Best Coconut Cake Ever

Jeanne Benavidez Recipe

By Jeanne Benavidez jeanneben

I have been making this cake for many years. Every time I make it, I am asked for the recipe. It is a very moist and delicioous cake.


Recipe Rating:
 2 Ratings
Serves:
8 - 10
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 pkg
(18.25 oz) white cake mix
1 can(s)
(14 oz) cream of coconut (not coconut milk)
1 can(s)
sweetened condensed milk
1 can(s)
fluffy white frosting
1 pkg
(8 oz) shredded coconut


Directions Step-By-Step

1
Prepare and bake white cake mix according to package directions. Bake in a 9 x 13 cake pan.
2
Remove cake from oven. While still hot, using a utility fork or handle of wooden spoon, poke holes (@ 2-inches apart) all over the top of the cake.
3
Mix cream of coconut and sweetened condensed milk together. You may need to microwave the mixture for a few seconds if it is real thick.
4
Slowly pour milk mixture into each hole in the cake while the cake is still hot. Let the liquid soak in and continue re-filling the holes until you have used @ 2/3 of the mixture. (Since I usually bake this cake in a 9 x 13 cake pan, I don't use all of the milk mixture because it makes the cake too moist.)
5
Let cake cool completely then cover with the frosting and top with the shredded coconut.
6
Keep cake refrigerated.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Southern