Coconut Cream Cake
Recipe: #21799
November 18, 2015
Categories: Desserts, Cakes, Coconut, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day July 4th, Labor Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Cake Mix, more
"A recipe I am making again and posting it here because it's so good"
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (87.6 g)
- Calories 232
- Total Fat - 11.6 g
- Saturated Fat - 6.6 g
- Cholesterol - 38.1 mg
- Sodium - 186.7 mg
- Total Carbohydrate - 30 g
- Dietary Fiber - 0.6 g
- Sugars - 20.7 g
- Protein - 2.8 g
- Calcium - 76.5 mg
- Iron - 0.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.
Step 2
In a large bowl, mix cake mix, eggs, oil, water and coconut extract. Beat for 2 minutes and pour into the 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 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.
FOR THE TOPPING
Step 4
In a large bowl, whisk cream until soft peaks form. Add confectioners' sugar and continue whipping until stiff. Spread over cooled cake.
Step 5
Sprinkle top with flaked coconut.
Tips
- 9 x 13 pan