Creamy Coconut Cake

Don't Lose This Recipe

I have a bit of a stomach ache.

It started last Thursday, which was Haley’s birthday.

My little girl was very particular about what she wanted to bring to school: strawberry cupcakes with fresh strawberries mixed into the batter, coated in strawberry frosting and chocolate shavings on top. Yep. That’s a girl who knows what she wants. Future CEO? Perhaps. Maybe the next Sylvia Weinstock? Now, that’s a career I can get behind!

Then Saturday was her big party with friends. And ours. A big enough crowd that one cake would not suffice. At least in my head. So I made one chocolate with brown sugar, semi-sweet chips, and a cocoa butter cream frosting…and a carrot cake with butterscotch chips and caramel bits, with a cream cheese vanilla frosting.

(adjusting belt by one hole cough wider)

Sunday we celebrated with the family. Another cake coming up.

I went with this coconut cake – an old favorite of mine and a definite crowd pleaser. It’s one of those cakes where you poke holes in the top, so the frosting oozes into every nook and cranny, making every bite dreamy.

You should make this. You need to make this – especially if you’re a coconut lover like I am.

But don’t do it after your kid turns five, and you’ve been eating cake all week. Save it for a time you can appreciate it, and all it’s whipped creamy goodness. I mean…I never thought I would say this, but…it is possible to eat too much cake.

I could really go for a bowl of fruit right now.

(adjusting belt by one hole cough wider)

Creamy Coconut Cake

Course Dessert
Cuisine American

Ingredients
 

  • 1/3 cup vegetable oil
  • 1 package white cake or butter cake
  • 1 1/2 cups coconut shredded
  • 1 12 ounce container Cool Whip
  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup toasted coconut
  • 3 eggs
  • 1 15 ounce can cream of coconut

Instructions
 

  • Make cake mix as directed on the box and bake in a 23 x 30 cm pan.
  • While the cake is cooking, whisk together the cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold 1 1/2 cups coconut into the Cool Whip. Set aside.
  • Let the cake cool for 10 minutes. Prick holes across the top of the cake with a fork. Spoon the condensed milk mixture over the cake. Let sit for another 15 minutes. Spread the Cool Whip mixture over the cake. Sprinkle with 1/2 cup toasted coconut.
Keyword cake
Tried this recipe?Let us know how it was!
You can also follow me on Pinterest or join my group on Facebook

Don't Lose This Recipe

3 Comments

  1. JeanneKopinski

    cannot see entire instructions

  2. Rachel

    Do you have a substitution for Cool Whip? Can you use whipped heavy whipping cream instead? Thanks!

    • Sue games

      Can i use cocoanut cream? Maybe use half and half and sugar to make it more like cream of cocoanut?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Lose This Recipe

Help spread the word. You're awesome for doing it!

error: