Coconut Cream Cake
Coconut Cream Cake is a moist and fluffy cake layered with coconut flavor, topped with a rich coconut cream frosting and sprinkled with shredded coconut for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box white cake mix
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon coconut extract
- 1 can (15 oz) cream of coconut
- 1 container (8 oz) whipped topping (e.g., Cool Whip)
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine white cake mix, coconut milk, vegetable oil, eggs, and coconut extract. Beat until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, poke holes all over the top with a fork or skewer. Pour the cream of coconut evenly over the cake. Let it soak in and cool completely.
- Once cooled, spread the whipped topping over the cake.
- Sprinkle shredded coconut evenly over the top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For added texture, toast the shredded coconut before sprinkling on top.
- You can substitute homemade whipped cream for a richer taste.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://ukfinda.com/coconut-cream-cake/