A super moist & absolutely delicious cake recipe!
I told you about this cake when I was sharing our Easter festivities with you. After a few requests for the recipe, I aimed to provide you the recipe sooner, rather than later.
This cake is my husband’s absolute favorite. We make it for holidays and birthdays. I had hoped to get a picture of it when it wasn’t quite so decked out in Easter decor, but my husband decided on a German Chocolate cake this time for his birthday (his birthday was today!). So…even though we’re just past Easter, you’re going to have to endure the fact that I don’t have any other pictures of it than the Easter egg one. Normally, it would be an all white cake.
Grandma's Cream of Coconut Cake
Ingredients
- 2 white cake mixes
- 1 bag shredded coconut
- 2 small containers whipped topping
- 2 cans Cream of Coconut
Instructions
- Mix together 2 cake mixes as directed on boxes and bake them together in a large cake pan or lasagna pan. Make sure a butter knife or fork comes out clean to be sure it's done all the way through. Let it cool.
- Once it has cooled, poke a bunch of holes into it with a fork or straw.
- Pour the 2 cans of cream of coconut over the top and let it soak into the cake.
- Mix coconut with Cool Whip and put over the top.
- Refrigerate at least one hour before serving.
Notes
Nutrition