Coconut Cream Dessert

TOP Reviews:

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Wonderful, creamy coconut cake. Just one tip to sort out the Coconut CREAM/ Coconut MILK enigma. Some people here use these terms interchangeably. Look at the ingredients on the can, and if you see sugar FIRST, and then coconut milk (plus some other fillers) then DO NOT add the condensed milk.

This is such an easy cake, but so good that people will think you have some God-given baking talent. I didn’t have any coconut extract and it wasn’t missed one bit. I made this for my father-in-law’s 80th birthday and it went over so well that within a day I got emails asking for the recipe! My mom and sister have Crohn’s disease that prevents them from having too much roughage in their diets; flaked coconut bothers both of them, as it does many people.

You can skip the flaked coconut on top and not miss the coconut flavor at all. YOU SHOULD FOLLOW other reviewers’ suggestions and let this cake cool to room temp on the counter after you pour the coconut cream mixture over it, before chilling. If you put the cake in the fridge to cool, it will get soggy.

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REMEMBER ALSO not to let holes poke all the way through to the bottom of the cake or you’ll get a little puddle of coconut cream on the bottom, which means it didn’t absorb into your cake and won’t be as moist as you want. Bigger holes work better, so find something as big as a chopstick if you don’t have one handy.

I frosted the cake with the Cool Whipped Frosting recipe on this site that has a billion good reviews, and that worked very well. Nice and light tasting. This was such a fantastic cake and so easy to make. Don’t miss this one!

The flavors really come out in this cake after 2 days and it continues to get better. I agree with another reviewer this is a bit like a tres-leche cake. I added coconut extract to the whipped cream and toasted the coconut. It is just wonderful but makes 2 days ahead for best results. Coconut cream is used in mixed drinks and will be found in the liquor section of your grocery store.

INGREDIENTS

4 cups frozen whipped topping, thawed and divided
2 cups of milk
2 (3.5 oz each) packages instant pudding mix, coconut cream flavor
1 cup all-purpose flour

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