Recipe by Cadillacgirl
My cousin just made this for Easter and scribbled it on a scrap piece of paper for me. It is so super moist and super coconut-y! The cook time doesn't include the cake sitting overnight.
Top Review by Muffin Goddess
Love this cake! I also toasted the coconut for the top, and I stabilized my whipped cream with a big spoonful of marshmallow creme. I had just happened to have a bit of maraschino cherry flavored Malibu left over from another recipe, so I poured a little bit over the top if my chunk (too big to be called a "slice", lol). I highly recommend this if you happen to have some rum-soaked cherry soaking liquid left over as I did -- it's perfect with this cake! This was a lovely sweet ending to dinner last night, thanks for posting! Made for PAC Spring 2014
- 1 (18 1/4 ounce) package white cake mix
- 3 eggs
- 1⁄3 cup vegetable oil
- 1 cup water
- 1⁄2 teaspoon coconut extract
- 1 (14 ounce) can coconut cream
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1 cup flaked coconut
Directions See How It's Made
- Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
- In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
- In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
- Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).