Coconut Cream Cake II Recipe -
Coconut Cream Cake II Recipe
  • READY IN 45 mins

Coconut Cream Cake II

Recipe by  

"This recipe is really moist and wonderful in flavor. It's our favorite!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

I made this cake for someone, and they thought it was the best. I did substitute coconut extract for vanilla in the icing. It was great, and I have to give the recipe to my friends.

Most Helpful Critical Review
Nov 15, 2010

This cake tastes a bit strange. I used Pillsbury Moist White Cake, and I'm a bit disappointed with the flavor, especially after reading the wonderful reviews. Even after the sour cream and the coconut cream, I taste the boxed cake in here, I might try to make it with a different brand, as this Pillsbury has its own particular taste maybe due to the pudding already added in the mix.


54 Ratings

Sep 24, 2003

This cake was really delicious. I worried it would be oversweet, but it really wasn't, though I might try it with less sugar in the icing next time so it will have more cream cheese taste. This was one of the moistest cakes I've ever eaten; I think that's because of the sour cream and coconut cream in the batter. (I used light sour cream.) My icing turned out a little runny, but I think that also added to the moistness, and it was kind of nice the way it dripped over the sides. This is a fabulous white cake, and I will make it again.

Sep 24, 2003

I simply love this cake!!!!!! I put it in a Bundt pan which I think turned out fabulous, especiall when you ice it and then sprinkle on the coconut. At first, when I took it out of the oven I thought it would not be that good, then when I flipped it onto the plate, and iced it, it was not only pretty, but tastes Delish! I will most certainly make this again and again.

Sep 22, 2003

I made this recipe for Easter to make bunnies cakes for hospital staff. Everyone raved. You need two inch high round pans - makes a lot of batter. I used fluffy cream cheese frosting from a can. Would suggest an apricot or raspberry filling for layers. Yummm! Excellent!!

Sep 24, 2003

This incredibly moist cake was the best coconut cream cake i've ever had. adding coconut cream to the box of cake mix does wonders.

Nov 16, 2004

The BEST MOISTEST cake I have ever tasted! It is so good! Everyone could not get over the moistness of it all! I would like a bit more coconuty taste,maybe add coconut extract to the frosting. Other than that,a perfect coconut cake!!!

Sep 24, 2003

Just made this cake for my Mother's birthday. It's the third time I've made it, yummy yummy can't wait. Thanks for the recipe!


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 196 mg
  • 8%

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

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