Refrigerator Coconut Cake

READY IN: 50mins
Recipe by PaulaG

This recipe was given to me by my Aunt Liz. It is moist and delicious and so easy to make.

Top Review by Linky

I used chocolate cake because that way it reminded me of a Mounds bar! Enjoyed by my group of ladies. I thought there was too much syrup and even though I cut it down (1 cup sugar, 1 cup 1% milk), but tasted good anyway! made for Culinary Quest 2014

Ingredients Nutrition

  • Cake

  • 1 (18 1/4 ounce) box yellow cake mix
  • 1 14 cups water
  • 13 cup vegetable oil
  • 3 eggs
  • Syrup

  • 1 12 cups sugar (Can use 1/2 sugar and 1/2 Splenda to reduce the carbs.)
  • 1 cup milk (Low-fat is fine.)
  • 1 teaspoon coconut flavoring
  • Topping

  • 1 (8 ounce) container Cool Whip
  • coconut, toasted


  1. Preheat oven to 350 degrees.
  2. Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
  3. Prepare the cake mix using the water, oil and eggs as directed on package directions.
  4. Bake in preheated oven for 25 to 35 minutes or as directed on package.
  5. Test cake by inserting cake tester off center, when it comes out clean cake is done.
  6. Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
  7. With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
  8. Cover and refrigerate until serving time.
  9. At serving time spread with cool whip and sprinkle with lightly toasted coconut.

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