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Coconut Cake


This cake is rich, moist and delicious.


  • 1 (18.25 ounce) box Duncan Hines yellow cake mix
  • 1 (15 ounce) can cream of coconut
  • 1 (14 ounce) can Eagle Brand sweetened condensed milk
  • 1 ( 7 ounce) can Angel Flake coconut, divided
  • 1 (12 ounce) container Cool Whip


  1. Follow directions on box to make cake and bake in a 13 x 9-inch pan.
  2. Poke holes in cake as soon as you remove it from the oven.
  3. Mix sweetened condensed milk, cream of coconut and 1/2 can of coconut. Pour over hot cake.
  4. Cool completely.
  5. Spread Cool Whip over the cold cake and sprinkle with remaining coconut.

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