Creamy Coconut Cake

Creamy Coconut Cake

202

"A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble."

Ingredients

2 h 25 m {{adjustedServings}} servings 606 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  2. In a small bowl combine cream of coconut and condensed milk.
  3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  4. Serve chilled.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

202
  1. 239 Ratings

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I've made this cake a few times and found other similar recipes. I loved it as is, but I've found it a bit better with the following changes: I use a butter-recipe yellow cake mix and add a tea...

This turned out wonderfully, both as a pan/sheet cake and as a layer cake. I'm in agreement with what seems to be a growing consensus here that the sweetened condensed milk is best omitted, and ...

I make this cake all the time. It is not necessary to allow the cake to cool before pouring the cream of coconut/condensed milk mixture onto the cake. I tend to make the cake in the evening an...