Coconut Cream Cake

This delicious coconut cream cake is moistened with a creamy coconut sauce, chilled, then topped with sweetened whipped cream and flaked coconut.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 288 Calories

Ingredients

• 1 tablespoon white sugar
• 3 eggs
• 1 cup flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 cup water
• 1 cup heavy whipping cream
• 1 (14 ounce) can sweetened cream of coconut
• 1 (15.25 ounce) package white cake mix
• 0.33333334326744 cup vegetable oil
• 0.5 teaspoon coconut extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Step 2

Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Step 3

Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.

Step 4

Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.

Step 5

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.