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5.0 from 9 votes

Coconut Cream Cake

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
10 mins
Total Time
40 mins
Servings: 12
Calories: 314 kcal
Course: Cake
Cuisine: American

Ingredients

  • 1 box white cake mix
  • ingredients needed for cake mix (egg whites, oil)
  • 15 ounce can cream of coconut
  • 8 ounces Cool Whip thawed
  • 8 ounce package sweetened flaked coconut

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Coat a 9x13 inch pan with baking spray.
  2. 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.
  3. 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.
  4. Stir the cream of coconut and spread over the warm cake making sure it's filling up the holes and soaking in.
  5. Cool completely and then spread with the Cool Whip.
Toasted Coconut
  1. Place the coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
  2. Sprinkle the top of the cake with the toasted coconut.
  3. 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: 12Serving

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.