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Coconut Cream Cake- Guest Post From Sarah

Hi everyone – I’d like to introduce you to Sarah from from Fantastical Sharing of Recipes. She’s taken over the blog tonight and is sharing some awesome Coconut Cream Cake with us tonight. Take a moment to pop on over to her blog and check out all her family fun recipes.

 Hello, Pint Sized Baker friends! I’m Sarah, the face behind Fantastical Sharing of Recipes. I’m a mom of two, army wife, and crazy cat lady who is utterly in love with food. A huge thank you to Karyn for letting me “steal the spotlight” for a day 🙂
Today, I am sharing one of my all-time favorite cakes: Coconut Cream Cake. I actually don’t really care for coconut all that much, but I am obsessed with this cake. It’s light, fluffy, creamy, and oh so delicious! It freezes well too. I had to freeze it after making one or three too many sweets within a few days of each other. I pulled it out of the freezer the next week and it was still perfect!

Coconut Cream Cake {print}
Recipe from Chef in Training
What you need:

  • 1 box white cake mix (plus oil, eggs, water as stated by box)
  • 1/2 cup sweetened shredded coconut
  • 1 can cream of coconut (I found mine in the beer aisle)
  • 8 oz. Cool Whip
  • 1 cup sweetened shredded coconut (toasted, optional)


  1. Mix together cake batter as stated on box. Stir in 1/2 cup coconut.
  2. Pour into a greased 9×13″ pan and bake according to box instructions.
  3. Immediately after removing from oven, poke holes into the top of the cake.
  4. Pour cream of coconut over top. Cool to room temperatures, then chill in refrigerator until cooled completely.
  5. Top cooled cake with Cool Whip and sprinkle with 1 cup coconut. Keep refrigerated until serving time.

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Thanks so much Sarah. This recipe looks great for an Easter Dessert!
I link up at THESE GREAT parties!