Moist and Creamy Coconut Cake

3 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Yellow cake you bake and poke holes into. Pour a coconut combination over warm cake. Cool and put a coconut mixed with whip topping for the icing. Plan ahead, this must chill over night. If you like coconut, you will love this simple, moist cake.


1 package 2 layer Yellow cake mix
1 1/2 cups milk
1/2 cup Sugar
2 cups Coconut
3 1/2 cups Cool Whip topping

Original recipe makes 12



1. Prepare cake mix as directed on box and bake in a 13 x 9 inch pan.

2. Cool for 15 minutes. Poke holes all over top of cake.

3. Combine milk, sugar and 1/2 cup coconut in a sauce pan. Bring mixture to a boil, reduce heat and simmer for 1 minute. Spread evenly over warm cake.

4. Let cake Cool completely.

5. Fold 1/2 cup coconut into cool whip topping. Spread over cake. Sprinkle with remaining coconut. Chill over night. Enjoy!!!

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Calories Per Serving: 312 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Great recipe. I've added shredded coconut to the cake before baking.
Erika-cooks 10m ago

eve1212 7y ago

[I posted this recipe.]
eve1212 7y ago

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