Creamy Coconut Cake

Creamy Coconut Cake

"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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Ingredients

2 h 25 m servings 606 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  2. In a small bowl combine cream of coconut and condensed milk.
  3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  4. Serve chilled.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 216
  1. 254 Ratings

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Most helpful positive review

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 tea...

Most helpful critical review

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 (no...

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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 tea...

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 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 an...

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...

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 un...

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 th...

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...

This was a wonderful cake! Another almost identical recipe recommended putting the sauce over the cake while it was still warm, and that is how I did it. The bottom of the cake ended up almost s...

This cake is so simple and soooo good!! I used the end of a wooden spoon to poke the holes in the cake and only used about 3/4 of the liquid. I didn't use all the coconut the recipe called for ...

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