Coconut Cake

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Coconut Cake


  • 1 yellow cake mix
  • 1 can sweetened condensed milk
  • 1 can cream of coconut
  • 12-to-16-ounce Cool Whip
  • 1 pkg. frozen coconut



  1. Bake cake in a 9-by-13 inch pan as directed. Take out of oven and poke holes all over with a drinking straw. Mix condensed milk and cream of coconut. Pour over cake while warm. Let cool in refrigerator. Add Cool Whip on top, then sprinkle coconut. Cover with plastic wrap. Keep in refrigerator overnight.


Recipe courtesy of

Nancy Datoli of Mooresville, a member of EnergyUnited

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