Refrigerator Coconut Cake
"This recipe was given to me by my Aunt Liz. It is moist and delicious and so easy to make."
photo by Linky
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
directions
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
- Prepare the cake mix using the water, oil and eggs as directed on package directions.
- Bake in preheated oven for 25 to 35 minutes or as directed on package.
- Test cake by inserting cake tester off center, when it comes out clean cake is done.
- Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
- 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.
- Cover and refrigerate until serving time.
- At serving time spread with cool whip and sprinkle with lightly toasted coconut.
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Reviews
-
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 -
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 -
This had a very nice flavor. I did have a problem with the cake sticking to the bottom of the pan...it 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!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
