Coconut Cream Cake
Created by BettyB on November 18, 2015
- Servings: 24
- Prep Time: 15m
- Cook Time: 25m
- Recipe #21799
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.
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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.
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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.
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FOR THE TOPPING
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Step 4: In a large bowl, whisk cream until soft peaks form. Add confectioners' sugar and continue whipping until stiff. Spread over cooled cake.
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Step 5: Sprinkle top with flaked coconut.
Nutritional Facts
- 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