Nana'S Coconut Cake
A moist and indulgent coconut cake layered with creamy Cool Whip and toasted coconut, perfect for celebrations or a delightful dessert for coconut lovers.
Ingredients
- 1 package yellow butter cake (Duncan Hines)
- 1 (12 oz.) Cool Whip
- 2 packages coconut ⓘ
Instructions
- Mix the yellow butter cake according to the package directions.
- Add one package of coconut to the cake batter and blend well.
- Bake the cake as directed and let it cool.
- Punch holes in the top of the cooled cake with a fork.
- Open a can of Coco Lopez and fill it with milk to the top.
- Mix the coconut and milk well and pour over the cake, filling the holes.
- When the cake is cold, spread 12 ounces of Cool Whip on top.
- Sprinkle the remaining coconut over the Cool Whip.
- Refrigerate the cake overnight before serving.
Tips & Substitutions
For a more intense coconut flavor, consider using unsweetened shredded coconut instead of the sweetened variety. If you want to make a lighter version, you can substitute Greek yogurt for some of the Cool Whip. To enhance the cake's flavor, add a teaspoon of vanilla extract to the batter. Make sure to let the cake cool completely before adding the coconut milk mixture to prevent it from becoming soggy.
Serving Suggestions
Serve Nana's Coconut Cake chilled for a refreshing dessert. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. For added texture, consider serving it alongside some Fancy Fruits for a colorful contrast. This dessert is perfect for gatherings and can be a delightful addition to summer barbecues or potlucks.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can be kept at room temperature for a couple of hours if serving but should be refrigerated afterward to maintain freshness. For best results, enjoy the cake chilled, as the flavors meld beautifully overnight.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S Coconut Cake contains roughly 118 calories, with 1g protein, 5g carbohydrates, and 11g fat. It is a good source of dietary fiber (11% 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?
Yes, you can substitute the yellow butter cake mix with a white cake mix or even a coconut-flavored cake mix for a more pronounced coconut taste. However, keep in mind that using a different mix may alter the final flavor and texture slightly.
How do I prevent the cake from getting soggy?
To prevent sogginess, ensure that the cake has cooled completely before applying the coconut milk mixture. Additionally, pour the mixture slowly and allow it to soak in gradually, filling the holes without over-saturating the cake.
Can I make this cake ahead of time?
Absolutely! This cake is ideal for making ahead of time. Prepare it a day in advance and let it refrigerate overnight. This will enhance the flavors and make it easier to slice when serving, allowing for a perfect presentation at your event.
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).