Coconut Cream Cake
User Reviews
5.0
12 reviews
Excellent
Coconut Cream Cake
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This easy coconut cake with cream of coconut starts with a box of yellow cake mix!
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Ingredients
FOR THE CAKE
- 1 (15.25 ounce) box of yellow cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 cup sweetened flaked coconut
- 1 (15 ounce) can of cream of coconut * (such as Goya or Coco Lopez brand)
- 1 (14 ounce) can sweetened condensed milk
FOR THE FROSTING
- 16 ounces frozen whipped topping (such as Cool Whip), thawed
- 1 cup sweetened flaked coconut
Instructions
BAKE THE CAKE
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large bowl, combine the cake mix, eggs, oil, and water. Beat for 2 minutes on high speed, and then gently fold in the coconut. Pour the batter into the prepared dish. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.
PREPARE THE SWEET COCONUT CREAM CAKE FILLING
- In a medium bowl, whisk together the cream of coconut and the sweetened condensed milk. While the cake is still warm, use a fork to poke holes all over the top of the cake. Slowly pour the condensed milk mixture over the top, gently spreading it with a spatula and allowing it to soak into the cake. This looks like a lot of liquid, but it will gradually absorb into the cake -- just go slowly. Allow the cake to cool completely on a wire rack -- it will continue to soak up the liquid as it sits. Once the cake is completely cool, prepare the frosting.
FROST THE CAKE
- Spread the whipped topping over the cake. Sprinkle with coconut.
CHILL
- Refrigerate the cake until you're ready to slice and serve.
Notes
- * Don't confuse cream of coconut with coconut milk or coconut cream. You do not want to use coconut milk or coconut cream, which have very different tastes and textures. Cream of coconut is rich, thick, and sweet -- similar to sweetened condensed milk. It's made with coconut milk, sugar, and other thickening agents. Find a can of cream of coconut in the Hispanic foods or Asian food section of the grocery store. It's often used in Latin desserts, ice cream, piña coladas, and other creamy drinks.
Nutrition Information
Show Details
Serving
1slice
Calories
460kcal
(23%)
Carbohydrates
67g
(22%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
44mg
(15%)
Sodium
306mg
(13%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
54g
(108%)
Vitamin A
138IU
(3%)
Vitamin C
1mg
(1%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 460kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 306mg | 13% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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