Ingredients for Cream Of Coconut Cake
- Yellow Cake Mix
- Water
- Vegetable Oil
- Eggs
- Cool Whip
- Sour Cream
- Coconut
- Sugar
- Cream Of Coconut
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How to Make Cream Of Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut.
- Pour batter into the prepared pan and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting or coconut frosting (recipes not included).
- For best results, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
213g
Fat
158g
Carbs
24g
