Coconut Refrigerator Cake

READY IN: 40mins
Recipe by ngdarlen

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

Top Review by riffraff

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.

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


  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.

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