Rating: 4.5 stars
549 Ratings
  • 5 star values: 441
  • 4 star values: 75
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 7

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.

Recipe Summary

cook:
35 mins
additional:
8 hrs
total:
8 hrs 50 mins
prep:
15 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • 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.

Nutrition Facts

288 calories; protein 3.5g; carbohydrates 36.6g; fat 14.6g; cholesterol 42.4mg; sodium 189.6mg. Full Nutrition
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