Monday, May 13, 2013

Coconut Cream Cake!


 
 
 
This is a really easy coconut cake to make, but the results are delicious.  It's the perfect coconut cake to make when you are short on time or just don't feel up to a stacked cake or making that icing that takes a little more time and effort to get just right.  This is just about a fail proof cake.  If you can read directions and turn on an oven, you can do this.  It's simple, but your guests or family will still think you are a culinary wonder!   If you are wanting something more elaborate, there is always
Mama's Southern Coconut Cake!
 
Here is what you need for this creamy, yummy coconut cake:
 
1 white cake mix (and the ingredients called for on the box)
1 (15 oz.) can of cream of coconut
1  (14 oz.) can of sweetened condensed milk (like Eagle Brand)
1 tsp. vanilla
1 tsp. almond flavoring (optional)
1 (16 oz.) frozen whipped topping
2 cups sweetened flaked coconut
maraschino cherries for garnish (optional)
 
 
Bake cake as directed in a 9"x13" pan.  Mix the cream of coconut, sweetened condensed milk and the flavorings.  
 
 
 Poke holes evenly over the cake as soon as it comes our of the oven.   I just use a meat fork for this.   You don't have to over do it, just randomly over the whole cake. 
 
Pour the creamy coconut mixture over the cake.  Let the cake cool completely, then frost with the frozen whipped topping.  Sprinkle the top with the coconut. 
 
Garnish with maraschino cherries if you want to dress it up a bit.  Keep refrigerated.  This cake is best when it sits in the fridge for a few hours before serving to let the cake soak up all of the creamy, yummy goodness! 
 
 
 



14 comments:

  1. By "cream of coconut", do you mean coconut milk, or the stuff that's used for pina coladas?

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    1. Cream of coconut is not coconut milk. It is in a can and is usually with the mixed drink products. Yes, it is used for pina coladas.

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    2. Good to know where to locate Cream of Coconut,since I do not partake in mixed drinks,I would never have thought to look in that area!

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    3. I make this but I don't use the condense milk and cool whip for topping. I never have any left

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  2. What is cream of coconut?

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    1. This comment has been removed by the author.

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    2. Cream of coconut can usually be found on the aisle with the mixed drink mixes and such. It's what is used for pina coladas, there is no alcohol in it.

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  3. While the recipe calls for white cake,It looks like you used yellow cake mix! Does it matter?

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    1. I used a white cake mix. The color is from the the coconut cream and condensed milk that it is soaked in. You could use a yellow cake mix though.

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    2. This was my Mother's favorite cake. I always used yellow cake mix. I just like the flavor better!

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  4. I make a variation of this called Pina Colada cake. It is a yellow cake mix(Pillsbury pudding in the mix)
    the eagle brand milk( sweetened condensed), Coco Lopez Pina Colada mix- It's usually a orange/ brown and yellow can if I remember correctly( no alcohol- found where the drink mixers are for mixed drinks at the store) a can of crushed pineapple drained, the tub of coolwhip and sprinkle with the coconut and refrigerate. All other directions are the same. Poke holes in cooled cake9 a handle of a wooden spoon works really well) the pour over the Eagle brand milk then, pineapple, coolwhip and coconut.

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  5. I use Coco Lopez cream of coconut, found (in my area of the South) in the baking goods aisle

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  6. You can also cook 1 6 oz. package of frozen coconut with 2 cups of sugar and one cup of milk. Pour over cake while both are still warm. Let cool and frost with Cool Whip and another package of frozen coconut thawed.

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  7. This is the best coconut cake ever!

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