Dreamy Coconut Cake
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 18 ounces white cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1 (15 ounce) can cream of coconut (Coco Lopez)
- 1 (8 ounce) container Cool Whip
- 1 (6 ounce) can flaked coconut
directions
- Bake cake in a 13x9 pan according to box instructions.
- let cake cool slightly.
- take a wooden mixing spoon and put holes in the cake.
- shake the can of cream of coconut milk well (for 5 minutes).
- slowly pour coconut milk on the cake filling the holes.
- when cake is cool to the touch, frost with cool whip.
- sprinkle with flaked coconut.
- refridgerate.
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Reviews
-
Everyone loved this cake! I do have to say that there is a difference between cream of coconut and coconut milk. I looked over the recipe to make sure I had all the ingredients before I started making it. What I read was coconut milk. Luckily, I was reading the review about using condensed milk instead, and then it hit me that you must mean cream of coconut, which I didn't have. I did have condensed milk so I used that. The cake was very good, but didn't have the coconut flavor that the cream of coconut would have given it. I'll try it again with the cream of coconut.