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Cream of Coconut Cake
SUBMITTED BY:
Corinne
PHOTO BY:
doreen bunten
"A wonderfully moist coconut cake."
RECIPE RATING:
Read Reviews
(67)
Review/Rate This Recipe
Original recipe yield 1 -9x13 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package white cake mix
3 eggs
1/4 cup vegetable oil
1 cup cream of coconut
1 (8 ounce) container sour cream
8 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
4 cups confectioners' sugar
2 tablespoons flaked coconut
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.
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REVIEWS
Reviewed on Jan. 25, 2007 by Cynthia
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Cynthia
Jan. 25, 2007
I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so much in the cake but the frosting. For the cake, I separated the eggs. I added the egg yolks with the cake mix, but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting, I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight), I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe!
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23 users found this review helpful
I've been looking for and baking different coconut cakes for the past several months...
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Reviewed on Mar. 17, 2005 by
CAKESOFGRACE
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CAKESOFGRACE
Mar. 17, 2005
This cake was absolutely divine with these changes: 4 egg whites, beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time.
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15 users found this review helpful
This cake was absolutely divine with these changes: 4 egg whites, beaten (instead of 3 whole...
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Reviewed on Sep. 13, 2005 by
stylistmama
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stylistmama
Sep. 13, 2005
People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting, and coconut milk instead of regular. Also, added coconut extract to cake and frosting. SO good!
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12 users found this review helpful
People couldn't stop talking about this cake! It's so moist (especially if you pour remaining...
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Reviewed on Jan. 6, 2007 by
MyraBaker
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MyraBaker
Jan. 6, 2007
My first Coconut Cake. I felt like I was cheating with the cake mix, but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I used "Whipped Cream Cheese Frosting" Submitted by Tom on this website (LOVE this icing for many, many cakes) and I added the remaining cream of coconut to it. De-Lish! Oh, by the way, cream of coconut is found in the mixed drink section of the grocery store. :o) You should try this cake, you won't be disappointed!
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9 users found this review helpful
My first Coconut Cake. I felt like I was cheating with the cake mix, but I made this as a...
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Reviewed on Aug. 26, 2003 by TAKEHOME
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TAKEHOME
Aug. 26, 2003
I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made, and I've made a lot! This cake only got better after being in the refrigerator...(a great lunchbox treat). Two things to be aware of: The batter proved a bit too much volume for the pans, so a little bit spilled over. I cooled the layers and trimmed the lip that the spilling caused. After frosting, cake "settles" a teeny bit. Probably because of the oil, coconut cream, and sour cream. Since it was for my daughter, I left the top bare for a Barbie "frosting transfer", put the coconut on the sides, and added some Barbie pink and white heart sprinkles. It was beautiful.
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8 users found this review helpful
I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made,...
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Reviewed on Aug. 26, 2003 by
FRANTIK220
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FRANTIK220
Aug. 26, 2003
What a delicious cake! I made it for Easter and it was a hit. I just made some minor modifications--I reduced the sugar in the frosting by a cup, used almond extract instead of the vanilla and put alot more coconut on top too. I also added a little coconut to the batter too. The cream of coconut and sour cream made the cake so moist and flavorful. This recipe is a keeper!
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6 users found this review helpful
What a delicious cake! I made it for Easter and it was a hit. I just made some minor...
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Reviewed on Apr. 9, 2007 by
IMVINTAGE
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IMVINTAGE
Apr. 9, 2007
I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of coconut extract to the cake batter & one capful to the frosting. Had a noticeable but subtle coconutty flavor. Thsi was better than Paula Deen's coconut cake that I made last Easter...thanks! I was in a time crunch so I garnished very simply w/ a couple of jelly beans.
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4 users found this review helpful
I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of...
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Reviewed on Apr. 1, 2005 by TXJMS01
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TXJMS01
Apr. 1, 2005
so, so, so good!!! I made this for an office party, and they cleaned it up! Definitely not for those trying to cut back on calories, but worth every bite as a special treat. For a lighter version, instead of the frosting in the recipe, use Cool Whip Lite and stir in the shredded coconut. Also, after taking the cake out of the oven, I poked holes in it with a fork and poured the remaining cream of coconut over the top, letting it soak in thru the fork holes. Delicious!
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4 users found this review helpful
so, so, so good!!! I made this for an office party, and they cleaned it up! Definitely not for...
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Reviewed on Mar. 14, 2005 by GATCCOOK
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GATCCOOK
Mar. 14, 2005
Delicious! I made this as a 2 layer birthday cake and it was moist and still very light. I could not use the icing (too runny) so I made fluffy white butter cream frosting with almond and sprinkled coconut all over the middle layer, top and sides. Very pretty and yummy!
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4 users found this review helpful
Delicious! I made this as a 2 layer birthday cake and it was moist and still very light. I...
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Reviewed on Apr. 8, 2007 by
Sondra
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Sondra
Apr. 8, 2007
This is the best coconut cake I've ever tasted! I'll usually share any recipe...But this one is now a well guarded secret among our family & friends.
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3 users found this review helpful
This is the best coconut cake I've ever tasted! I'll usually share any recipe...But this one...
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