Creamy Coconut Cake
This delicious creamy coconut cake is the best coconut layer cake youwill ever taste! It is an amazing combination of coconut cake and coconut creampie. This creamy coconut flavored cake is delicious and easy as pie! It is atop-notch dessert and likely one of the finest I've ever tasted
Ingredients
- 15 ounce package butter or white cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- ½ cups sweetened coconut flakes
- 12 ounce container Cool Whip topping
- 14 ounce can sweetened condensed milk
- ¾ cup cream of coconut
- ½ cup toasted coconut flakes
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking pan with nonstick spray.
- Blend cake mix, eggs, oil, and water in a large bowl using an electric mixer for 1 min until thickened. Bake for 30-35 mins, or until the toothpick inserted is clean. Allow to cool after removing from the oven.
- Combine 1 1/2 cups coconut flakes and Cool Whip in a medium bowl.
- Whisk condensed milk and cream of coconut together in another bowl.
- Poke 1-inch apart holes on the top of the cake using the end of a small wooden spoon. Pour milk mixture into each hole. Let soak for 15 minutes.
- Cover the cake with Cool Whip mixture.
- Sprinkle toasted coconut on top.
- Serve immediately or refrigerate for several hours, preferably overnight, for best flavor.
