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Fresh Coconut Cake Recipe

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This recipe for Fresh Coconut Cake, by , is from Mama GG's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gerri McAdoo
Added: Saturday, September 5, 2009


1 (18.25-oz) white cake mix with pudding in the mix
2/3 cup whole buttermilk
1/3 cup vegetable oil
1/3 cup water
3 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 (15 oz) can cream of coconut
1 (14-oz) can sweetened condensed milk
1 (8-oz) container frozen whipped topping, thawed
1 (7-oz) jar marshmallow cream
2 cups sweetened flaked coconut

Preheat oven to 350. Grease and flour a 9 X 13-in baking pan.

In a large bowl, combine cake mix, buttermilk, oil, water, and eggs. Beat at medium speed with an electric mixer until smooth. Beat in vanilla and coconut extract. Bake 27 to 30 minutes, or until a wooden pick inserted in center comes out clean.

Using the end of a wooden spoon, make 1/2-inch-deep holes in top of cake at 1-inch intervals.

In a small bowl, combine cream of coconut and sweetened condensed milk. Pour over top of cake; let cool completely.

Icing: Combine marshmallow cream, whipped topping and 1 cup coconut; spread on cake. Sprinkle remaining cup of coconut on top. Cut into squares to serve. Store in refrigerator.

Personal Notes:
Personal Notes:
Cococnut Cake and Boiled Custard has always been a tradition in our family at Christmas. Mother's coconut cake was always the best but I've not been able to duplicate it. This cake comes in 2nd.




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