Dessert

Cool And Creamy Coconut Cake

Name: Cool And Creamy Coconut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 6 h 40 min
Yield: 12 servings
Cuisine: american
Ingredients: 517 g yellow cake mix; 240 ml water; 120 ml vegetable oil; 3 pcs large egg; 397 g sweetened condensed milk; 340 g cream of coconut; 227 g frozen whipped topping thawed; 2 cup sweetened shredded coconut; 1 cup sweetened shredded coconut for toasting (optional)

This incredibly moist and tender cake uses a simple cake mix base, which is then soaked in a rich blend of cream of coconut and sweetened condensed milk. A fluffy whipped topping and a generous layer of shredded coconut finish this easy yet decadent dessert.

An original recipe by Forkin

Total time: 6 hr 40 min
Serves: 12
Difficulty: Easy
Per serving: 632 kcal

Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cake

517 gyellow cake mix
240 mlwater
120 mlvegetable oil
3 pcslarge egg

soak

397 gsweetened condensed milk
340 gcream of coconut

topping

227 gfrozen whipped topping, thawed
2 cupsweetened shredded coconut

garnish

1 cupsweetened shredded coconut, for toasting(optional)

Equipment

9x13-inch baking pan · fork · large bowl · spatula · wire rack · electric mixer · medium bowl · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking pan.
About 5 min
2
In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs.
About 2 min
Cook’s note: Make sure your eggs are at room temperature for better incorporation into the batter.
3
Beat with an electric mixer on low speed for 30 seconds to combine, then increase to medium and beat for 2 minutes until the batter is smooth.
About 3 min
Cook’s note: Scrape down the sides of the bowl halfway through mixing to ensure there are no dry pockets of cake mix.
4
Pour the batter into the prepared pan and spread it into an even layer.
About 1 min
5
Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
About 35 min
6
While the cake is baking, prepare the soak by whisking together the sweetened condensed milk and cream of coconut in a medium bowl until smooth.
About 2 min
7
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
About 15 min
Cook’s note: The cake must be warm, not hot, when you add the soak.
8
Using a fork or a thin skewer, poke holes all over the surface of the warm cake.
About 2 min
Cook’s note: Poke the holes about an inch apart to ensure the liquid soaks in evenly.
9
Slowly and evenly pour the coconut milk mixture over the cake, allowing it time to absorb into the holes.
About 2 min
10
Let the cake cool completely at room temperature, which will take about 90 minutes.
About 1 hr 30 min
11
Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the liquid and chill.
About 4 hr
Cook’s note: Chilling overnight results in the best flavor and texture.
12
When ready to serve, spread the thawed whipped topping evenly over the top of the chilled cake.
About 3 min
13
Sprinkle the shredded coconut for the topping over the whipped topping.
About 1 min
14
Optionally, toast the garnish coconut in a dry skillet over medium-low heat until golden and fragrant, then sprinkle over the cake before serving.
About 3 min
Cook’s note: Watch the coconut closely while toasting as it can burn quickly.

Per serving

Nutrition

37%Score

Calories: 631.5kcal
Protein: 8.3g
Carbs: 68.7g
Fat: 38.3g
Fibre: 2.3g
Sugar: 44.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers tightly covered in the refrigerator.

Reheating

This cake is best served chilled directly from the refrigerator.