Creamy Coconut Cake

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This is the very best Coconut Cake Recipe EVER! It’s moist, fluffy, and soft, with the perfect amount of coconut flavor all topped with creamy coconut buttercream frosting!

Today’s recipe is a MEGA CLASSIC! It’s a cake recipe that I LOVE making, but have to get out of the house instantly, or I will eat the entire thing. AND it’s not exactly health food.

This Coconut Cake is what cake dreams are made of. It’s rustic and casual looking, but it’s special enough to serve on holidays, birthdays, or to guests. This, along with my Hummingbird Cake are my go-to cake recipes I make when I want to impress.

prep: 20 mins cook: 35 mins additional: 1 hr 30 mins total: 2 hrs 25 mins Servings: 12 Yield: 12 servings

Ingredients
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
Directions
Step 1 Prepare cake according to package directions. Bake in a 9×13 inch pan. Cool completely.
Step 2 In a small bowl combine cream of coconut and condensed milk.
Step 3 Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
Step 4 Serve chilled.
Nutrition Facts
Per Serving: 606 calories; protein 5.8g; carbohydrates 85g; fat 28.2g; cholesterol 11.1mg; sodium 377mg.

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