This is such a simple and delicious cake to make. It is a great option for any of you that eat gluten free. The cream of coconut soaks into cake making it nice and moist. Directions are below, but feel free to click here for a printable version.
Coconut Cream Cake
1 can of cream of coconut (see notes)
1 Prepared cake-I prefer White or Yellow
1 1/2 cup shredded coconut
1 8 oz tub of thawed whipped topping
Prepare and bake cake as directed.
Toast coconut on a baking sheet in a 325° oven for 8-15 minutes (watch carefully and stir frequently (every 5 minutes or so). The outer coconut will toast faster than that in the center. Allow to cool.
Make slits or x’s in slightly cooled cake about 2 inches apart. I use a butter knife.
Shake your can or bottle of cream of coconut to mix . Open, and pour between 1/3-1/2 of can on 9” round cake, or one complete can on 9x13” pan. Allow the cream of coconut to soak into your cake. Wait at least 30 minutes before next step.
Top your cooled cake with whipped topping and toasted coconut.
Dig In. I hope that you enjoy.
Ingredient Notes: Coconut cream is not coconut milk. I find it in the liquor section of most grocery stores. Coconut cream does not contain alcohol, it is frequently used in Piña Coladas.
GF Note: You may notice in the picture of the ingredients that I have two cake mixes. I just happened to make two cakes when preparing this dessert. I eat gluten free and my husband does when he doesn't have another option; I took pity on him and made him a cake of his own. The Betty Crocker Yellow Cake Mix is my favorite GF cake mix out there. It has a great flavor and texture, and it is reasonably priced as well. I especially like this cake if it is warmed up slightly after being in the fridge.