Coconut Cream Cake II

Coconut Cream Cake II

44 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Linda Easley
Recipe by  Linda Easley

“This recipe is really moist and wonderful in flavor. It's our favorite!”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

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Reviews (44)

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I made this cake for someone, and they thought it was the best. I did substitute coconut extract for vanilla in the icing. It was great, and I have to give the recipe to my friends.



This cake was really delicious. I worried it would be oversweet, but it really wasn't, though I might try it with less sugar in the icing next time so it will have more cream cheese taste. This was one of the moistest cakes I've ever eaten; I think that's because of the sour cream and coconut cream in the batter. (I used light sour cream.) My icing turned out a little runny, but I think that also added to the moistness, and it was kind of nice the way it dripped over the sides. This is a fabulous white cake, and I will make it again.



I simply love this cake!!!!!! I put it in a Bundt pan which I think turned out fabulous, especiall when you ice it and then sprinkle on the coconut. At first, when I took it out of the oven I thought it would not be that good, then when I flipped it onto the plate, and iced it, it was not only pretty, but tastes Delish! I will most certainly make this again and again.

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Amount Per Serving (24 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 42.5 g
  • 14%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Coconut Cream Cake I


next recipe:

Toasted Coconut Cream Cake