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 份
Cuisine: american
Ingredients: 517 g yellow cake mix; 240 ml water; 120 ml vegetable oil; 3 个 large egg; 397 g sweetened condensed milk; 340 g cream of coconut; 227 g frozen whipped topping thawed; 2 杯 sweetened shredded coconut; 1 杯 sweetened shredded coconut for toasting (可选)

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.

Forkin 的原创食谱

总用时: 6小时 40分钟
份量: 12
难度: 简单
每份: 632 kcal

下载应用

过敏原信息： 可能含有鸡蛋、麸质、牛奶和大豆。如有过敏，请务必查看配料包装。

备料

配料

计量单位

仅转换显示单位；食谱用量保持等值。

cake

517 gyellow cake mix
240 mlwater
120 mlvegetable oil
3 个large egg

soak

397 gsweetened condensed milk
340 gcream of coconut

topping

227 gfrozen whipped topping, thawed
2 杯sweetened shredded coconut

garnish

1 杯sweetened shredded coconut, for toasting(可选)

厨具

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

做法

分步操作

1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking pan.
约 5分钟
2
In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs.
约 2分钟
烹饪提示： 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.
约 3分钟
烹饪提示： 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.
约 1分钟
5
Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
约 35分钟
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.
约 2分钟
7
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
约 15分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 2分钟
10
Let the cake cool completely at room temperature, which will take about 90 minutes.
约 1小时 30分钟
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.
约 4小时
烹饪提示： 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.
约 3分钟
13
Sprinkle the shredded coconut for the topping over the whipped topping.
约 1分钟
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.
约 3分钟
烹饪提示： Watch the coconut closely while toasting as it can burn quickly.