Coconut Cream Cake I recipe

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Ingredients

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Nutrition Info

287.9 calories
carbohydrate: 36.6 g
cholesterol: 42.4 mg
fat: 14.6 g
fiber: 0.5 g
protein: 3.5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 189.6 mg
sugar: 30.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

  2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

  3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.

  4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

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