Are you into coconut cream cake but hate how long it takes to make? Never fear, sister dear. This recipe for coconut cream cake is a simplified version of some of the others and you’re going to love it!
Check out what my pals over at Recipe Lion had to say about this recipe and cream of coconut:
Note when opening the cream of coconut, don’t be alarmed if it looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated.
Mine was stored in the pantry and it looked that way. Just place the can in warm water for about 5 minutes and then give it a good shake and open, mix with sweetened condensed milk.
I used all but about 1/2 cup of the milk mixture, so you will have a bit left. I wanted the cake to be moist versus wet so I did not use all of it.
Before this recipe, I had never had cream of coconut before and I gotta say, it’s delicious! It sure does give this cake a robust coconut flavor.
Ingredients
1 box of Duncan Hines white or French vanilla cake mix (prepared according to the package)
1 (8-ounce) tub of Cool Whip
1 (15-ounce) can cream of coconut
1 (14-ounce) can Eagle Brand sweetened condensed milk
Coconut flakes (optional)
Instructions
Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. After the cake is baked, place on a cooling rack.
Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk on top. Let it all soak in. I pour a little at a time and wait about 5 minutes then pour some more of the milk mixture into the cake.
Cool completely and frost with cool whip. Sprinkle additional toasted coconut all over the top. I toasted some additional coconut to garnish the top of the cake.
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Quick Tip: Serve this yummy cake with your favorite ice cream. MMM!
Thank you to Recipe Lion for this great recipe.
