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. So Easy and Delicious!
- 1 box white cake mix
- ingredients needed for cake mix (egg whites, oil)
- 15 ounce can cream of coconut
- 1 8 ounce Cool Whip thawed
- 1 8 ounce package sweetened flaked coconut
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.
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!
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