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Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susie Littleton


1 (16.25 oz.) box of coconut cake or white cake mix, plus ingredients to prepare
1 (7 oz.) pkg. sweetened flaked coconut, divided
1 (15 oz.) can cream of coconut (see cook's notes)
1 (14 oz.) can sweetened condensed milk
1 pint heavy cream (2 cups)
1 (8 oz.) cream cheese, softened
2 cups powdered sugar
1 tsp. pure vanilla extract
1 (6 oz.) package frozen, fresh coconut (thawed)

Preheat oven to 350. Grease and flour a 13 x 9 x 2" non stick metal pan or spray with baking spray. For the cake - prepare the cake per the directions on box, mixing in 1/2 of the 7 oz. bag of sweetened flaked coconut into the batter by hand. Bake per the directions until the top is golden and a toothpick inserted into the center comes out clean.

For the coconut cream filling - after removing the cake from the oven, use a fork or bamboo skewer to poke holes over the top of the hot cake. In a small mixing bowl, whisk together the cream of coconut with the sweetened condensed milk. Slowly pour over the hot cake, spreading the coconut milk into holes as you go. Allow the cake to cook completely. Chill overnight.

For the frosting: beat together the heavy cream, powdered sugar, softened cream cheese and vanilla extract until light and fluffy. Spread over the top of the cake. Toss together the remaining sweetened flaked coconut with the thawed fresh coconut. Sprinkle evenly over the frosting . Chill for 1 more day before serving.

Note: Use one can cream of coconut sometimes referred to as coconut cream in this cake. The name may vary by brand. Not coconut milk.




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