-
-
My review
Coconut Cream Cake I
GPAIN
"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."
Added to shopping list.
Go to shopping list.
Ingredients
8 h 50 m servings 288 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 288 calories; 14.6 g fat; 36.6 g carbohydrates; 3.5 g protein; 42 mg cholesterol; 190 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 437526 Ratings
-
-
-
-
-
Most helpful positive review
4/4/2010
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...
Most helpful critical review
8/16/2007
Personally, I was a little disappointed after reading the rave reviews of this recipe. I thought the cake was way overly sweet and mushy. I've made similar cakes that incorporate pouring a warm ...
Most helpful
Most positive
Least positive
Newest
4/4/2010
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...
7/5/2007
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-...
2/9/2007
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...
4/25/2002
Instead of using the oil and eggs as indicated on the recipe, I just followed the instructions on the white cake mix box. Also, I've made this 3 times each time splitting the recipe into half...
4/22/2011
Just to clear up the confusion on the coconut cream vs. cream of coconut- Coconut cream is NOT sweet, it is called COCONUT CREAM, NOT cream of coconut. This product mixed with sweetened condense...
4/15/2007
Nice and coconutty! All I could find at my store was Coco Real brand cream of coconut (in the "mixers" section for pina coladas). I don't know if that's the correct ingredient, but it worked. I'...
3/6/2007
One word - sensational!!! I toasted the coconut as suggested by others - just put it in a tray in the warm oven (turned off) after I had taken the cake out. I did make a day earlier than neede...
6/17/2002
I made this cake for Father's Day and everybody loved it. It is a very moist cake. I personally think that all the sauce should be added. It is the right amount of sauce. Once I added the sauce...
8/16/2007
Personally, I was a little disappointed after reading the rave reviews of this recipe. I thought the cake was way overly sweet and mushy. I've made similar cakes that incorporate pouring a warm ...