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