This is the best Coconut Cream Cake that I have ever tasted! It is super moist and incredibly delicious. Perfect for birthdays, holidays and potlucks. We just can’t get enough of this easy dessert!
This amazing Coconut Cream Cake recipe has been hanging around in my recipe box for at least 20 years. It came from a neighbor and it’s one of those recipes that you will make again and again.
Coconut Cream Cake
I just love refrigerated cakes, the only problem is waiting on the cake to chill. I am so impatient when it comes to desserts or maybe when it comes to everything. This Coconut Cream Cake is totally worth the wait! You might also enjoy this Easy Carrot Cake, it’s so simple to make and is perfect for any occasion.
Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
Coconut desserts are perfect for spring and the Easter holiday so I knew this Coconut Cream Cake would be perfect for #EasterSweetsWeek. If you are still deciding what to make this weekend, this cake is super easy and always a crowd favorite.
I was sent samples by some of the sponsor companies but as always opinions are my own.
Ingredients for Coconut Cream Cake:
- Yellow or white cake mix
- Dixie Crystals Sugar
- Sweetened Flake Coconut
- Adam’s Best Vanilla Extract
- Cool Whip
- Toasted Sliced Almonds
I was talking to my mom on the phone the other day and she was telling me she was looking for a coconut cake recipe. I knew immediately what she was looking for because I had just been looking at that exact recipe in my recipe box a few days earlier.
It’s kind of crazy how many things me and my mom do without even talking about it. We are so much alike. I would say at least half of our conversations are about food, she loves to cook as much as I do.
I sent her the recipe and I just had to pick up some cool whip so I could make it too. I think I was chanting “cool whip, cool whip, cool whip” so I wouldn’t forget it when I got to the store. List or not, I still forget half the things I went for.
How To Make Coconut Cream Cake:
- Bake cake according to package directions.
- Poke holes all over cake.
- Heat milk, sugar and coconut together, then add vanilla.
- Pour over cake and cool.
- Top with cool whip, toasted coconut and almonds. Chill.
Don’t you just love poke cakes? They have so much flavor and I can’t get enough of them. My Lemon Pineapple Poke Cake is also crazy good and perfect for spring and summer and this Hummingbird Cake from Spicy Southern Kitchen is out of this world amazing.
The coconut cream that you pour over the top takes the cake to an amazing level of deliciousness. I love the extra vanilla flavor that I added into this mixture.
The sweet milk mixture goes all down into the cake and the coconut is spread out evenly. Since this was a glass baking pan, I let it cool completely before topping with cool whip, toasted coconut and almonds and then refrigerating.
You want to chill this cake for a minimum of six hours but over night is ideal. You know, so you can eat it for breakfast. You know I did!
Just think of how delicious it is going to be when it is blazing hot this summer! Another one of my favorites for summer get togethers is this Texas Sheet Cake! Perfect for feeding a crowd!
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you.
With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection!
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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 1 yellow cake mix, baked according to package directions
- 1 1/2 cups milk
- 1/2 cup sugar
- 2 cups sweetened flak coconut, divided use
- 1 teaspoon vanilla extract
- 8 oz whipped topping
- 1/2 cup toasted, sliced almonds *optional
When cake comes out of the oven, cool 15 minutes.
Poke holes in cake at 1/2 inch intervals.
Mix milk, sugar and 1 cup coconut in a medium saucepan and bring to a boil. Reduce heat to low and simmer 1 minute. Stir in vanilla extract.
Spoon over warm cake, spreading coconut evenly.
Toast remaining cup of coconut.
Spread whipped topping over cake evenly. Top with toasted coconut and toasted almonds.
Refrigerate 6 hours or over night.
Amount Per Serving: Calories: 330Total Fat: 13gSaturated Fat: 9gCholesterol: 17mgSodium: 336mgFiber: 2gSugar: 31gProtein: 4g