Creme of Coconut Cake

by Sheryl

If you are looking for a new and cold dessert to serve tonight, then this is the perfect recipe for you! I recently discovered this recipe while I was browsing the internet for quick and easy recipes that I can prepare. As luck would have it, this was the first recipe I saw. I instantly fell in love with it without tasting it first. I just knew that it was gonna be awesome and it is! Aside from the amazing flavor, it is very refreshing as well. This is perfect after eating a greasy meal or spicy food. Last night, I cooked burgers and steaks. It was great but after eating this Creme of Coconut Cake, everything was perfect! I bet you are salivating already just reading these words. Give this one a try today and I am 100 percent sure that you are gonna love it. It will not disappoint you. Enjoy!


1 box of yellow butter cake mix
1 can of cream of coconut
1 can of Eagle Brand milk
8 oz of cool whip
1 package of frozen-thawed coconut

How to make Creme of Coconut Cake

Step 1: Place the Yellow butter cake mix into a 13 x 9 x 2 pan. Refer to the instructions provided on the package on how to bake it.

Step 2: Poke little holes on the cake using a fork while it is still steaming hot.

Step 3: Add in the Eagle brand milk and cream of coconut in a large mixing bowl. Whisk until well-mixed then transfer the mixture into the cake. Spread evenly on top of the cake.

Step 4: Cover then place inside the fridge to chill.

Step 5: Remove from the fridge then pour 8 ounces of cool whip and 1 package of frozen coconut.

Step 6: Put it back on the fridge to chill and store for at least 2 hours.

Step 7: Serve chill and enjoy!

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