MOIST COCONUT CAKE

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Moist Coconut Cake image

My cousin just made this for Easter and scribbled it on a scrap piece of paper for me. It is so super moist and super coconut-y! The cook time doesn't include the cake sitting overnight.

Provided by Cadillacgirl

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

  • Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
  • In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
  • In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
  • Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).

Nutrition Facts : Calories 586.8, Fat 29.6, SaturatedFat 15.3, Cholesterol 84.9, Sodium 388.6, Carbohydrate 75, Fiber 1.2, Sugar 62.6, Protein 7.2

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