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Coconut Cream Cake

Servings: 15

Servings: 15
Ingredients
  • 1-15 ounce package Betty Crocker French Vanilla White cake mix
  • 3 egg whites
  • 1 ¼ cups water
  • ⅔ cup flaked coconut
  • 1-14 ounce Eagle brand sweetened condensed milk
  • 1 teaspoon coconut extract
  • 1 ½ cups Cool Whip
Steps
  1. In a mixing bowl, beat the dry cake mix, egg whites, water and ⅓ of the coconut on low speed for 2 minutes.
  2. Transfer to a 13 x 9 x 2 inch baking pan coated with nonstick cooking spray.
  3. Bake at 350° for 20 to 25 minutes until toothpick comes out clean.
  4. Cool on a wire rack for 10 minutes.
  5. Combine the condensed milk and coconut extract.
  6. Using a toothpick, poke holes in the top of the cake, then gently spoon half the condensed milk mixture over the cake. Let stand for 3 minutes and spread the remaining condensed milk mixture over the cake and let cool for 30 minutes.
  7. Toast the remaining coconut.
  8. Spread the Cool Whip over the cake and sprinkle with coconut.
  9. Cover and chill for at least 4 hours before serving.
Notes
  • Can make the cake the night before and complete the next day. Variations include adding berries on top, such as strawberries and blueberries.
 

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