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!
Prep Time15 minutes mins
Cook Time25 minutes mins
6 hours hrs
Total Time6 hours hrs 40 minutes mins
Servings: 12
Calories: 330kcal
Author: Milisa
- 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.
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.
Calories: 330kcal | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 336mg | Fiber: 2g | Sugar: 31g