1/7 Photos of Cream of Coconut Cake
This cake is sooooooo moist and delicious. It can be eaten right away, but is so much better if left in the frig for a day or so. My times are approx.
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- 1Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans.
- 2Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly.
- 3Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans.
- 4Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.
- 5While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish.
- 6Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.
- 7Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.
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Nutritional Facts for Cream of Coconut Cake
Serving Size: 1 (153 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 724.3
- Calories from Fat 423
- Total Fat 47.0 g
- Saturated Fat 31.7 g
- Cholesterol 57.7 mg
- Sodium 347.7 mg
- Total Carbohydrate 73.5 g
- Dietary Fiber 5.1 g
- Sugars 53.4 g
- Protein 6.5 g