Oklahoma Coconut Cake
A moist, coconut-flavored cake topped with whipped cream, pecans, and shredded coconut, perfect for celebrations or a sweet treat that appeals to coconut lovers.
Ingredients
Instructions
- Bake the cake in a 13 x 9-inch pan according to the box instructions.
- While still warm, punch holes all over the cake.
- Mix the sweetened condensed milk and cream of coconut, then pour over the warm cake.
- Allow the cake to cool completely.
- Frost the cake with Cool Whip.
- Sprinkle flaked coconut and chopped pecans on top.
- Refrigerate before serving.
Nutrition & Diet Analysis (per serving)
534
kcal
27% DV
Protein
Fat
Carbs
Contains
Milk
Tree nuts
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).