Coconut Cream Cake
This vintage cake uses a box cake mix as the base - to keep it easy! It is then filled with cream of coconut and topped with Cool Whip and sweetened shredded coconut. It's one of the best easy cake recipes I know!!
Servings: 12 ppl
Ingredients
- 1 Box White Cake Mix
- 1 can 140z sized Cream of Coconut
- 2 cups or more Shredded Coconut
- 8 oz Cool Whip
Instructions
- Prepare cake as directed on box in a 13x9 pan. Let cool to slightly warm.
- Using a chopstick or something else small and round, poke holes over the entire cake.
- Pour the Cream of Coconut over the top of the cake. Make sure to go slowly and allow the cream to soak into the cake really well.
- Allow the cake to completely cool - chilled overnight is best - and top with cool whip.
- Next, sprinkle the shredded coconut all over the top of the cake. Chill in the fridge until ready to eat.