Total Time
Prep 10 mins
Cook 35 mins

Adopted recipe! Oh, this is GOOD

Ingredients Nutrition

  • 1 (18 1/4 ounce) box white cake mix or 1 (18 1/4 ounce) box yellow cake mix
  • 2 eggs
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (15 ounce) can cream of coconut
  • 1 (13 ounce) can condensed milk, sweetened
  • 1 (8 ounce) container prepared topping, whipped
  • 1 12 cups coconut flakes


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9x13-inch pan.
  3. Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
  4. Bake as directed.
  5. While cake is baking, combine cream of coconut and sweetened condensed milk.
  6. When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). Pour the cream of coconut/condensed milk mixture over top and into all the holes.
  7. Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
  8. Serve thoroughly cooled.


Most Helpful

I'm giving it 4 stars because its a version of a cake my Mom has made for ages. Fabo cake, disapears in an instant. Its sweet, but not too sweet, and is great at a picnic or BBQ. Mom's version uses yellow cake instead of white, and adds crushed pinapple to the mix. I can't be sure on the particulars, but if you email me I'll send them.

Ginavive May 27, 2002

At work, we had a" Best Dessert" contest and I saw this recipe and decided to try it. There were at least.30 entries and I WON!!!!..hands down!!! Thank you so much BEST!!

Mary Jane J. June 29, 2015

One word... DELICIOUS! I added a small can of crushed before topping with Cool Whip.

Sheri Sheering March 31, 2013

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