STREAMING NOW: Tia Mowry At Home
Community Pick

Coconut-Condensed Milk Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A very quick, easy and delicious cake to make that comes from a friend, Mrs. Betty McCall.”
READY IN:
30mins
SERVES:
12-14
YIELD:
1 oblong cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package white cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1 14 cups water (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 (14 ounce) can condensed milk
  • 1 cup cream of coconut
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 cup flaked coconut
  • 12-34 cup chopped pecans

Directions

  1. Mix white cake and bake in 9" x 13" pan according to directions.
  2. When done, punch holes all over cake with wooden dowel.
  3. Pour condensed milk and coconut cream over cake while still warm.
  4. Allow to cool a little and spread with Cool Whip topping.
  5. Sprinkle with coconut and pecans.
  6. Ready to serve.
  7. Refrigerate uneaten portion.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: