Real Recipes From Real Home Cooks ®

coconut cream cake

(1 rating)
Recipe by
Sylvia Waldsmith
Gautier, MS

This cake is moist, sweet and delicious! It seems everyone wants more than one piece! I hope you enjoy it as much as my family and friends do!

(1 rating)
yield 12 - 16
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For coconut cream cake

  • 1 box
    yellow or white cake mix
  • 1 can
    cream of coconut (14 ounces)
  • 1 can
    sweetened condensed milk (14 ounces)
  • 8 oz
    frozen whipped topping, thawed
  • 1 tsp
    vanilla extract
  • 7 oz
    sweetened flaked coconut, divided

How To Make coconut cream cake

  • 1
    Prepare cake mix according to package directions in a 9”x13” pan. Cool completely.
  • 2
    Heat oven to 350 degrees. On a baking sheet, spread half of coconut. Toast, stirring occasionally for 10 minutes, or until the coconut has started turning a golden brown. Remove and cool. You can also do this over medium heat on top of the stove in a sauté pan. Mix toasted and untoasted coconut together and set aside.
  • 3
    In a small bowl, beat together cream of coconut and sweetened condensed milk until well blended.
  • 4
    Using a small straw, chopstick or other similar sized item that can make a small hole; poke numerous holes in the cooled cake. This is how the ooey, gooey, yummy coconut-sweetened condensed milk mixture will soak into the cake.
  • 5
    Slowly pour the cream of coconut-sweetened condensed milk mixture over the cake and allow to soak in for 15 minutes.
  • 6
    Mix vanilla into thawed whipped topping and spread mixture evenly over soaked cake.
  • 7
    Sprinkle mixed coconut evenly over whipped topping.
  • 8
    Cut into squares and serve. Store any leftovers in the refrigerator.
ADVERTISEMENT
ADVERTISEMENT