Real Recipes From Real Home Cooks ®

coconut cream cake

(1 rating)
Recipe by
Kim Visscher Neff
West Salem, OH

I wish I had a picture of this delicous & easy cake! A friend gave me this recipe & everyone loves it! A VERY big hit at our Ladies Club!!!

(1 rating)
yield 12 -15
prep time 45 Min
cook time 30 Min

Ingredients For coconut cream cake

  • 1 pkg
    vanilla or yellow pudding cake mix
  • 1 can
    eagle brand condensed milk
  • 1/2 c
  • 2 c
    shredded coconut
  • 1 pkg
    (8 oz) carton of cool whip

How To Make coconut cream cake

  • 1
    Bake cake mix as directed on 350* oven in a 13x9 sprayed baking pan. When baked-let cool for 15 minutes then poke holes in top of cake with a fork. Meanwhile, combine Eagle Brand Milk, 1/2 cup of sugar & 1/2 cup of coconut into a saucepan. Stirring constantly to prevent sticking; bring to a boil- reduce heat and simmer 1 more minute.Carefully spoon mixture over warm cake allowing it to soak down through the holes. Cool completely. Fold 1/2 cup coconut into the tub of Cool Whip & spread over cake. Sprinkle the remaining 1 cup of coconut on top to finish! Store any leftover in refrigerator.

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