Quick & Easy Cold Coconut Cake - Kraft Recipes Top
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Quick & Easy Cold Coconut Cake

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What You Need

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Make It

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  • Prepare cake mix as package directed. Stir in 2 cups flaked coconut (use more if you *really* like coconut) and bake in a 13x9-inch baking pan as directed.
  • As soon as cake is removed from oven (while still warm) use the handle of a cooking spoon (or a table knife) and poke holes approx. 1 inch apart all over the cake. Pour the can of Coco Lopez Cream of Coconut over top of cake and spread with spatula to cover entire surface (any 'chunks' will melt from the heat of the cake).
  • After cake cools, top with Cool Whip and sprinkle with remaining 1 cup of coconut. Refrigerate and serve cold. Store covered in refrigerator.

Special Equipment Needed


- Cooling time(s) will vary and are in addition to the estimated preparation time. - Use colored sprinkles to make your cake extra festive! - This cake is so moist and tasty, everyone will want seconds! - Since this cake is stored and served in the pan it is baked in, it is perfect for a quick & easy dessert to take to company, neighborhood and family get-togethers.

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