Coconut Cream Cake

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 288 Calories

Ingredients

• 1 tablespoon white sugar
• ⅓ cup vegetable oil
• 3 eggs
• 1 cup flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 cup water
• 1 cup heavy whipping cream
• 1 (18.25 ounce) package white cake mix
• ½ teaspoon coconut extract
• 1 (14 ounce) can sweetened cream of coconut

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.