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Coconut Cream Cake

Ingredients:

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1/2 teaspoon coconut extract
  • 1 (14 oz) can coconut cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1 cup flaked coconut 

Preparation:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  • In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  • In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Notes:

  • You can find coconut cream in the alcoholic mixer section of the grocer OR also sometimes in the Ethnic food aisle.
  • pour mixture over cake right away but let sit to room temperature before putting into the fridge.
  • Use your judgment on the mixture. I only used about 2/3rds of the 28 oz total.
  • Try toasting your coconut before putting it on top. It’s nice and crunchy. I think next time I’ll leave it un-toasted and see which one I prefer.
  • This is NOT diabetes friendly so don’t over do it.