Dessertsbellyfull5.0
Creamy Coconut Cake
This creamy coconut cake recipe is infused with cream of coconut and condensed milk, then covered in coconut whipped topping and toasted coconut! Heaven!
👥 15 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- wooden spoon
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Lightly coat a 9x13 baking pan with nonstick cooking spray.
2
In a large bowl with an electric mixer, beat together a 15 ounce package white cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 cup water until blended and thickened, about ⏱️ 1 minute.
white cake mix (see note)15 ouncelarge eggs3cup vegetable oil1/2water1 cup
3
Pour batter into the prepared pan.
4
Bake for ⏱️ 30-35 minutes until a toothpick in the center comes out clean. Set aside to cool.
5
In medium bowl, fold together 1 & 1/2 cups sweetened coconut flakes and a 12 ounce container thawed Cool Whip. Set aside.
6
In another bowl whisk together a 14 ounce can sweetened condensed milk and 3/4 cup Coco Lopez cream of coconut.
can sweetened condensed milk14 ounce
7
Using the end of a small wooden spoon, poke holes about 1-inch apart, all over the top of cake.
8
Drizzle the milk mixture all over the top of the cake, making sure it goes into all the holes. Let sit for ⏱️ 15 minutes.
9
Spread Cool Whip mixture over cake.
10
Sprinkle with 1/2 cup toasted coconut flakes.
cup toasted coconut flakes1/2
11
While you can serve right away, for optimal flavor and texture we recommend letting it chill (covered and without the toasted coconut flakes) in the refrigerator for a few hours (or overnight), then adding the toasted coconut before serving.
Nutrition Facts
calories
441 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
45 g
sodium Content
294 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
47 mg
carbohydrate Content
58 g
saturated Fat Content
12 g
unsaturated Fat Content
8 g
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