Coconut Cream Cake I

Coconut Cream Cake I

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"An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious."

Ingredients

8 h 50 m {{adjustedServings}} servings 288 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
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Reviews

403
  1. 479 Ratings

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Wonderful, creamy coconut cake. Just one tip to sort out the Coconut CREAM/ Coconut MILK enigma. Some people here use these terms interchangeably. Look at the ingredients on the can, and if y...

This is such an easy cake, but so good that people will think you have some God-given baking talent. I didn't have any coconut extract and it wasn't missed one bit. I made this for my father-in-...

The flavors really come out in this cake after 2 days and it continues to get better. I agree with another reviewer this is a bit like a tres leche cake. I added coconut extract to the whip crea...