Recipe by Corinne
"A wonderfully moist coconut cake."
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
cream of coconut
1 (8 ounce) container
I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so much in the cake but the frosting. For the cake, I separated the eggs. I added the egg yolks with the cake mix, but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting, I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight), I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe!
This cake fell into a million pieces when I tried to layer it. For all of the effort it took, and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I didn't even get to sample the whole thing all put togewther because the cake never made it that far. Very dissapointed.
My first Coconut Cake. I felt like I was cheating with the cake mix, but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I used "Whipped Cream Cheese Frosting" Submitted by Tom on this website (LOVE this icing for many, many cakes) and I added the remaining cream of coconut to it. De-Lish!
Oh, by the way, cream of coconut is found in the mixed drink section of the grocery store. :o)
You should try this cake, you won't be disappointed!
People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting, and coconut milk instead of regular. Also, added coconut extract to cake and frosting. SO good!
This cake was absolutely divine with these changes:
4 egg whites, beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time.
What a delicious cake! I made it for Easter and it was a hit. I just made some minor modifications--I reduced the sugar in the frosting by a cup, used almond extract instead of the vanilla and put alot more coconut on top too. I also added a little coconut to the batter too. The cream of coconut and sour cream made the cake so moist and flavorful. This recipe is a keeper!
I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of coconut extract to the cake batter & one capful to the frosting. Had a noticeable but subtle coconutty flavor. Thsi was better than Paula Deen's coconut cake that I made last Easter...thanks! I was in a time crunch so I garnished very simply w/ a couple of jelly beans.
I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made, and I've made a lot! This cake only got better after being in the refrigerator...(a great lunchbox treat).
Two things to be aware of:
The batter proved a bit too much volume for the pans, so a little bit spilled over. I cooled the layers and trimmed the lip that the spilling caused.
After frosting, cake "settles" a teeny bit. Probably because of the oil, coconut cream, and sour cream.
Since it was for my daughter, I left the top bare for a Barbie "frosting transfer", put the coconut on the sides, and added some Barbie pink and white heart sprinkles. It was beautiful.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Coconut Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 114
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A super-easy dessert made of yummy layers of chocolate cake and ice cream.
See how to make a moist and creamy coconut cake.
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!