This Coconut Cream Cake is a luscious and refreshing dessert that combines the tropical flavors of coconut with the sweetness of butter cake. The cake mix provides a convenient and quick base for this delightful treat.
After baking, the hot cake is pierced and soaked with a decadent mixture of cream of coconut and sweetened condensed milk, ensuring that every bite is infused with rich coconut flavor.
The topping of Cool Whip adds a light and airy texture, complementing the moistness of the cake. The final touch of frozen coconut brings a delightful crunch and extra coconut goodness to each forkful.
Coconut Cream Cake Recipe
Ingredients:
- 1 box yellow butter cake mix
- 1 can cream of coconut
- 1 can Eagle Brand sweetened condensed milk
- 8 oz Cool Whip
- 1 package frozen coconut, thawed
How to Make:
- Prepare the Cake:
- Bake the yellow butter cake mix in a 13x9x2 pan according to the package instructions.
- While the cake is still hot, pierce it with a fork.
- Prepare the Coconut Mixture:
- In a bowl, mix together the cream of coconut and Eagle Brand sweetened condensed milk.
- Pour the coconut mixture over the hot cake, allowing it to soak in.
- Refrigerate:
- Cover the cake and refrigerate until cooled.
- Add Toppings:
- Once cooled, spread 8 ounces of Cool Whip over the cake.
- Sprinkle the thawed frozen coconut on top.
- Chill Before Serving:
- Store the cake in the refrigerator until ready to serve.
Tips:
- Thorough Piercing: When piercing the hot cake with a fork, make sure to create enough holes to allow the coconut mixture to penetrate and moisten the entire cake.
- Chilling Time: Allowing the cake to chill thoroughly ensures that it absorbs the coconut flavors and sets properly.
- Serve Cold: For the best taste and texture, serve this Coconut Cream Cake chilled. It’s a perfect dessert for warm days or any occasion that calls for a tropical and satisfying treat.
Leave a Reply