The Pioneer Woman Tasty Kitchen
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Creamy Coconut Cake

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Coconut lover? Then you need this. It’s one of those cakes where you poke holes in the top, so the frosting oozes into every nook and cranny, making every bite dreamy.

Ingredients

  • 1 package (18.25 Oz. Box) White Cake Or Butter Cake
  • 3 whole Eggs
  • ⅓ cups Vegetable Oil
  • 1 can (15 Oz. Can) Cream Of Coconut
  • 1 can (14 Oz. Can) Sweetened Condensed Milk
  • 1-½ cup Shredded Coconut
  • 1 container (12 Oz. Container) Cool Whip
  • ½ cups Toasted Coconut

Preparation

Note: there’s some cooling needed before the frosting can be put on, so total time is 1 hour.

Make cake mix as directed on box, using the eggs, oil, and the amount of water indicated in the box. Bake in a 9 x 13 inch pan.

While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together the shredded coconut into the Cool Whip. Set aside.

Let cake cool for 10 minutes. Poke holes all over the top of the cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread the Cool Whip mixture over the cake. Sprinkle with the toasted coconut.

Cut to desired size pieces and serve.

2 Comments

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giantsgirl on 5.20.2011

This was huge hit at my office today.

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rivergirl10 on 2.22.2011

I love coconut and this looks wonderful.

3 Reviews

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spressner on 4.19.2011

got lots of compliments when i made this! someone even compared it to a tres leches cake. ;)

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cylina on 4.15.2011

i havent even eaten the finished product.. i may have drank, or sipped a little bit of the coconut milk mix.. wow. ill give it 5 mits now.. because i know it will need it later!

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rcgoheen on 3.13.2011

Definitely my new “go-to” recipe for gatherings. This was absolutely wonderful.

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