Cowgirly's Coconut Cake

“A favorite every time I make it- great to sell as whole cakes at bake sales, sells out every time!”
12 pieces

Ingredients Nutrition

  • 1 (18 ounce) box white cake mix
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (14 ounce) can sweetened condensed milk
  • 13 12 ounces coconut milk
  • 2 cups flaked coconut (reserve and toast 1/2 cup)
  • 12 ounces Cool Whip, 12 oz


  1. Bake cake according to package directions in a 13X9 pan.
  2. While cake is cooling, take a fork and poke holes in it.
  3. In a nonstick saucepan, mix the sweetened condensed milk and the coconut milk.
  4. Heat until it begins to boil.
  5. Drizzle it over the baked cake.
  6. Sprinkle the 1-1/2 cups of flaked coconut and nuts on top of the cake.
  7. When the cake has cooled completely, frost with the whipped topping and sprinkle with the remaining 1/2 cup coconut. (I like to toast the coconut for the top in the oven first before sprinkling it. If you don’t toast it, you can color it though which works well for themed cakes (fuzzy bunnies and such -- ).
  8. This recipe supposedly serves 12, but who eats slices that small?!

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