best coconut cake ever

Name: Best Coconut Cake Ever
Prep time: 30 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 1 package(s) (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 package(s) (8 oz) shredded coconut

(2 RATINGS)

417 Pinches 4 Photos

Jeanne Benavidez

Odessa, TX

Updated on Nov 28, 2011

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.

Rate

prep time 30 Min

cook time 1 Hr

method Bake

yield 8 - 10

Ingredients

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

How To Make best coconut cake ever

Step 1

Prepare and bake white cake mix according to package directions. Bake in a 9 x 13 cake pan.

Step 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.
Step 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.
Step 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.)
Step 5

Let cake cool completely then cover with the frosting and top with the shredded coconut.
Step 6

Keep cake refrigerated.
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