CREME OF COCONUT CAKE
There’s something truly magical about a Coconut Cream Cake that coconut lovers simply can’t resist. Imagine a fluffy white sheet cake with pockets of luscious coconut cream that soak into the cake, creating a moist and flavorful delight. Topped with a cloud of whipped cream and sprinkled with both fresh and sweetened flaked coconut, this cake is as close to heavenly as you can get. It’s an irresistible treat for anyone who adores the tropical taste of coconut.
Why You’ll Love This Recipe
This Coconut Cream Cake is perfect for making in advance, allowing the flavors to meld and intensify over time. The longer it sits, the better it tastes, making it an ideal dessert for entertaining or holiday gatherings. This cake has a special place in my heart, ever since my mom made it for a church dinner years ago. One bite was all it took to convert me into a coconut enthusiast. It’s a staple in my Southern kitchen and a favorite among family and friends.
Kitchen Equipment You’ll Need
- 13x9x2-inch baking pan
- Mixing bowls
- Electric mixer (optional)
- Fork
- Spatula
- Refrigerator
Ingredients
- 1 box yellow butter cake mix
- 1 14 oz can creme of coconut
- 1 14 oz can Eagle Brand milk
- 8 oz Cool Whip
- 1 pkg. frozen coconut (thawed)
Step-by-Step Instructions
- Prepare the yellow butter cake mix according to the package instructions and bake it in a 13x9x2-inch pan.
- Once the cake is baked and still hot, use a fork to pierce holes all over the surface.
- In a mixing bowl, combine the can of creme of coconut and the can of Eagle Brand milk. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
- Cover the cake and refrigerate until it is completely cool.
- Once the cake is cool, spread 8 ounces of Cool Whip over the top. Then, sprinkle the thawed frozen coconut evenly over the whipped topping.
- Store the cake in the refrigerator until ready to serve. Enjoy its delicious, creamy goodness!
Tips for Success
- Ensure the cake is still warm when pouring the coconut cream mixture over it so that it absorbs fully.
- Refrigerate the cake for at least a few hours, or overnight, to enhance the flavors.
- For extra flavor, toast some of the coconut flakes before adding them on top.
Additional Tips and Variations
- Try adding a layer of fresh fruit, such as sliced strawberries or mangoes, between the cake and the whipped topping for a fruity twist.
- For a richer flavor, use homemade whipped cream instead of Cool Whip.
Nutritional Highlights (Per Serving)
While exact values may vary, each serving of this Coconut Cream Cake is a delightful treat with a balance of sweetness and creaminess. Enjoy in moderation!
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. In fact, it tastes even better the next day!
How should I store leftovers?
Keep any leftovers covered and refrigerated for up to 3-4 days.
Can I use fresh coconut instead of frozen?
Absolutely! Fresh coconut can provide an even more intense coconut flavor.
Conclusion
If you’re a fan of coconut, this Coconut Cream Cake is a must-try. Its simplicity and delicious taste make it an easy favorite for any occasion. I invite you to whip up this cake and share your experiences in the comments below. Enjoy the delightful taste of coconut bliss!
