Moist Coconut Cake Using A Box Mix Recipes

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CREAMY COCONUT CAKE



Creamy Coconut Cake image

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

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

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

COOL COCONUT CAKE



Cool Coconut Cake image

Dip slices of moist and fluffy white cake into shredded coconut and coconut milk for a coconut delight.

Provided by Paula Kittelson

Categories     Dessert

Time 5h

Yield 18

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (13.5 to 14 oz) coconut milk (not cream of coconut)
1 bag (8 oz) shredded unsweetened coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray; line with cooking parchment paper. Make cake mix as directed on box, using water, oil and egg whites. Pour batter into pan.
  • Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, at least 1 hour.
  • In medium bowl, mix condensed milk and coconut milk with whisk until well combined; set aside. Place coconut in another medium bowl; set aside.
  • Cut cake into 6 rows by 3 rows or 6 rows by 4 rows. Cut foil into squares large enough to wrap cake pieces.
  • Dip cake pieces, one at a time, in milk mixture for 5 seconds, making sure all sides are covered (you want the cake to absorb as much liquid as possible). Place moistened cake piece in bowl of shredded coconut, turning to coat all sides. Wrap each piece individually in foil. Refrigerate at least 3 hours or up to 24 hours.

Nutrition Facts : ServingSize 1 Serving

FOUR DAY COCONUT CAKE



Four Day Coconut Cake image

Make and share this Four Day Coconut Cake recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box French vanilla cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/2 cups white sugar
6 1/2 cups flaked coconut
2 cups sour cream

Steps:

  • In a large mixer bowl combine the sour cream sugar and coconut.
  • Transfer to a tightly covered container and place in fridge.
  • I use a flat square so that I can divide evenly later.
  • Refrigerate 24 hours.
  • Bake your cake mix according to package directions.
  • Bake in two 9 inch size pans.
  • Cool the cake when done, remove from pans to cooling rack.
  • Then chill layers completely in fridge.
  • Split each layer, so now you have four layers.
  • Divide filling into five parts.
  • Do this by scoring the top evenly with a knife while still in your container.
  • Place each portion of filling between each layer.
  • The fifth portion frost top and sides of cake.
  • Store tightly covered in fridge for 2 to 3 days before serving.
  • Cut and serve.

Nutrition Facts : Calories 624.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 70.6, Sodium 420.4, Carbohydrate 79, Fiber 2.2, Sugar 60.9, Protein 6

SUPER-MOIST COCONUT CAKE



Super-Moist Coconut Cake image

Super-moist, super-easy, super-good! Try this with or without the shredded coconut. For this recipe, I use a bundt cake pan and I don't add any kind of frosting or glaze. You can if you want, but this moist, rich cake doesn't need it.

Provided by Stoblogger

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 6

1 (18 ounce) box yellow cake mix
1 (13 1/2 ounce) can coconut milk
1/2-1 cup shredded coconut
2 eggs
cooking spray
1 -2 teaspoon flour

Steps:

  • Begin by choosing a cake pan recommended on the cake mix box.
  • Preheat oven to 350°.
  • Generously spray the cake pan with cooking spray and sprinkle with flour.
  • Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
  • Mix until moistened, but don't over mix.
  • Pour into greased cake pan of your choice.
  • Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
  • If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).

Nutrition Facts : Calories 502.6, Fat 18.8, SaturatedFat 11.1, Cholesterol 47.8, Sodium 470.8, Carbohydrate 79.6, Fiber 1.1, Sugar 56, Protein 5.2

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