Coconut Cream Cake
Coconut Cream Cake is a coconut lovers dream come true. A white sheet cake is baked then holes are poked all over the top allowing coconut cream to soak in for a super moist and delicious cake! Frosted with whipped cream and then topped with toasted coconut.
Servings: 12
Calories: 314kcal
Ingredients
- 1 box white cake mix
- ingredients needed for cake mix (egg whites, oil)
- 15 ounce can cream of coconut
- 8 ounces Cool Whip thawed
- 8 ounce package sweetened flaked coconut
Instructions
- Preheat the oven to 350°F. Coat a 9x13 inch pan with baking spray.
- Prepare and bake white cake mix according to package direction until the top is golden and a toothpick inserted into the center comes back clean.
- Remove cake from oven, and while still hot, poke holes in the top of cake using a fork or wooden skewer. Make sure the entire cake is poked.
- Stir the cream of coconut and spread over the warm cake making sure it's filling up the holes and soaking in.
- Cool completely and then spread with the Cool Whip.
Toasted Coconut
- Place the coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
- Sprinkle the top of the cake with the toasted coconut.
- Serve and enjoy!
Nutrition
Serving: 12g | Calories: 314kcal | Carbohydrates: 60g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 316mg | Potassium: 27mg | Fiber: 2g | Sugar: 42g | Calcium: 94mg | Iron: 1mg