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Fresh Coconut Cake

By

Paula Deen

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • 1 (18.25 oz) white cake mix with pudding in the mix
  • 2/3 cup whole buttermilk
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1 (15 oz) can cream of coconut
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container frozen whipped topping, thawed
  • 2 cups sweetened flake coconut

Details

Preparation

Step 1

Preheat oven to 350. Grease and flour a 13x9 baking pan.

In a large bowl, combine cake mix, buttermilk, oil, water and eggs. Beat at medium speed with an electric mixer until smooth. Beat in vanilla and coconut extract. Bake 27-30 mins. or until a wooden pick inserted in center comes out clean.

Using the end of a wooden spoon, make 1/2-inch deep holes in top of cake at 1-inch intervals.

In a small bowl, combine cream of coconut and sweetened condensed milk. Pour over top of cake; let cool completely.

Spread thawed frozen topping over coconut mixture; sprinkle with flaked coconut. Cut into squares to serve. Store in refrigerator.

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