Best Coconut Cake Ever

Name: Best Coconut Cake Ever
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 - 10
Cuisine: Southern
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

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.

Rating:

★★★★★ 2 votes5

Comments:

11 Comments

Serves:

8 - 10

Prep:

30 Min

Cook:

1 Hr

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
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How to Make Best Coconut Cake Ever

Step-by-Step

Prepare and bake white cake mix according to package directions. Bake in a 9 x 13 cake pan.
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.
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.
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.)
Let cake cool completely then cover with the frosting and top with the shredded coconut.
Keep cake refrigerated.