Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.
Course Dessert
Cuisine American
Keyword cake, coconut
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12pieces
Author Gina Kleinworth
Ingredients
1boxwhite cake mix + ingredients it calls forusually eggs, oil & water
½cupsweetened coconut
1cupcream of coconut
8ounceswhip topping - thawed
1cuptoasted coconut
Instructions
Prepare the cake batter to package directions & stir in ½ cup of sweetened coconut.
Bake in a 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.