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    You are in: Home / Recipes / Refrigerator Coconut Cake Recipe
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    Refrigerator Coconut Cake

    Refrigerator Coconut Cake. Photo by Linky1

    1/2 Photos of Refrigerator Coconut Cake

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    PaulaG's Note:

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

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    Units: US | Metric


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


    • 1 1/2 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



    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
    3. 3
      Prepare the cake mix using the water, oil and eggs as directed on package directions.
    4. 4
      Bake in preheated oven for 25 to 35 minutes or as directed on package.
    5. 5
      Test cake by inserting cake tester off center, when it comes out clean cake is done.
    6. 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. 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. 8
      Cover and refrigerate until serving time.
    9. 9
      At serving time spread with cool whip and sprinkle with lightly toasted coconut.

    Ratings & Reviews:

    • on September 17, 2014


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2008


      I made this for my MIL and she loved it! I made a slight change to the syrup as when I made it the first time it tasted way too sweet. I remade it and used about 1 cup each sugar and half & half plus the coconut flavoring -much better. I topped the cake with half toasted coconut/half not. This created variety and thats always a good thing. This cake is extremely light and moist. Very simple to make also. Thanks Paula, for this wonderful recipe that I can now make for my MIL as coconut cake is one of her favorite things! ~Bird

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2006


      This had a very nice flavor. I did have a problem with the cake sticking to the bottom of the could've just been me but it seemed to be the syrup after it chilled in the fridge. I cut it into squares and as I tried to lift it it would just fall apart. It was just us and the kids though and we just care if it tastes good (lol) Thanks for a very simple to make weekend dessert Paula!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Refrigerator Coconut Cake

    Serving Size: 1 (150 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 427.9
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 6.5 g
    Cholesterol 56.5 mg
    Sodium 315.9 mg
    Total Carbohydrate 64.0 g
    Dietary Fiber 0.4 g
    Sugars 48.1 g
    Protein 4.3 g

    The following items or measurements are not included:

    coconut flavoring

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