Coconut Refrigerator Cake

Total Time
40mins
Prep
10 mins
Cook
30 mins

very delicious!!!!!!!!!!

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

Directions

  1. bake cake according to directions in 9/13 pan.
  2. poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
  3. frost with cool whip and top with coconut.
  4. must be kept in refrigerator.
  5. 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.
Most Helpful

4 5

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.

5 5

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!

4 5

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!