Real Recipes From Real Home Cooks ®

creamy coconut cake

(1 rating)
Recipe by
Patti Rahilly- Jones
Wrightstown, NJ

Notice: Must love coconut! If you want an easy and delicious coconut cake for the coconut lover in you or another, this is a winner! Warning, this cake can be addictive!

(1 rating)
yield 9 x 13 cake
prep time 15 Min
cook time 1 Hr

Ingredients For creamy coconut cake

  • 1
    package of white cake mix
  • 1 1/4 c
    coconut milk
  • 1 can
    cream of coconut
  • 1 c
    flaked coconut
  • 1 tsp
    coconut extract
  • 1 can
    whipped vanilla frosting

How To Make creamy coconut cake

  • 1
    Prepare a 9 x 13 cake pan with spray pan coating.
  • 2
    Prepare the cake mix according to the package directions, BUT, substitute the coconut milk for the water in the mix. Add 3/4 cup of the flaked coconut and the coconut extract, combine well and pour into prepared pan. Bake at 350 degrees according to package directions.
  • 3
    Bake until cake tests done, be sure not to burn the cake as white cakes are a little deceiving. Test with a skewer to assure baking is complete.
  • 4
    While the cake is still warm, poke holes all over the top of the cake with a skewer.
  • 5
    Pour the entire can of cream of coconut into a microwave safe glass measuring cup. Heat 1-2 minutes. Pour over the cake. Chill several hours or overnight.
  • 6
    Frost the cake with the whipped vanilla frosting and sprinkle with the remaining 1/4 cup of coconut. Keep refrigerated until serving.

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