Coco Casa Coconut Cream Cake
A luscious coconut cream cake featuring moist butter cake layers soaked in coconut milk and cream, topped with Cool Whip and shredded coconut for a tropical treat.
Ingredients
Instructions
- Mix the butter cake according to the directions on the box and bake in a 9 x 13-inch pan.
- Remove the cake from the oven and punch holes all over the warm cake.
- Pour a can of coconut cream over the cake, then pour a can of Eagle Brand milk over the cake.
- Place the cake in the refrigerator until it is cool.
- Once cooled, spread a large carton of Cool Whip on top of the cake.
- Sprinkle shredded coconut over the Cool Whip topping before serving.
Tips & Substitutions
For a lighter texture, consider substituting half of the Cool Whip with Greek yogurt. If you want to enhance the coconut flavor, you can add a teaspoon of coconut extract to the cake batter. Ensure the cake is completely cool before adding the toppings for the best presentation. This cake can also be made with a homemade cake if you prefer not to use a mix.
Serving Suggestions
This Coconut Cream Cake is perfect for summer gatherings or potlucks. Serve it alongside fresh fruit like strawberries or pineapple for a vibrant dessert display. It pairs beautifully with Strawberry Banana Trifle, offering a delightful contrast in flavors and textures. Garnish with mint leaves for an elegant touch.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed chilled, so there's no need to reheat it. If you want to serve it later, just slice and enjoy straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coco Casa Coconut Cream Cake contains roughly 296 calories, with 3g protein, 17g carbohydrates, and 26g fat. It is a good source of dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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).
Frequently Asked Questions
Can I use a different cake mix for this recipe?
Absolutely! While the butter cake mix is recommended for its flavor and texture, you can experiment with other flavors like vanilla or coconut cake mixes. Just be mindful of how the flavor profiles might affect the overall taste of the cake.
How can I make this recipe gluten-free?
To make this Coconut Cream Cake gluten-free, simply use a gluten-free cake mix instead of the standard butter cake mix. Be sure to check that all other ingredients, like the Cool Whip and coconut cream, are also gluten-free.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. After assembling the cake with the coconut cream and Eagle Brand milk, keep it covered in the refrigerator. Just add the Cool Whip and shredded coconut on the day you plan to serve it for the freshest look and taste.
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).