Coconut Cake

This cake is, dare I say it, heavenly!  It is like eating white puffy clouds of delicious goodness.  I actually do not like coconut cake.  I would not order it in a restaurant or pick it out at a potluck to eat.  However, this cake is no ordinary coconut cake, and I would eat half of the pan if calories didn’t count. 

So, without further ado, here is the recipe.

Coconut Cake


1 box white cake mix (plus ingredients called for on the cake box)
1 14 oz can sweetened condensed milk
1 can cream of coconut
1 8 oz container whipped topping
1 to 2 packages frozen coconut
Prepare white cake according to directions on box using egg whites to keep your cake pure white and a 13 x 9 inch baking pan.  When cake is done, poke holes in the cake using the handle end of a wooden spoon.  Spoon sweetened condensed milk and cream of coconut into the holes alternating between the two until the cake reaches saturation point and can no longer absorb any more liquid.  It is possible you will have leftover milk and/or cream of coconut.  Cool cake completely.  When cool, spread whipped topping evenly over the top of the cake.  Sprinkle frozen coconut over the whipped topping.  
This cake is similar to a Tres Leches Cake.  Feel free to enjoy it the first night you make it, but it will get better over time as the cake has time to marry all of the flavors together.  
  • The cream of coconut makes for a much better cake, but it really is optional.  There have been some times where I was not able to find it or did not have it on hand, and I have just used the sweetened condensed milk.
  • I have also used sweetened coconut found in the baking aisle rather than the frozen coconut.
  •  My mom says that Duncan Hines cake mix is the best, but I have always just bought the cheapest brand.
  • I used coconut milk this time instead of the cream of coconut, and it was good too.  Cream of coconut is better, but good to know that you could substitue this in a pinch.

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