Description
A delicious coconut cream cake that combines the flavors of coconut and whipped cream.
Ingredients
Scale
- 1 box white cake mix (plus the ingredients to make the cake, substitute water for buttermilk)
- 2 teaspoons coconut extract
- 1 can (15 ounces) coconut cream
- 1 container (8 ounces) cool whip
- 1 bag (8 ounces) sweetened shredded coconut (toasted)
Instructions
- Mix the cake mix according to the directions on the back of the box, replacing the water with an equal amount of buttermilk.
- Add coconut extract and bake according to the box directions.
- Remove the cake from the oven and while still warm, poke holes throughout the cake using the end of a wooden spoon.
- Mix coconut cream with a spoon and pour over the top of the cake. Let the cake cool completely.
- Once cooled, spread the entire container of cool whip over the top of the cake.
- Spread toasted coconut over the top of the cool whip.
- Store in the refrigerator.
Notes
- This cake is best served chilled.
- For extra coconut flavor, you can add more shredded coconut on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg