Coconut Cream Cake
Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.
Servings 12 pieces
- 1 box white cake mix + ingredients it calls for usually eggs, oil & water
- 1/2 cup sweetened coconut
- 1 cup cream of coconut
- 8 ounce whip topping - thawed
- 1 cup toasted coconut
Prepare the cake batter to package directions & stir in 1/2 cup of sweetened coconut.
Bake in 9x13 pan to package directions.
Remove from the oven & immediately use a thin wooden dowel or chopstick to poke holes in the cake (about 2" apart). You can use the end of a wooden spoon too but I like the holes thinner.
Drizzle cream of coconut over the top of the cake & place in the refrigerator to chill.
Once the cake is cold, spread on the whip topping in a smooth even layer.
Sprinkle with toasted coconut & a little extra sweetened coconut if desired.