Extra Moist Coconut Cake

READY IN: 50mins
Recipe by Chef mariajane

I love anything with coconut,so to say that I love this cake is not an exaggeration - it is very delicious!!

Top Review by dmac085

This turned out really nice even though I used a yellow butter mix! I'm a coconut fiend too so to bump up the coconut I skipped the evaporated milk and used a can of Coco Lopez sweetened coconut milk that you find with the stuff for mixed drinks like Pina Coladas. Do not use the UN-sweetened coconut milk found in the Ethnic/Indian food--not going to do the same thing:) Made fresh sweetened whipped cream cut with the Cool Whip since I didn't have enough CW and had some cream to use up. Simple awesome recipe!

Ingredients Nutrition

  • 1 (18 1/2 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 teaspoon coconut flavoring
  • 1 cup sugar
  • 1 (8 ounce) container whipped topping
  • 1 14 cups coconut
  • 1 cup evaporated milk


  1. Prepare cake according to package directions and bake in 9x13x2 inch baking pan.
  2. Cool 20 minutes and remove from pan and onto a large platter or jelly roll pan.
  3. With toothpick, make holes in cake at 1-inch intervals.
  4. Heat evaporated milk, sugar and flavoring and pour over cake.
  5. Cover with plastic wrap and place in refrigerator overnight so that cake weill completely absorb milk sugar mixture.
  6. The next day spread whipped topping over top and sides of cake.
  7. Sprinkle on coconut.
  8. Refrigerate until ready to serve.
  9. May be served as is or topped with fresh strawberries or peaches.

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