Exotic Coconut Cake

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

8-12 servings

What You Need

Showing deals in Perth Amboy, NJ 08861
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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

Rate this Recipe

Leave a Review

  • LaunaSmith | Tue, Dec 14 2004 3:16 PM

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

  • cherokey55 | Tue, Jul 20 2004 11:02 AM

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

  • Shawnta | Mon, Jul 5 2004 3:49 PM

    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.

125485