Skip to main content

Coconut Cream Cake

A few weeks ago, we were invited to a get-together at a friends house.  Of course we offered to bring something, and of course I was secretly hoping to bring a dessert, but we got assigned to bring a fruit salad instead.  Was I disappointed?  A little, but that quickly vanished with the first bite of this delicious cake.  Now I'm glad that I didn't bring a dessert because I have a great new recipe to add to the collection!  Every bite is moist and coconutty.  Delicious!  I did make one small little change to the recipe and that was to toast the coconut, but it's great whichever way you choose to make it.







Coconut Cream Cake
from Rachel Loser


1 white cake mix w/ pudding
3/4 cup flaked sweetened coconut
1 (14 oz) can sweetened condensed milk (can use fat free)
1 tsp. coconut extract
1 1/2 c. frozen whipped topping, thawed

Prepare cake according to directions, omit oil, adding 6 TBSP coconut.  Pour batter into a 9 x 13 greased pan.  Bake 28 min. or until toothpick comes out clean.  Let cook in pan 10 minutes.  Punch holes in the top of the cake with a wooden pick.  Combine the sweetened condensed milk and the extract; stir well.  Pour 1/2 cup of the condensed milk mixture over the cake, spreading in.  Let stand 2-3 minutes.  Punch more holes and pour the remaining milk mixture over the cake, spreading in.  Let cake cool completely.  Spread whipped cream over cake.  Sprinkle with the remaining 6 TBSP coconut (toasted if desired).  Cover and chill for at least 4 hours.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Bakery style Strawberry Muffins

New recipe! Can you even believe it?! Kirsti and I decided we need to get back in the habit of sharing our favorite recipes by sharing at least one a month so here you go:   I’m starting off with these scrumptious strawberry muffins. Extra large and fluffy, these muffins are bursting with strawberry bits and topped with the most delicious strawberry glaze. If you end up with extra glaze, go ahead and drizzle some extra.  No judgement here :)   Even if you already love the previous strawberry muffins on our blog, you need to try these- they are the only ones I'll be making from here on out.  They're that good!
Post a Comment
Get the recipe »

Asian Chicken Lettuce Wraps

I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!
Post a Comment
Get the recipe »

Healthier Chocolate Banana Muffins

 I know, I know.  We already have like 5 banana muffins posted on this blog.  I have put off posting this recipe because of that fact, but here's the thing.  While those muffins are all delicious and great in their own way, when I have ripe bananas you know I'm either making these muffins or banana bread.  More often, these muffins because they are perfect for a grab and go snack or breakfast.  My family LOVES these muffins! They have such a deep chocolate flavor and are so moist.  What my family doesn't think about, but I love, are that these muffins are healthier than your average muffin.  They are made with whole wheat flour, coconut oil, greek yogurt for extra protein, and have less sugar that most other muffins.  These are best warm (they can be reheated in the microwave for 10 seconds) and those bites with melted chocolate chips are the absolute best!
Post a Comment
Get the recipe »