Toasted Coconut Refrigerator Cake Recipes

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COCONUT REFRIGERATOR CAKE



Coconut Refrigerator Cake image

Make and share this Coconut Refrigerator Cake recipe from Food.com.

Provided by ngdarlen

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix
3 egg whites (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 (14 ounce) can Eagle Brand Condensed Milk
1 (8 1/2 ounce) can Coco Lopez (cream of coconut)
coconut
1 (9 ounce) carton Cool Whip

Steps:

  • bake cake according to directions in 9/13 pan.
  • poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
  • frost with cool whip and top with coconut.
  • must be kept in refrigerator.
  • might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

REFRIGERATOR COCONUT CAKE



Refrigerator Coconut Cake image

Make and share this Refrigerator Coconut Cake recipe from Food.com.

Provided by PaulaG

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 1/2 cups sugar (Can use 1/2 sugar and 1/2 Splenda to reduce the carbs.)
1 cup milk (Low-fat is fine.)
1 teaspoon coconut flavoring
1 (8 ounce) container Cool Whip
coconut, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
  • Prepare the cake mix using the water, oil and eggs as directed on package directions.
  • Bake in preheated oven for 25 to 35 minutes or as directed on package.
  • Test cake by inserting cake tester off center, when it comes out clean cake is done.
  • Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
  • With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
  • Cover and refrigerate until serving time.
  • At serving time spread with cool whip and sprinkle with lightly toasted coconut.

Nutrition Facts : Calories 428, Fat 17.8, SaturatedFat 6.5, Cholesterol 56.6, Sodium 315.9, Carbohydrate 64.1, Fiber 0.5, Sugar 48.1, Protein 4.4

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