Great cake. Very moist and yummy. We followed directions as listed but didn’t use all the sauce, seemed like it would be too much. Will make this again.
This turned out pretty good–not quite worth all the raving, though, I think. We topped ours with green-colored coconut, marshmallow peeps and jelly beans for Easter, so if nothing else, it looked cute!
First time I have ever made this cake. I made it just the way it was written. cake was very wet. Even tho there were no leftovers, I will make one change next time. (yes will make again) Less cream of cocnut mixture, about a third less. It was so rich, could only eat half of a slice. I could hear everyone moaning how good it tasted. (Almost) everyone said it was a little too wet. I made whipped cream and rum frosting. If it weren’t for the wet texture, would have rated it 5 stars.
This cake is definitle moist. I think next time I would also make it with milk instead of water. And maybe cut back some on the coconut milk/sw cond milk combo. My cake turned out more like a trifle than a cake although the flavor was really good. I tinted the coconut pastel colors for Easter so it was really pretty.
This cake was just amazing! I would highly recommend it for all coconut lovers. It was even better the next day (what little was left of it, that is). I will definitely make this again and again.
Totally incredible, don’t change a thing. I made this for my son’s high school graduation party, and our friends and family raved about it. My favorite cake recipe now.
Ingredients:
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9×13 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.
source :allrecipes.com
