Coconut Crème Cake
Coconut Crème Cake is an easy dinner. Made with 1 pkg. regular white cake mix (not pudding), 1 (3 1/2 oz.) can flaked coconut, divided (can use frozen coconut), 2 egg whites, 1 (8 1/2 oz.) can cream of coconut and 1 (12 oz.) frozen whipped topping, thawed, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Combine cake mix, 1 cup coconut, water and egg whites.
Beat for 2 minutes at highest speed of mixer.
Reduce speed to low; beat for 1 minute.
Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.
Bake at 350° for 25 to 30 minutes or until wooden pick inserted into center comes out clean.
Cool cake in pan for 10 minutes.
Punch holes in top of cake with a toothpick. Pour cream of coconut over cake while still warm and spread whipped topping over cake.
Sprinkle with coconut and cover. Chill at least 4 hours.
Cut cake into squares to serve.
Makes 15 to 18 servings.
🍷 Perfect Pairings
Complete your meal with these
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