Moist Coconut Cake
"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."
photo by Muffin Goddess
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 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
- 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).
Questions & Replies
-
if you are layering your cake, do you poke and pour while they are in their separate cake pans or after you stack them? how do you keep them from falling apart when stacking them if kept in separate pans? But if you don't keep them in separate pans and go ahead and layer how do you ice in the middle. -
Does this cake have to be refrigerated
Reviews
-
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 -
Cadillacgirl, you've done it again! This cake was so delicious, and yet so easy to make! I make one 9x13-inch cake, which worked out wonderfully. I did toast the coconut, which gave it a little crunch, and was a big hit. I definitely will be making this cake again! Made by a Tasty Tester for ZWT9.
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
