Description
This Coconut Cream Cake is soft, moist, and infused with cream of coconut, topped with Cool Whip and shredded coconut for the ultimate tropical dessert.
Ingredients
Scale
1 box Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla pudding (or almond)
1 can cream of coconut
1 tub Cool Whip
1 cup shredded coconut
Instructions
1. Preheat oven to 350°F. Grease a 9×13 pan.
2. Mix cake mix, eggs, milk, oil, and pudding until smooth.
3. Pour into pan and bake 30–35 minutes.
4. While warm, poke holes and pour cream of coconut over cake.
5. Cool, spread Cool Whip, and top with shredded coconut.
6. Chill at least 2 hours before serving.
Notes
Chill overnight for the best flavor.
Toast coconut before topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg