Comida Kraft
Recipe Box

Coconut Cream Cake

(3) 3 Reviews
Prep Time
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What You Need

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Make It

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  • Prepare cake mix as directed using 9x13 inch cake pan. Cool almost completely and pour 1/2 can of cream of coconut over the cake; set aside and finish cooling.
  • Mix Cool Whip, cream cheese, 1/2 can of cream of coconut; beat until creamy and fluffy. Add powdered sugar and 1/4 cup of the coconut; beat until sugar is blended.
  • Spread Cool Whip mixture over cooled cake and refrigerate. In skillet, toast remaining coconut until lightly browned and sprinkle over top of cake.


This cake is best when served refrigerated, and will keep in the refrigerator for a couple days.

Ratings & Reviews

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  • jennadkins |

    I actually got a comment that it was the best coconut cake they had ever ate! Delicious!

  • jornei1999 |

    This cake is really good, I mixed a little bit of bacardi rum to the 1/2 can of coconut cream and poured over the cake. It taste delicious.

  • harleygirl30 |

    This cake is excellent. It is very moist. The icing is not too sweet. I brought the cake to work and it was a hit. Everyone loved it.