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Moist And Creamy Coconut Cake

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Rating: 5/5 5 stars
2 reviews

recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   12


recipe id: 53855
cook method: oven, stovetop

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1 white cake mix, plus ingredients to prepare
1 1/2 cup milk
1/2 cup sugar
1 package angel flake coconut
1 container (8 ounce size) frozen non-dairy whipped topping


Bake cake as directed on box. Bake in 13 x 9 pan. Cool 15 minutes, then poke holes all over with big fork.

Meanwhile, combine milk, sugar, and 1/2 cup of coconut; bring to a boil. Reduce heat, simmer 1 minute. Carefully spoon over warm cake. Cool completely.

Fold 1/2 cup coconut into cool whip, spread over cake. Sprinkle remaining coconut over cake. Chill over night.

If there is any needs to be kept covered and refrigerated.


Nutritional data has not been calculated yet.

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shared by: snaggletooth

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Guest at

recipe rating
I make this quite often. I use coconut milk instead of regular milk and add 1/4 cup cream of coconut (like coco lopez) into the cake batter. Makes it all extra rich and coconuty!

Guest at
Mar 28, 2013

question or comment
Absolutely delicious cake..never any left...a friend has made several times and passed on the recipe to over a dozen people

Guest at

recipe rating
Really good and super easy!! I replaced the water used in the cake with coconut milk and decreased the sugar to 1.5 cups. It was still very sweet and totally coconutty! This recipe is a keeper.

Guest at
Aug 4, 2006

Guest Foodie
question or comment
I make this same cake all the time,But it is better if you use 18 ozs of frozen coconut and make the mix of coconut,suger,and sourcream the day before and refrigerate it.

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