Coconut is a delicious ingredient for desserts and savory meals alike. It’s often used in Asian cuisine, and less frequently in Western cuisine. Why don’t we change that? Desserts with coconut tend to be fresh and not overwhelming, though still sweet and tasty. If you want to satisfy your sweet tooth with a dessert that’s not going to feel like a spoonful of sugar, try this!
This cream of coconut cake combines classic cake mix with coconut cream and thawed coconut. Together, the ingredients will create a wonderful cake that will melt in your mouth and leave you wanting more. Oh, did I mention it’s also not hard to make?
How to make Cream of Coconut Cake?
Bake the yellow butter cake mix according to the package directions in a 13 x 9 x 3 baking pan.
When the cake is out of the oven, pierce it with a fork.
Mix cream of coconut and Eagle brand milk together in a bowl.
Pour the resulting mixture over the cake.
Cover the cake and refrigerate it.
Once the cake is cool, top it with some cool whip and frozen coconut.
Store the cake in the fridge.
What’s the difference between cream of coconut and coconut milk?
Coconut milk has the same consistency as cow’s milk, and is commonly used in coffee and sometimes in cooking. Cream of coconut is the same thing as coconut cream, but sweeter. It’s often used in desserts and sweet mixed drinks.
How do you make your cake extra moist?
There are some simple tips you can follow to make sure your cake ends up extra moist. Don’t over mix or over bake it! Following these tips will maintain the moist consistency and make sure you cake feels like a cloud in your mouth.
How long can I store cake in the refrigerator for?
Usually you should store cake in the fridge for no longer than 4 days. If you’re using dairy ingredients and frosting, you must store the cake in the fridge. Dairy ingredients can go bad very quickly in warm temperatures.
- 1 box of yellow butter cake mix.
- 1 can of cream of coconut.
- 1 can of Eagle Brand milk.
- 8 oz of cool whip.
- 1 package of frozen thawed coconut.
In a 13x9x2 pan bake the yellow butter cake mix according to the directions on the package.
Pierce the cake with a fork while it’s still hot.
In a bowl, mix together the cream of coconut and can of Eagle brand milk and pour over the cake.
Refrigerate covered. Once cooled, top with 8 ounces of cool whip and a package of frozen coconut and store in the refrigerator.
Easy, peasy and refreshing! This cool white dessert is very simple and easy to make and it’s perfect for dessert! Just give it a try, you will fall in love!
% Daily Value * protein: 3g 6 % carbohydrates: 43.4g 14 % dietary fiber: 1.2g 5 % sugars: 36.7g fat: 13.8g 21 % saturated fat: 10.3g 52 % cholesterol: 5.6mg 2 % vitamin a iu: 70.7IU 1 % niacin equivalents: 0.9mg 7 % vitamin c: 0.5mg 1 % folate: 23.7mcg 6 % calcium: 90.1mg 9 % iron: 0.5mg 3 % magnesium: 14.5mg 5 % potassium: 139.4mg 4 % sodium: 199.5mg 8 % thiamin: 0.1mg 7 % calories from fat: 123.9