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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Prepare and bake cake, as directed on box, for a 9"x13" glass dish, adding 1/4 teaspoon coconut extract to batter.

2While cake is baking, whip cream cheese, in a medium mixing bowl, until fluffy.

3Gradually mix in the cream of coconut, sweetened condensed milk and remaining 1/4 teaspoon coconut extract until well combined. Set aside.

4When finished baking, remove from oven and immediately poke holes all over the cake. (A bamboo chopstick or wooden skewer works well.)

5Pour milk mixture very slowly over the cake, saturating every hole (the slower, the better.)

6Refrigerate cake until cold (about 2 hrs. or more.)

7Spread whipped topping over cake and sprinkle with the coconut.

Step 8 Direction Photo

8Decoration 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.

9Refrigerate leftovers.

About this Recipe

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