coconut cream cake
I got this recipe from my best friend, Dawn. She MUST make this at least once if not more every summer for our get togethers. She got the recipe from an old church cookbook and it is to die for! You can toast the coconut or not, it is delicious either way. Oh, and feel free to use as MUCH coconut as you please.....LOL
prep time
8 Hr 25 Min
cook time
30 Min
method
---
yield
12 serving(s)
Ingredients
- 1 package (18 oz) white cake mix with pudding in the mix
- 3 large eggs
- 1/3 cup oil
- 1 cup water
- 1 teaspoon coconut extract
- 1 can (15 oz.) cream of coconut
- 1 can (14 oz.) sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 cup sweetened flaked coconut
How To Make coconut cream cake
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Step 1Heat oven to 350 degrees. Grease and flour a 9x13 pan.
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Step 2Mix cake mix, eggs, oil, water and extract, beat 2 minutes. Pour into prepared pan. Bake for 30 minutes or until tests done with a pick.
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Step 3Combine milk and cream of coconut, stir until smooth.
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Step 4With large fork or the handle of a wooden spoon poke holes in even rows all over the cake.
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Step 5Pour milk mixture over the top, making sure it goes into the holes. Cover with plastic wrap.
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Step 6Refrigerate over night or at least 8 hours.
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Step 7Before serving, whip cream in a large bowl until soft peaks form. Add sugar. Beat until stiff. Spread over cooled cake. Sprinkle with coconut. Cut into squares. Keep refrigerated.
- 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!
Discover More
Category:
Cakes
Keyword:
#coconut
Keyword:
#Cream
Keyword:
#Cool
Keyword:
#Whip
Keyword:
#mix
Keyword:
#milk
Keyword:
#sweetened
Keyword:
#condensed
Keyword:
#refrigerate
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