Exotic Coconut Cake

 cherokey55
4.3
(3) 3 Reviews
Prep Time
0
min.
Total Time
2
hr.
Servings

8-12 servings

What You Need

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Make It

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  • Prepare mix as directed on the box and stir in 1 cup of the coconut. Bake as indicated on package [2 (8 or 9 inch) prepared pans]. Allow cake to cool for at least 30 minutes.
  • Place one layer on a serving dish and puncture with a skewer liberally. Shake can of coconut milk well, pour half onto layer, slowly. Top layer with 1/3 of the Cool Whip and sprinkle with 1/4 cup of coconut.
  • Add top layer and repeat. Cover sides with whip topping and gently press coconut onto sides. * Be sure to refrigerate this cake. *

Notes

I always have quite a bit of coconut left over and will sometimes tint or toast some and add as a variation (along with the plain coconut that I always put on) depending on the season or holiday. For Easter I tinted a half cup or so a very pale pink and pressed a little here and there and it was very pretty. I started doing these variations because this cake is requested so much I thought it would be fun to experiment. I have also added a can of crushed pineapple to the mix and used the juice in place of the water....It was wonderful!

Ratings & Reviews

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  • LaunaSmith |

    This cake was so good, I made it for my family and they loved it. It is even better the next day.

  • cherokey55 |

    To TINT coconut: place coconut in a zipper bad, add a few drops of food color and shake well.

  • Shawnta |

    I haven't tried making this cake yet but I will. It sounds very good. I just had a quick question...how do you "tint" the coconut with colors? Thank you.

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