COCONUT REFRIGERATOR CAKE

Teresa G.

By
@BlueGinghamApron

This is a cool, moist and very sweet cake. It's very easy to make and is always a big hit. It's a favorite for the 4th of July (decorated with strawberries and blueberries), Christmas (mint leaves and cherries) and Easter (jelly beans, etc...) Delicious!


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Comments:

Serves:

12

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 box
white or yellow cake mix
(plus ingredients per instructions on box, such as eggs, oil, water)
1/2 tsp
coconut extract, divided
2 oz
cream cheese, room temperature
1 can(s)
cream of coconut (15 oz.)
1 can(s)
sweetened condensed milk (14 oz.)
1
8 oz. tub whipped topping, thawed
1 1/2 c
shredded sweetened coconut

Directions Step-By-Step

1
Prepare and bake cake, as directed on box, for a 9"x13" glass dish, adding 1/4 teaspoon coconut extract to batter.
2
While cake is baking, whip cream cheese, in a medium mixing bowl, until fluffy.
3
Gradually mix in the cream of coconut, sweetened condensed milk and remaining 1/4 teaspoon coconut extract until well combined. Set aside.
4
When finished baking, remove from oven and immediately poke holes all over the cake. (A bamboo chopstick or wooden skewer works well.)
5
Pour milk mixture very slowly over the cake, saturating every hole (the slower, the better.)
6
Refrigerate cake until cold (about 2 hrs. or more.)
7
Spread whipped topping over cake and sprinkle with the coconut.
8
Decoration tips: For Christmas garnish with mint leaves and maraschino cherries or red raspberries; for Independence day use strawberries and blueberries to create stars and stripes; for Easter use jelly beans, pastel malted milk eggs or Peeps.
9
Refrigerate leftovers.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian