Mom's Refrigerator Coconut Cake (Easy)

“When I brought home my twin boys 24 years ago, my fantastic MIL came to help. Not only did she keep our sanity, she cooked the most wonderful meals and deserts the whole time she was with us. Now days, her memory has failed to the point she can no longer cook. I am going to begin posting some of our favorite recipes that she loved to make. Most of the recipes she collected over the years as an Air Force wife and the others from family and church friends. I miss her cooking so much. This is for you Mom. We love you!”
READY IN:
50mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix
  • 3 eggs (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)
  • 2 cups sugar
  • 1 cup milk
  • 14 ounces coconut
  • 1 medium frozen whipped topping

Directions

  1. Prepare cake mix and bake in 9x13 pan.
  2. Poke holes in cake.
  3. On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
  4. When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
  5. Refrigerate.
  6. It tastes better if it is made 1-2 days ahead of time.

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