Moist Coconut Cake

"My cousin just made this for Easter and scribbled it on a scrap piece of paper for me. It is so super moist and super coconut-y! The cook time doesn't include the cake sitting overnight."
 
Download
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by JackieOhNo! photo by JackieOhNo!
Ready In:
40mins
Ingredients:
10
Yields:
1 cake
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
  • In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
  • In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
  • Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).

Questions & Replies

  1. Does this cake have to be refrigerated
     
Advertisement

Reviews

  1. Love this cake! I also toasted the coconut for the top, and I stabilized my whipped cream with a big spoonful of marshmallow creme. I had just happened to have a bit of maraschino cherry flavored Malibu left over from another recipe, so I poured a little bit over the top if my chunk (too big to be called a "slice", lol). I highly recommend this if you happen to have some rum-soaked cherry soaking liquid left over as I did -- it's perfect with this cake! This was a lovely sweet ending to dinner last night, thanks for posting! Made for PAC Spring 2014
     
  2. Cadillacgirl, you've done it again! This cake was so delicious, and yet so easy to make! I make one 9x13-inch cake, which worked out wonderfully. I did toast the coconut, which gave it a little crunch, and was a big hit. I definitely will be making this cake again! Made by a Tasty Tester for ZWT9.
     
Advertisement

RECIPE SUBMITTED BY

<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes