*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so much in the cake but the frosting. For the cake, I separated the eggs. I added the egg yolks with the cake mix, but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting, I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight), I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe!
My first Coconut Cake. I felt like I was cheating with the cake mix but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I used "Whipped Cream Cheese Frosting" Submitted by Tom on this website (LOVE this icing for many many cakes) and I added the remaining cream of coconut to it. De-Lish! Oh by the way cream of coconut is found in the mixed drink section of the grocery store.:o) You should try this cake you won't be disappointed!
People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting and coconut milk instead of regular. Also added coconut extract to cake and frosting. SO good!
This cake was absolutely divine with these changes: 4 egg whites beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time.
What a delicious cake! I made it for Easter and it was a hit. I just made some minor modifications--I reduced the sugar in the frosting by a cup used almond extract instead of the vanilla and put alot more coconut on top too. I also added a little coconut to the batter too. The cream of coconut and sour cream made the cake so moist and flavorful. This recipe is a keeper!
I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of coconut extract to the cake batter & one capful to the frosting. Had a noticeable but subtle coconutty flavor. Thsi was better than Paula Deen's coconut cake that I made last Easter...thanks! I was in a time crunch so I garnished very simply w/ a couple of jelly beans.
I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made and I've made a lot! This cake only got better after being in the refrigerator...(a great lunchbox treat). Two things to be aware of: The batter proved a bit too much volume for the pans so a little bit spilled over. I cooled the layers and trimmed the lip that the spilling caused. After frosting cake "settles" a teeny bit. Probably because of the oil coconut cream and sour cream. Since it was for my daughter I left the top bare for a Barbie "frosting transfer" put the coconut on the sides and added some Barbie pink and white heart sprinkles. It was beautiful.
so so so good!!! I made this for an office party and they cleaned it up! Definitely not for those trying to cut back on calories but worth every bite as a special treat. For a lighter version instead of the frosting in the recipe use Cool Whip Lite and stir in the shredded coconut. Also after taking the cake out of the oven I poked holes in it with a fork and poured the remaining cream of coconut over the top letting it soak in thru the fork holes. Delicious!
Delicious! I made this as a 2 layer birthday cake and it was moist and still very light. I could not use the icing (too runny) so I made fluffy white butter cream frosting with almond and sprinkled coconut all over the middle layer top and sides. Very pretty and yummy!
This cake fell into a million pieces when I tried to layer it. For all of the effort it took and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I didn't even get to sample the whole thing all put togewther because the cake never made it that far. Very dissapointed.
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