Recipe by Linda Easley
"This recipe is really moist and wonderful in flavor. It's our favorite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
white cake mix
1 (8 ounce) container
1 (8 ounce) can
1 (16 ounce) package
1 (8 ounce) package
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.
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.
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.
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.
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!!
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!!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Cream Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 116
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make this moist coconut cake.
See how to make a moist and creamy coconut cake.
A super-easy dessert made of yummy layers of chocolate cake and ice cream.