-
-
My review
Creamy Coconut Cake
Julia
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 25 m servings 606 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
- In a small bowl combine cream of coconut and condensed milk.
- Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
- Serve chilled.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 606 calories; 28.2 g fat; 85 g carbohydrates; 5.8 g protein; 11 mg cholesterol; 377 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 229269 Ratings
-
-
-
-
-
Most helpful positive review
8/9/2006
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...
Most helpful critical review
9/14/2011
I substituted coconut milk for cream of coconut because I couldn't find the cream at the grocery store and I made my own whipped cream. That said, while my friends thought the cake was good (no...
Most helpful
Most positive
Least positive
Newest
8/9/2006
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...
6/21/2011
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 ...
1/26/2005
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...
12/29/2011
I found coconut cream at an Asian Grocery store. There is a difference between coconut cream and cream of coconut. Coconut cream is like coconut milk but contains alot less water and is also un...
3/29/2009
I have been searching for a moist coconut cake for a long time, and I think this is it! Some I have tried are much more involved and don't turn out half as tasty as this..the cream of coconut is...
2/18/2010
This is a perfect coconut cake recipe - easy & incredibly tasty. The only basic changes I made were to use a fork instead of a straw to poke the holes, pour the cream/cond milk mixture while th...
10/7/2002
This is a really yummy cake. I did use half of the whipped cream called for and about 3 ounces less of the coconut. The next time I make it, I will probably use about 2/3 of the cream of coconut...
8/8/2001
This was a wonderful cake! Another almost identical recipe recommended putting the sauce over the cake while it was still warm, and that is how I did it. The bottom of the cake ended up almost s...
2/22/2003
This cake is so simple and soooo good!! I used the end of a wooden spoon to poke the holes in the cake and only used about 3/4 of the liquid. I didn't use all the coconut the recipe called for ...