Coconut Cream Cake
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!
Servings: 12
Calories: 330kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 330kcal | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 336mg | Fiber: 2g | Sugar: 31g