Recipe by Julia
"A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble."
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1 (16 ounce) package
white cake mix
1 (14 ounce) can
cream of coconut
1 (14 ounce) can
sweetened condensed milk
1 (16 ounce) container
frozen whipped topping, thawed
1 (10 ounce) package
I've made this cake a few times and found other similar recipes. I loved it as is, but I've found it a bit better with the following changes: I use a butter-recipe yellow cake mix and add a teaspoon of coconut extract to the dough. After baking, I used ONLY the cream of coconut (not the sweetened condensed milk), then topped with whipped topping and coconut. I served this for Father's Day this year and my family could not believe how good it was. I think the cake texture is better without the condensed milk.
I substituted coconut milk for cream of coconut because I couldn't find the cream at the grocery store and I made my own whipped cream. That said, while my friends thought the cake was good (not great) I could taste the sweetened condensed milk in the background and it just felt too artificial for my preference. I'll try another recipe.
This turned out wonderfully, both as a pan/sheet cake and as a layer cake. I'm in agreement with what seems to be a growing consensus here that the sweetened condensed milk is best omitted, and I also used a butter recipe yellow cake mix and made my own whipped cream. I tried it as written first, and while tasty and fantastic in its ease of preparation and foundation for other versions, in my opinion, the cool whip really imparts that "instant" or packaged taste and detracts from what otherwise tastes like it is made from scratch and must have been a lot of work (not!). I added 1 tsp. of coconut extract to the cake batter. For the whipped cream I added powdered sugar and vanilla to taste while whipping -- not too sweet with all the sweetened coconut. I used a skewer to make the holes, and made lots of them, being careful not to go all the way to the bottom of the pan, resulting in a very moist cake but not at all soggy on the bottom. I took some time to work the coconut creme into the holes, spreading thoroughly and using the skewer again to insert into the holes and help the creme to go in. I used room temperature Coco Lopez coconut creme, and poured it on while the cake was still hot, after resting 5-10 minutes on a rack. I covered with foil and refrigerated overnight, and made the topping the next day. The result is phenomenal and a huge hit with everyone who tries it. As others have said, even those lukewarm on coconut rave about it. In a word: Score!
I make this cake all the time. It is not necessary to allow the cake to cool before pouring the cream of coconut/condensed milk mixture onto the cake. I tend to make the cake in the evening and stick it in the fridge. In the morning, I just mix up the whipped topping and coconut (and I add 1/2 cup chopped pecans) and spread it on in the morning. I, too, am now expected to bring his cake to work whenever we have a carry in. You won't be disappointed! One last thing -- DON'T use a cake mix with pudding in it or you'll end up with coconut glop.
I have been searching for a moist coconut cake for a long time, and I think this is it! Some I have tried are much more involved and don't turn out half as tasty as this..the cream of coconut is located in the drink mixer isle of the grocery store, coco lopez is the one I have had the best luck with. Chilling this cake well is key to the success of the recipe..
I found coconut cream at an Asian Grocery store.
There is a difference between coconut cream and cream of coconut. Coconut cream is like coconut milk but contains alot less water and is also unsweetened. Cream of coconut is basically coconut cream that has been processed and sweetened for use in desserts and drinks. If you use coconut cream for this recipe then you will need to use sweetened condensed milk.
This is a perfect coconut cake recipe - easy & incredibly tasty. The only basic changes I made were to use a fork instead of a straw to poke the holes, pour the cream/cond milk mixture while the cake is still hot and I made fresh whipped cream. I didn't have to use all 10 oz of the flaked coconut either. The key to this cake is to refrigerate it overnight so the cake has a chance to set and the milk mixture really soaks in. Thanks for a great recipe.
This is a really yummy cake. I did use half of the whipped cream called for and about 3 ounces less of the coconut. The next time I make it, I will probably use about 2/3 of the cream of coconut and milk mixture because it was almost a bit too much. I think you could reserve the remaining 1/3 cup of it for drizzling for a nice presentation. Overall though, this was a really good, quick and easy dessert to make that was eaten FAST.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Coconut Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 254
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