Coconut Cream Cake

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Coconut Cream Cake
Prep/Cook
1 hour
Difficulty
NA
Servings
Serves 16

Ingredients

1 18.25 ounce package white cake mix
3 Simple Truth Grade A Cagefree Large White Eggs 
1/3 cup Simple Truth Organic Refined Coconut Oil
1 cup water
1/2 teaspoon coconut extract
1 14 ounce can coconut cream
1 14 ounce can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon Simple Truth Organic Granulated Sugar
1 cup flaked coconut, toasted

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  4. Using a mixer, whip the cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Nutritional Info *per serving

calories 393
grams protein 6
grams total fat 23
gram fiber 1
grams saturated fat 11
grams carbohydrates 43
mgs cholesterol 69
mgs sodium 281

Nutritional Info *per serving

calories 393
grams protein 6
grams total fat 23
gram fiber 1
grams saturated fat 11
grams carbohydrates 43
mgs cholesterol 69
mgs sodium 281