Quick Coconut Cake with White Cake Mix (9×13 pan)
A moist, crowd-pleasing coconut cake made with boxed mix, coconut milk, and cream of coconut. Quick to prepare and even better the next day, it’s your new go-to for gatherings or last-minute dessert needs.
12
servings
Ingredients
- 1 white cake mix - I like the Betty Crocker brand
- 1-1/4 cup coconut milk
- 15 ounce can cream of coconut
- 8 ounce container of whipped topping
- 1 cup flaked coconut
Instructions
- Prepare 1 white cake mix according to the directions on the box, substituting 1-1/4 cup coconut milk for the water in the mix. I like to use a stand mixer to mix it up. Bake in a 9 x 13-inch pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. If the cake overbakes, the crust will be too dry to absorb the cream of coconut.
- While the cake is still warm, poke holes all over the top of the cake with a skewer, a toothpick, a chopstick, or even a fork.
- Warm a 15 ounce can cream of coconut in the microwave for 1-1/2 minutes on HIGH, then pour over the cake. Chill in the refrigerator for several hours or overnight.
- Frost with 8 ounce container of whipped topping. Sprinkle 1 cup flaked coconut (toasted, if you like--quick to do in a microwave). Keep refrigerated.
Nutritional Information
Serving: 1 | Calories: 412kcal | Carbohydrates: 66g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 95mg | Fiber: 3g | Sugar: 47g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg