Creamy Coconut Cake – a delicious recipe with White Cake, Eggs, Vegetable Oil, Cream Of Coconut, Milk, Coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: there's some cooling needed before the frosting can be put on, so total time is 1 hour.
2
Make cake mix as directed on box, using the eggs, oil, and the amount of water indicated in the box. Bake in a 9 x 13 inch pan.
3
While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together the shredded coconut into the Cool Whip. Set aside.
4
Let cake cool for 10 minutes. Poke holes all over the top of the cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread the Cool Whip mixture over the cake. Sprinkle with the toasted coconut.
5
Cut to desired size pieces and serve.
1049
kcal
Calories
107
g
Fat
9
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package (18.25 Oz. Box) White Cake Or Butter Cake, 3 whole Eggs, 1/3 cups Vegetable Oil, 1 can (15 Oz. Can) Cream Of Coconut, and more.
Yes, Creamy 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.
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