creamy coconut cake

★★★★★ 1 Review
suann avatar
By Suann Lawler
from ponca city, OK

I usually make this cake about 3 days before I want to serve it. It tastes good one the first day, but the longer it sits the better it tastes. I usually purchase the cream of coconut milk at my local walmart and it is in the aisle with the margarita and pina colada drink mixes. Hope this helps.

Ingredients For creamy coconut cake

  • 1 box
    yellow cake mix (prepare as directed on box)
  • 1 can
    cream of coconut milk
  • 1 can
    sweetened condensed milk
  • 12-16 oz. cool whip
  • sweetened coconut flakes (for sprinkling on top of cake)

How To Make creamy coconut cake

  • 1
    Prepare and bake cake as directed on box for 13x9 pan.
  • 2
    While cake is baking, mix together the can of sweetened condensed milk and the can of cream of coconut milk.
  • 3
    When cake comes out of oven, poke holes all over cake with the handle of a wooden spoon. Slowly pour the milk mixture over the warm cake. Allow cake to cool completely.
  • 4
    Cover the cake with the cool whip and sprinkle the coconut flakes over the top.
  • 5
    Cover with foil (or lid if your pan has one) and place in refrigerator until you plan to serve.

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