EASY & QUICK DELICIOUS COCONUT CAKE
This is an easy to make dessert that is just as nice as the layer cake version. The delicate flavor of coconut is wonderful. My family loves it and it's great for bake sales and guests. This can also be converted to cupcakes.
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk.
- 2. Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes.
- 3. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
- 4. Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over the cake. Cool the cake. Spread cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
- 5. Put in refrigerator for a number of hours before serving or overnight.
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
REFRIGERATOR COCONUT CAKE
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
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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