I have a bit of a stomach ache.
It started last Thursday, which was Haley’s birthday.
My little girl was very particular about what she wanted to bring to school: strawberry cupcakes with fresh strawberries mixed into the batter, coated in strawberry frosting and chocolate shavings on top. Yep. That’s a girl who knows what she wants. Future CEO? Perhaps. Maybe the next Sylvia Weinstock? Now, that’s a career I can get behind!
Then Saturday was her big party with friends. And ours. A big enough crowd that one cake would not suffice. At least in my head. So I made one chocolate with brown sugar, semi-sweet chips, and a cocoa butter cream frosting…and a carrot cake with butterscotch chips and caramel bits, with a cream cheese vanilla frosting.
(adjusting belt by one hole *cough* wider)
Sunday we celebrated with the family. Another cake coming up.
I went with this coconut cake – an old favorite of mine and a definite crowd pleaser. It’s one of those cakes where you poke holes in the top, so the frosting oozes into every nook and cranny, making every bite dreamy.
You should make this. You need to make this – especially if you’re a coconut lover like I am.
But don’t do it after your kid turns five, and you’ve been eating cake all week. Save it for a time you can appreciate it, and all it’s whipped creamy goodness. I mean…I never thought I would say this, but…it is possible to eat too much cake.
I could really go for a bowl of fruit right now.
(adjusting belt by one hole *cough* wider)
Creamy Coconut Cake
Serves 15
Prep time: 15 minutes
Total time: 1 hour
Ingredients
• 1 package of white cake or butter cake
• 3 eggs
• 1/3 cup vegetable oil
• 1 can (15 ounce) Cream of Coconut
• 1 can (14 ounce) Sweetened Condensed Milk
• 1 1/2 cups Shredded Coconut
• 1/2 cup toasted coconut
• 1 (12 ounce) container Cool Whip
Directions
Make cake mix as directed on box and bake in a 9 x 13 inch pan.
While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together 1 1/2 cups coconut into the Cool Whip. Set aside.
Let cake cool for 10 minutes. Poke holes all over the top of cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread Cool Whip mixture over cake. Sprinkle with 1/2 cup toasted coconut. Cut to desired size pieces and serve.
(slightly adapted from Kim at The Paper Apron)
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{ 23 comments… read them below or add one }
Great coconut cake! I made it for a mother/son banquet in March 2011. The theme was surf”s up/hang ten! Did it all luau style! Everyone LOVED the cake! I substituted 1 can of coconut milk for the liquid in the cake mix. Made it sooo yummy! Thanks for the recipe!
So glad it worked out for you. I love the coconut milk substitution…will that next time. Thanks for stopping over!
this looks fabulous! thanks for sharing :O)
love your blog and just found it through foodgawkers. now following so i don’t miss a yummy, delicious recipe! this coconut cake looks incredible!!! Hope you can stop by my little ol blog if you can too!
Hi Roz! Glad you found me and stopped by! I did check out your blog – that Very Berry Anglo-Italian Triflewill is calling my name!
So happy I found your blog – it is fantastic. Esp this post–I am *huge* coconut cake lover. ..this one looks amazingly easy and delicious. Cream of coconut and sweetened condensed milk? ::swoon::
Glad you found me too! Thanks for the comment…and definitely make this cake. Swoon worthy, for sure.
I can confirm this. I SWEAR all I did for four days was eat cake and cake. And it was good.
Amen.
I love this recipe. I haven’t even tried it but I just know. I love coconut so much it’s weird.
Too much cake? Terrifying. I’m not a coconut fan, but this cake does look divine.
Wow, sounds like a very delicious week! I love these, light cupcakes with coconut sound just perfect!
I think there’s only such a thing as too much cake for about 24 hours, after which I seem to develop cake amnesia and start reaching for another slice :-)
*raises hand*
I am a coconut lover!
I’m so making this!
Thanks, can’t wait for the other recipes!!
I’m happy cause of you!
Coconut lovers unite! Seriously…the recipe calls for 2 cups. But I think an additional 1/2 cup ended up in my mouth while I was prepping. Nom nom.
Have to say Amy is right about this cake. It is light, moist and creamy delicious. I volunteered to take home leftovers from the birthday party and am savoring each bite.
With Dad in the house, I am stunned there’s any left!
This coconut cake sounds really amazing, I love coconut and must make that very soon!
I hate those weeks where you burn out your sweet taste buds so much that even a truly delicious cake such as this…filled with coconut which just happens to be one of my most favorite flavors on this earth…stops looking delicious. Although. This still looks delicious. To me.
My sweet tooth was only destroyed for a a day. I had another slice this morning :D
Oh YOU. I’m so flattered!! You risked your waist size for this coconut cake! And truly, it is worth it, isn’t it? It’s crazy creamy and moist and oooh now I want one to nibble on, too. And “Mmm” to the toasted coconut on top!
Happy Birthday wishes to Haley. It sounds like she has great taste in cupcakes and is wiley enough to wiggle three birthday cakes out of her mom. She has my vote for boss.
I’ve been meaning to post this since I first made it…when was that? November of 2009? I think you posted it right after I first discovered The Paper Apron. Naturally I fell in love with the cake. And you.
And, yes. Haley totally thinks she’s the boss. And she sort of is. Sssshh.
Oh my goodness – this is making me drool. Nothing makes me as happy as a good coconut cake can and this one here looks AMAZING!
I know! I thought of you and your coconut bars (which I also need to post) while I was making this. I love me some coconut too :D
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