By I made a coconut cream cake Saturday for a kid’s sixth-birthday Hawaiian-themed party. Three layers of coconut cake with coconut buttercream filling and shredded coconut on the outside. The cake was the second tropical bake of the year. Reimbursement $50 and tip $40.
The recipe is below. The trick is the coconut milk in the batter.
Coconut Cream Cake
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 12
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) cream of coconut (such as Coco López)
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup sweetened shredded coconut, toasted
Instructions
- Preheat and prepare. Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- Mix the batter. In a large bowl, combine cake mix, eggs, oil, and coconut milk. Stir until smooth, about 2 minutes. Pour into prepared baking dish.
- Bake the cake. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
- Poke and soak. While the cake is still hot, use the handle of a wooden spoon to poke holes all over the surface. Stir together the sweetened condensed milk and cream of coconut, then pour evenly over the cake, letting it soak into the holes. Let cool completely.
- Top and finish. Spread the thawed whipped topping evenly over the cooled cake. Sprinkle toasted shredded coconut over the top.
- Chill and serve. Refrigerate for at least 1 hour before serving. Serve cold, cut into squares.
Nutrition (per serving)
Calories: 480 | Protein: 5g | Fat: 22g | Carbs: 66g | Fiber: 1g | Sodium: 320mg