Betty'S Coconut Cake
A luscious coconut cake featuring moist yellow cake, topped with Cool Whip and shredded coconut, perfect for celebrations or a tropical-inspired treat. Suitable for any occasion.
Ingredients
Instructions
- Cook the yellow cake mix according to the directions on the box for a pound cake.
- Remove the cake from the oven once done; quickly punch holes in it with a knife.
- Pour condensed milk over the hot cake through the holes.
- Let the cake cool completely.
- Spread Cool Whip on top of the cooled cake.
- Sprinkle shredded coconut over the Cool Whip.
- Refrigerate the cake overnight before serving.
- Use a long loaf pan for baking.
Nutrition & Diet Analysis (per serving)
270
kcal
13% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).