Coconut Cream Cake

15m
Prep Time
25m
Cook Time
40m
Ready In


"A recipe I am making again and posting it here because it's so good"

Original is 24 servings
  • FOR TOPPING

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

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