Coconut Cream Cake

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Serves 24


  • 1 package (18.25 ounce) white cake mix
  • 3 egg
  • 1⁄3 cup vegetable oil
  • 1 cup water
  • 1⁄2 tsp coconut extract
  • 1 can (14 ounce) coconut cream
  • 1 can (14 ounce) sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tbsp white sugar
  • 1 cup flaked coconut


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
    In a large bowl, mix cake mix, eggs, oil, water and coconut extract. Beat for 2 minutes and pour into the pan. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.
  2. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  3. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

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