COCONUT CREAM CAKE TO DIE FOR
Excellent cake – very moist. The longer it sits, the more moisture that soaks into the cake, it can become overladen if you wait to long to devour. 🙂
Fantastic! I thought the sauce amount was just right. Poked holes evenly with chopsticks throughout the cake, and if you let it sit in the refrigerator for awhile, it soaks up nicely. My kids could not get enough. Thank you so much Gwen
I am going to give this 4 stars due to the fact it was easy, and had a great coconut flavor. Though the coconut sauce was just too sweet for my taste. I think I will make the cake again and leave the sauce off.
This cake is so moist and so good! I get asked for this recipe every time I make it. For the frosting I use heavy whipping cream whipped up and a small box of vanilla pudding mixed with 1 cup of milk and fold the two together. Yum!!
This cake is awesome.I can’t find coconut cream anywhere,so I used coconut milk,and followed other reviewers advice about letting the cake cool before refrigerating.I iced it with whipping cream,which was good,but I may try a light frosting next time.This was a light delicious cake,not soggy at all.In fact I will be making this for my wedding cake!
This cake is fantastic! I made it for Easter and took the leftovers to work where it was quickly gobbled up. Everyone loved it nad asked for the recipe. They couldn’t believe it was a cake mix. I couldn’t find the coconut cream anywhere so I had to use coconut milk-just make sure to shake the can before opening if you use this because it separates. I was about to throw it out thinking there was something wrong with it until I read the can. Also, I added more coconut extract because I love the flavor.
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it 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 …