Coconut Cream Cake II Recipe

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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.

—TROUT

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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.

—tucaz

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50 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.

—jenniferblaufrau

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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.

—SALLYLUU

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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!!

—domesticadmin

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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!!!

—julie63

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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.

—JOYLSTARK

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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!

—GAIL SMITH

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Nutrition

Calories
294 kcal
15%

Carbohydrates
42.5 g
14%

Cholesterol
41 mg
14%

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.

Nutritional Information

Coconut Cream Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 294
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 6.4g 32 %
Cholesterol 41mg 14 %
Sodium 196mg 8 %
Potassium 81mg 2 %
Total Carbohydrates 42.5g 14 %
Dietary Fiber 0.5g 2 %
Protein 3g 6 %
Sugars 36g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 8 %
Iron 6 %
Thiamin 6 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 3 %
Folate 14 %

* 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.