Earl'S Coconut Cake
A moist, tropical-flavored coconut cake featuring creamy coconut milk and whipped topping, perfect for celebrations or casual gatherings celebrating light, sweet, and coconutty flavors.
Ingredients
Instructions
- Bake the cake in a 9 x 13-inch baking dish and allow it to cool.
- Use a drinking straw or similar object to punch holes all over the surface of the cooled cake.
- Mix together the cream of coconut and Eagle Brand milk in a bowl.
- Pour the coconut and milk mixture over the cake, ensuring it soaks in through the holes.
- Refrigerate the cake overnight to allow flavors to meld.
- Next day, spread Cool Whip over the top of the cake.
- Sprinkle shredded coconut on top of the Cool Whip.
- Serve and enjoy.
Tips & Substitutions
For a more intense coconut flavor, consider adding shredded coconut to the batter before baking. If you're short on time, you can use whipped topping instead of Cool Whip. You can also substitute the white cake mix with a vanilla or coconut-flavored cake mix for a unique twist. To enhance sweetness, try adding a splash of vanilla extract to the coconut and milk mixture.
Serving Suggestions
This cake pairs beautifully with a cup of coffee or tea and makes for a delightful dessert at gatherings. Consider serving it alongside fresh fruit like berries or mango slices to balance the sweetness. For a festive touch, add a sprinkle of toasted coconut or nuts on top. It also complements well with dishes like Wisconsin Potato Salad for a well-rounded meal.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To maintain the texture, avoid stacking pieces directly on top of one another. If you want to enjoy it chilled, take it out of the fridge about 15 minutes before serving. This allows the cake to slightly soften while keeping the flavors intact.
Nutrition & Diet Analysis (per serving)
Each serving of Earl'S Coconut Cake contains roughly 456 calories, with 6g protein, 82g carbohydrates, and 12g fat. It is an excellent source of iron (31% of the Daily Value) and calcium (27% of the Daily Value), and a good source of vitamin A and vitamin C.
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 fresh coconut instead of cream of coconut?
Using fresh coconut is possible, but it will alter the texture and flavor of the cake. Cream of coconut provides a smooth, sweet consistency that's hard to replicate with fresh coconut alone. If you choose to use fresh coconut, consider adding additional sugar to achieve the desired sweetness.
How do I make this cake gluten-free?
To make the cake gluten-free, substitute the white cake mix with a gluten-free cake mix. Ensure that other ingredients, like Cool Whip and cream of coconut, are also gluten-free. This adaptation maintains the cake's moistness while catering to gluten-sensitive individuals.
Can I freeze this coconut cake?
Yes, you can freeze the coconut cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and add the Cool Whip topping just before serving for best results.
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).