coconut refrigerator cake
(1 rating)
This is a cool, moist and very sweet cake. It's very easy to make and is always a big hit. It's a favorite for the 4th of July (decorated with strawberries and blueberries), Christmas (mint leaves and cherries) and Easter (jelly beans, etc...) Delicious!
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(1 rating)
yield
12 serving(s)
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For coconut refrigerator cake
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1 boxwhite or yellow cake mix
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(plus ingredients per instructions on box, such as eggs, oil, water)
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1/2 tspcoconut extract, divided
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2 ozcream cheese, room temperature
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1 cancream of coconut (15 oz.)
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1 cansweetened condensed milk (14 oz.)
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18 oz. tub whipped topping, thawed
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1 1/2 cshredded sweetened coconut
How To Make coconut refrigerator cake
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1Prepare and bake cake, as directed on box, for a 9"x13" glass dish, adding 1/4 teaspoon coconut extract to batter.
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2While cake is baking, whip cream cheese, in a medium mixing bowl, until fluffy.
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3Gradually mix in the cream of coconut, sweetened condensed milk and remaining 1/4 teaspoon coconut extract until well combined. Set aside.
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4When finished baking, remove from oven and immediately poke holes all over the cake. (A bamboo chopstick or wooden skewer works well.)
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5Pour milk mixture very slowly over the cake, saturating every hole (the slower, the better.)
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6Refrigerate cake until cold (about 2 hrs. or more.)
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7Spread whipped topping over cake and sprinkle with the coconut.
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8Decoration tips: For Christmas garnish with mint leaves and maraschino cherries or red raspberries; for Independence day use strawberries and blueberries to create stars and stripes; for Easter use jelly beans, pastel malted milk eggs or Peeps.
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9Refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for COCONUT REFRIGERATOR CAKE:
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