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Heavenly Coconut Cake

May 8, 2010

My SIL Jileen is an awesome cook.  Some years ago she came across this wonderfully simple coconut cake that the whole family loves (minus her hubby he doesn’t like coconut) and anyone else who eats it.   I have changed it up a bit but it’s still the easiest and best coconut cake for a crowd.   So it’s with great pleasure that I’m sharing this recipe with you:)

Coconut Cake

1 box white cake mix

1 can sweetened condensed milk

1 can real cream of coconut

1 8 oz. tub cool whip

1 pkg. frozen grated coconut(can use the regular not frozen type)

Mix cake mix according to package directions for 9X13 except substitute the liquid with buttermilk.  When cake is done let cool.  After cooled poke holes in top of the cake with knife or fork.  Mix sweetened condensed milk with coconut milk and slowly pour over the top of cake.  Frost with cool whip sprinkle coconut on top. Refrigerate for several hours before serving.

Serves 12.

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From → Cakes, Recipes

10 Comments
  1. Can’t go wrong with condensed milk! I have had this recipe and love it.

  2. Cori permalink

    Where do you find a can of cream of coconut?

    • Look in the Asian food section and you should find it no problem.

    • Jileen permalink

      I’ve also found it in the mixed drink section. Some people use it to make pina coladas. 🙂

  3. Sue permalink

    This sounds like a coconut Tres Leches! I am not a whipped cream person, though. Would this work with a buttercream frosting?

    • I think a 7 minute frosting would be better it would be hard to spread the buttercream on the cake because the surface is covered in the sweetened condensed milk. If you need a recipe for 7 min. frosting let me know, it’s basically cooked sugared whipped at high speed that gives a meringue like quality.

  4. Yummy! This cake is so delicious…I’m glad you posted this recipe! Thanks Suzanne!

  5. .Krista permalink

    YUMMY! How do you stay so thin?!

  6. This is one of the best coconut cakes out there, amazing!

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