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Coconut Cream Cake

Here's how you make Coconut Cream Cake
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  • Servings: 24
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 1 package (18.25 ounce) white cake mix
  • 3 large eggs
  • 1/3 cup oil (vegetable oil)
  • 1 cup water
  • 1 teaspoon coconut extract
  • 1 can (14 ounce) coconut cream (not coconut milk)
  • 1 can (14 ounce) sweetened condensed milk
  • FOR TOPPING
  • 1 1/2 cups heavy whipping cream
  • 4 to 6 tablespoons confectioners' sugar
  • 1 cup flaked coconut
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • 9 x 13 pan

We hope you enjoy this recipe!

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