1 14 oz. can sweetened condensed milk
Topping:
1 cup whipping cream
1.5 cups flaked coconut

1
Cake:
2
Mix according to cake mix directions. Pour into greased 9 x 13 glass pan. Bake until done at 350. With a skewer, poke the cake thoroughly with holes and pour the following mixture over the HOT cake.
3
Mixture:
4
Combine and pour all of it over cake. Spread it around as it soaks it. Cover cake and let refrigerate for several hours or overnight. It is better after 2 days according to some discriminating tasters.
5
When ready to serve:
6
Topping:
7
Whip cream till thick, sweeten if desired with 1 tsp sugar. Combine with coconut and spread on cake. If desired, toast 1/4 cup of coconut for sprinkling on top

1059

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: Cake:, 1 white cake mix, 3 eggs, 1/2 c. melted butter, and more.

Yes, Coconut Cream 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 Cream Cake

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