Dreamy Coconut Frosted Cake

Photo by Michelle M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • For the Cake:

  • 1

    (16.5 oz.) box Devil's Food chocolate cake mix + ingredients to prepare cake, as specified on the box

  • 1

    (14 oz.) can sweetened condensed milk

  • 1

    c. cream of coconut*

  • 1

    c. sweetened flaked coconut

  • For the Coconut Whipped Cream Frosting:

  • 1 1/2

    c. (12 oz.) whipping cream

  • 1/2

    c. (4 oz.) cream of coconut*

  • small pinch salt

  • 1

    c. sweetened flaked coconut

  • 2

    oz. semi-sweet chocolate squares (or about 1/4 c. semi-sweet chocolate chips)

  • 1

    tsp. shortening

Directions

Directions PREPARE CAKE: Bake the cake according to package directions, preparing in a 9x13" pan. While the cake is baking, mix together the sweetened condensed milk and 1 cup cream of coconut; set aside. When you remove the cake from the oven, use a fork to stick holes all over the top of the cake. Pour about 1/3 of the condensed milk mixture all over the cake, spreading as needed to cover it. Let cake sit for about 10 minutes until much of the liquid is absorbed. Repeat with about another 1/3 of the condensed milk mixture. Let cake sit for about 20 minutes, and then pour on the remaining condensed milk mixture. (Some of the liquid will run down the sides of the cake into the pan; try to keep as much as possible on the cake itself, but don't worry too much about it running down.) Sprinkle cake evenly with 1 cup flaked coconut. PREPARE COCONUT WHIPPED CREAM FROSTING: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and place the whipping cream, 1/2 cup cream of coconut, and salt into the chilled bowl. Beat on high speed until stiff peaks form. FROST CAKE: Spread coconut whipped cream evenly over the cooled cake. Sprinkle with 1 cup flaked coconut. Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the top of the cake. Store cake in the refrigerator.

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