coconut cake
This is cake is beautiful as a three tier round cake (minus the cream of coconut.) However, my family loves it in a 13x9 pan, with cream of coconut poured over it while it is warm out of the oven. Either way, it's moist, delicious and easy!
prep time
10 Min
cook time
30 Min
method
Bake
yield
15 serving(s)
Ingredients
- 1 box white cake mix
- ingredients needed to bake cake
- 1 can cream of coconut (15 oz)
- 8 ounces sour cream
- 8 ounces whipped topping
- 1/2 cup sugar
- shredded coconut
How To Make coconut cake
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Step 1Spray 9x13 pan with baking spray.
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Step 2Bake cake using cake mix of your choice, follow baking directions for 9x13 pan. (My favorite cake mix calls for 1 cup water, 1/2 cup oil and 3 eggs.)
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Step 3While cake is still warm, take handle of a wooden spoon, and poke holes throughout the cake.
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Step 4Pour cream of coconut over cake, spreading evenly and making sure it seeps into holes.
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Step 5Put cake in fridge to cool.
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Step 6While cake is cooling, combine sour cream, whipped topping (I use Cool Whip) and sugar in a small bowl.
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Step 7Once cake is cool, spread topping over top.
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Step 8Top with shredded coconut.
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Step 9Chill for at least 12 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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