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Coconut Cream Cake


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  • 1-16.25 oz box of coconut or white cake mix plus ingredients to prepare
  • 1-7 oz package sweetened flaked coconut
  • 1-15 oz can of cream of coconut
  • 1 pint heavy cream (2 c)
  • 2 c powdered sugar
  • 1-8 oz cream cheese, softened
  • 1 tsp. vanilla
  • 1-6 oz package frozen freshcoconut, thawed



Step 1

Preheat oven to 350 degrees
For the cake:pre
Prepare per the directions on box mixing 1\2 of 7oz bag of sweetened flaked coconut into the batter by hand.
Bake per directions until the top is golden
For the coconut cream filling: after removing the cake from the oven use a forkor bamboo skewer to poke holes over the top of the cake.
In small bowl whisk cream of coconut with the sweetened condensed milk, slowly pour over the hot cake, spreading the coconut into the ho!es as you go. Allow the cake to cool completely, chill overnight
For the frosting: beat together the heavy cream, powdered sugar, softened cream cheese & vanilla U
until light & fluffy. Spread over the top of the cake
Toss together the remaining sweetened flaked coconut with the thawed fresh coconut. Sprinkle evenly over the frosting
Chill for 1 more day before serving


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