This cake is one of my all time favorite cakes to make. It is rich and creamy and so very good.
I have been making this cake for years. I got this recipe from my mother in law, who got it from her sister in law. So, this recipe comes from my husband’s Aunt Lynn.
I started making this recipe shortly after we were married and it has been one of my favorite cakes ever since. It is a family favorite and I have made it many times over the years.
I recently posted a picture of this cake on facebook and mentioned that I had made it to send to work with my husband. Right away several of you asked for the recipe and I have received several more requests for it over the last week. So, I knew I had to get the recipe posted.
This cake makes the perfect cake to take to a potluck, church dinner, or picnic. Anyone that loves coconut will love this cake.
Now, I will say this is not a diet or low fat cake, but this cake is so rich and creamy that all you really need is a small piece. However, I will admit that it is hard to stop at one small piece.
(And for my gluten free readers I am working on a gluten free version of this. I need to find a good cake that will hold up to the sauce that goes over it, but I miss this cake so I am working on it. So stayed tuned for it.)
Creamy Coconut Cake
- 1 yellow cake mix, plus the ingredients to make the cake
- 1 can sweetened condensed milk
- 1 – 15 ounce can cream coconut ( This is not coconut milk, this is cream coconut that you find in the drink section of the grocery store)
- 1 – 8 ounce package of cream cheese, room temperature
- 1 – 12 ounce container of cool whip
- 1 cup coconut
Make cake according to package directions and bake in a 9×13 pan.
While the cake is baking mix together the cream of coconut and the sweetened condensed milk. Set aside.
When the cake is done, but still warm, take a fork and poke holes all over the cake.
While the cake is still warm, pour the cream of coconut/sweetened condensed milk slowly over the cake. This will look like a lot, but will absorb into the cake as it sits. Let the cake cool.
Once the cake has cooled completely, refrigerate for several hours.
In a bowl mix the cream cheese until soft and whipped. Fold in whipped topping. Spread over cooled cake.
Sprinkle with coconut. Serve and enjoy!
For more cake mix recipes see Eat At Home Cooks.