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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

COCONUT CREAM CAKE Recipe

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This recipe for COCONUT CREAM CAKE is from 2019-2020 MANNINGS All Star Cheer 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!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 (18.25 ounce) package white cake mix
3 eggs
1/3 c. vegetable oil
1 c. water
1/2 tsp. coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk

Frosting:
1 c. heavy whipping cream
1 Tbsp. white sugar
1 c. flaked coconut

Directions:
Directions:
Cake:
- Preheat oven to 350º. Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan.
- Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- n a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork.
- Pour milk mixture over cake, allowing it to soak into the cake. Refrigerate for several hours or overnight.

Frosting:
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

 

 

 

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