Cream Of Coconut Cake Recipe Cool Whip
CREAM OF COCONUT CAKE
This cake is sooooooo moist and delicious. It can be eaten right away, but is so much better if left in the frig for a day or so. My times are approx.
Provided by Carol V.
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans.
- Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly.
- Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans.
- Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.
- While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish.
- Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.
- Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.
Nutrition Facts : Calories 724.4, Fat 47.1, SaturatedFat 31.8, Cholesterol 57.7, Sodium 347.8, Carbohydrate 73.6, Fiber 5.2, Sugar 53.4, Protein 6.6
CREAM OF COCONUT POKE CAKE
Quick, Easy & Delicious Cake. I have taken it to many potlucks and it is always one of the first to be eaten. My Dad loved this cake. If you can't find a Coconut Cake Mix, you can use Yellow or White cake mix also.
Provided by cajunhippiegirl
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 (or as Directed on Cake Mix).
- Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
- Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
- Pour batter into a 9 x 13 baking pan.
- Bake Cake according to instructions on box, or until it passes the toothpick test.
- Remove cake from oven, and give it just a few minutes to cool a little.
- While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
- Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
- Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
- Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
- Ice with Cool Whip and then put remaining coconut on top.
- If you want you can tint the coconut on top with food coloring for any holiday.
CREAMY COCONUT CAKE
A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.
Provided by Julia
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 2h25m
Yield 12
Number Of Ingredients 5
Steps:
- Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
- In a small bowl combine cream of coconut and condensed milk.
- Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
- Serve chilled.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 85 g, Cholesterol 11.1 mg, Fat 28.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 21.7 g, Sodium 377 mg, Sugar 72.1 g
COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
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