Coconut Cream Cake Recipe

Excellent cake – very moist. The longer it sits, the more moisture that soaks into the cake, it can become overladen if you wait to long to devour. 🙂

Fantastic! I thought the sauce amount was just right. Poked holes evenly with chopsticks throughout the cake, and if you let it sit in the refrigerator for awhile, it soaks up nicely. My kids could not get enough. Thank you so much Gwen

I am going to give this 4 stars due to the fact it was easy, and had a great coconut flavor. Though the coconut sauce was just too sweet for my taste. I think I will make the cake again and leave the sauce off.

This cake is so moist and so good! I get asked for this recipe every time I make it. For the frosting I use heavy whipping cream whipped up and a small box of vanilla pudding mixed with 1 cup of milk and fold the two together. Yum!!

This cake is awesome.I can’t find coconut cream anywhere,so I used coconut milk,and followed other reviewers advice about letting the cake cool before refrigerating.I iced it with whipping cream,which was good,but I may try a light frosting next time.This was a light delicious cake,not soggy at all.In fact I will be making this for my wedding cake!

This cake is fantastic! I made it for Easter and took the leftovers to work where it was quickly gobbled up. Everyone loved it nad asked for the recipe. They couldn’t believe it was a cake mix. I couldn’t find the coconut cream anywhere so I had to use coconut milk-just make sure to shake the can before opening if you use this because it separates. I was about to throw it out thinking there was something wrong with it until I read the can. Also, I added more coconut extract because I love the flavor.

Ingredients:

1 (18.25 ounce) package white cake mix
3 eggs

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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