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!
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!Sponsors for #EasterDessertsWeek sent Dixie Crystals Sugar, the coolest Anolon Square Springform Pan + a gorgeous Anolon Square Baker, tools from Microplane, Adam’s Best Vanilla and Lemon Extracts and the most gorgeous apples from Rainier Fruit.
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Cakes & Cupcakes:
- Parsnip Cupcakes from The Spiffy Cookie
- Almond Peach Cake from The Food Hunter’s Guide to Cuisine
- Pastel Zebra Layer Cake from Nik Snacks
- Cadbury Caramel Cream Egg Creme Bruelee from Sweet ReciPEAs
- The Best Egg Custard Tarts from Comfortably Domestic
- Creamy Blueberry Pie from Delightful E Made
- Strawberry Donuts from A Blender Mom
- Carrot Cake Donuts from Eat Move Make
No Baked Desserts:
- Peanut Butter Pinwheels from The Domestic Kitchen
- Malted Robins Egg Cheesecake Dip from Life’s Ambrosia
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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!
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. Cool completely. 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: 330 Total Fat: 13g Saturated Fat: 9g Cholesterol: 17mg Sodium: 336mg Fiber: 2g Sugar: 31g Protein: 4g
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.
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
GIVEAWAY HAS ENDED
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.