by Sheryl

Prep: 15 mins | Cook: 35 mins | Additional: 8 hrs | Total: 8 hrs 50 mins | Servings: 24 | Yield: 1 – 9×13 inch pan

Remarkably moist with an intense coconut flavour and soft fluffy crumb. This cake is excellent for any occasion or no occasion at all. A Homemade Coconut Cream Cake that pins its way up to everyone’s heart!


1 (18.25 ounces) package white cake mix
3 large eggs
⅓ cup vegetable oil
1 cup of water
½ teaspoon coconut extract
1 (14 ounces) can sweeten cream of coconut
1 (14 ounces) can sweeten condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut


Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Use cooking spray to grease a 9 x 13-inch pan.

Step 3: Combine eggs, cake mix, coconut flavouring, and water in a large mixing bowl until incorporated. Pour this over the prepared pan.

Step 4: Bake in the preheated oven for about 30 minutes. To check the doneness, insert a toothpick in the centre. Once it comes out clean, the cake is well done.

Step 5: Mix the sweetened condensed milk and coconut cream in a different mixing bowl until incorporated.

Step 6: Once the cake is done, transfer it onto a wire rack. Using a fork, poke holes all over the cake. Then, pour over the milk mixture, spreading evenly.

Step 7: Chill in the fridge for at least 5 hours or overnight.

Step 8: Meanwhile, place the cream in a mixing bowl and whisk until soft peaks form. Add in the sugar and continue to whisk for a minute or two more or until stiff peaks form.

Step 9: Take the cake from the fridge and spread the frosting over. Sprinkle over flaked coconut for garnish.

Nutrition Facts:

Per Serving: 287.9 calories; protein 3.5g 7% DV; carbohydrates 36.6g 12% DV; fat 14.6g 23% DV; cholesterol 42.4mg 14% DV; sodium 189.6mg 8% DV.

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