Coconut Cream Cake

mary Armstrong


I got this recipe from my best friend, Dawn. She MUST make this at least once if not more every summer for our get togethers.

She got the recipe from an old church cookbook and it is to die for!

You can toast the coconut or not, it is delicious either way. Oh, and feel free to use as MUCH coconut as you please.....LOL

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★★★★☆ 3 votes
8 Hr 25 Min
30 Min


1 pkg
(18 oz) white cake mix with pudding in the mix
3 large
1/3 c
1 c
1 tsp
coconut extract
1 can(s)
(15 oz.) cream of coconut
1 can(s)
(14 oz.) sweetened condensed milk
1 c
heavy whipping cream
1 Tbsp
1 c
sweetened flaked coconut


1Heat oven to 350 degrees. Grease and flour a 9x13 pan.

2Mix cake mix, eggs, oil, water and extract, beat 2 minutes. Pour into prepared pan. Bake for 30 minutes or until tests done with a pick.

3Combine milk and cream of coconut, stir until smooth.

4With large fork or the handle of a wooden spoon poke holes in even rows all over the cake.

5Pour milk mixture over the top, making sure it goes into the holes. Cover with plastic wrap.

6Refrigerate over night or at least 8 hours.

7Before serving, whip cream in a large bowl until soft peaks form. Add sugar. Beat until stiff. Spread over cooled cake. Sprinkle with coconut.

Cut into squares.
Keep refrigerated.

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