Rich, Moist Coconut Cake
July 30, 2010 > 2 Comments
Our family is not terribly fond of coconut, preferring rather to eat chocolate – chocolate anything. However, my in-laws love coconut, so for my mother-in-law’s birthday yesterday I made this dessert. It was my very first attempt at making a coconut cake and it turned out to be delicious! It’s a very rich, moist cake and a bit on the heavy side unlike a lot of coconut cakes that is a white cake mix with the coconut flavor only in the icing. We enjoyed this with a cup of decaf coffee.
- 1 box white cake mix – baked in a 9 x 13 pan according to directions on box
- 1 can cream of coconut – found with the ingredients for mixed drinks
- 1 can sweetened condensed milk
- 1/2 – 1 cup shredded coconut
- 1 carton Cool Whip
While cake is still hot from the oven, poke holes all over with a fork. You want to make plenty of holes and gashes so the liquids can saturate the cake. Don’t worry about what it looks like because you will cover this over with the whipped topping.
Slowly drizzle the can of cream of coconut over the cake, making sure the cream of coconut gets into every nook and cranny.
Do the same with the sweetened condensed milk.
Cool completely in the refrigerator (or to speed things up, in the freezer).
When cooled, sprinkle the top of cake with coconut.
Spread a thick layer of Cool Whip over the top.
Refrigerate for a couple of hours before serving.
Enjoy!
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Design By Joy 2009
July 30th, 2010 @ 7:36 pm
We make the same coconut cake, but we use butter recipe cake mix. It is always a huge hit at church. In fact, our boys have won 1st and 2nd prize in our church’s bake contest with this one!!
It’s nice to “see” you back on here! I’ve been praying for you!
August 4th, 2010 @ 12:55 pm
I’ll have to try the different cake mix! I can see how it would win a baking contest; my father-in-law thought it was quite good too.
Thank you for the prayers!