Coconut Refrigerator Cake

"very delicious!!!!!!!!!!"
 
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photo by MelinOhio photo by MelinOhio
photo by MelinOhio
Ready In:
40mins
Ingredients:
8
Serves:
12
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ingredients

  • 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 Eagle Brand Condensed Milk
  • 1 (8 1/2 ounce) can Coco Lopez (cream of coconut)
  • coconut
  • 1 (9 ounce) carton Cool Whip
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directions

  • bake cake according to directions in 9/13 pan.
  • poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
  • frost with cool whip and top with coconut.
  • must be kept in refrigerator.
  • might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

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Reviews

  1. I have made several chef's versions of this unbelievable cake. Always a hit always perfect. It is still moist a week later if kept in the fridge. I used fat free sweeten condensed milk and fat free cool whip.
     
  2. This was really good. Made a single recipe for a group of 14 people and there was none left! I couldn't find CoCo Lopez at my store so I used a mix of sweetened condensed milk and coconut milk, going heavy on the coconut milk (about 3/4 milk to 1 can coconut). After frosting with CoolWhip, I added sweetened flaked coconut and toasted pecans. Was a mess to get out of the pan, but no one cared! Thanks for posting!
     
  3. This cake was very good! Everyone loved it! Next time I will make with two cake mixes as suggested so it will not be so messy! The flavor was full of coconut and delicious! Thanks for posting!
     
  4. I have been wanting to make a homemade coconut cake and this recipe was delicious. I made it for my company Christmas party and everyone loved it. I think I will make another one for my family get together also! Yummy!
     
  5. Yummy! It is pretty light. I must say I had to use coconut extract because both of my coconut milks were expired, and still it came out fine. Not too sweet, just the right amount of sweet and nice texture. Thanks for posting!
     
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Tweaks

  1. This was a wonderful light coconut cake. So easy and good! I used fresh whipped cream instead of Cool Whip and my family gobbled this up. In fact, my BIL said that "This cake would be so easy to just inhale, yeah, we should call it Inhale Coconut Cake." :-)
     

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