Coconut Cream Cake
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celcius. Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into the 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk, stirring until smooth. When the cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour the milk mixture over the cake, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk the cream until soft peaks form. Add sugar and continue whipping until stiff. Spread the whipped cream over the cooled cake. Sprinkle the top with flaked coconut.
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celcius. Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into the 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. In a medium bowl, combine coconut cream with sweetened condensed milk, stirring until smooth. When the cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour the milk mixture over the cake, allowing it to soak into the cake. Refrigerate for several hours or overnight. In a large bowl, whisk the cream until soft peaks form. Add sugar and continue whipping until stiff. Spread the whipped cream over the cooled cake. Sprinkle the top with flaked coconut.
- Carbohydrate 2.600164375 g
- Cholesterol 7.4625 mg
- Fat 5.09281771122681 g
- Fiber 0.26296873986721 g
- Protein 0.692484375 g
- Saturated Fat 2.18499687521311 g
- Serving Size 1 1 Serving (36g)
- Sodium 25.9434375003339 mg
- Sugar 2.33719563513279 g
- Trans Fat 0.13532510420188 g
- Calories 58 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan.
- Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth.
- When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake.
- Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake.
- Sprinkle top with flaked coconut.
As a housewife, I'm always looking for delicious and easy desserts that my family will love. This coconut cream cake is one of my favorites because it's both simple to make and incredibly flavorful.
The cake itself is moist and fluffy, with a subtle coconut flavor. The coconut cream frosting is rich and creamy, and the flaked coconut on top adds a nice crunch. Best of all, this cake can be made ahead of time, so it's perfect for busy weeknights or special occasions.
Here's a step-by-step guide on how to make this delicious cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the cake mix, eggs, oil, water, and coconut flavoring. Beat for 2 minutes and pour into the prepared pan.
- Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the coconut cream frosting. In a medium bowl, combine the coconut cream and sweetened condensed milk. Stir until smooth.
- Once the cake is done, poke holes all over the top with a fork. Pour the coconut cream frosting over the cake, allowing it to soak into the holes.
- Refrigerate the cake for several hours or overnight, until the frosting has set.
- Before serving, whip the heavy cream with the sugar until stiff peaks form. Spread the whipped cream over the top of the cake and sprinkle with flaked coconut.
Enjoy!
