Coconut Cream Cake

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5 from 9 votes

Coconut Cream Cake is a coconut lovers dream come true. A white sheet cake is baked then holes are poked all over the top allowing coconut cream to soak in for a super moist and delicious cake! Frosted with whipped cream and then topped with toasted coconut.

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Servings: 12

Calories: 314 kcal

Course: Cake

Cuisine: American

Ingredients

1 box white cake mix
egg white for cake mix
oil for cake mix
15 ounce cream of coconut canned
8 ounces Cool Whip thawed
8 ounce flaked coconut sweetened, package

Instructions

Cup of Yum

Preheat the oven to 350°F. Coat a 9x13 inch pan with baking spray.
Prepare and bake white cake mix according to package direction until the top is golden and a toothpick inserted into the center comes back clean.
Remove cake from oven, and while still hot, poke holes in the top of cake using a fork or wooden skewer. Make sure the entire cake is poked.
Stir the cream of coconut and spread over the warm cake making sure it's filling up the holes and soaking in.
Cool completely and then spread with the Cool Whip.

Toasted Coconut

Place the coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
Sprinkle the top of the cake with the toasted coconut.
Serve and enjoy!

Nutrition Information

Serving 12 Calories 314kcal (16%) Carbohydrates 60g (20%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 6g (30%) Cholesterol 1mg (0%) Sodium 316mg (13%) Potassium 27mg (1%) Fiber 2g (8%) Sugar 42g (84%) Calcium 94mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 314

% Daily Value*

Serving	12
Calories	314kcal	16%
Carbohydrates	60g	20%
Protein	2g	4%
Fat	8g	12%
Saturated Fat	6g	30%
Cholesterol	1mg	0%
Sodium	316mg	13%
Potassium	27mg	1%
Fiber	2g	8%
Sugar	42g	84%
Calcium	94mg	9%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.