Shirley Fromm'S Coconut Cream Cake
A moist, coconut-flavored cake layered with creamy topping, perfect for celebrations or casual gatherings, combining chocolate, coconut, and whipped cream flavors.
Ingredients
Instructions
- Combine the cake mix, 2/3 cup flaked coconut, water, and egg whites in a bowl.
- Beat the mixture for 2 minutes at high speed and 1 minute on low speed.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Punch holes all over the top of the cake with a two-pronged fork.
- Pour the cream of coconut evenly over the cake and let it cool.
- Mix the thawed Cool Whip and sour cream together.
- Spread the Cool Whip mixture over the cooled cake.
- Chill the cake for at least 4 hours before serving.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of vanilla extract to the cake batter. If you have dietary restrictions, you can substitute egg whites with a flaxseed mixture or use a vegan chocolate cake mix. To enhance the coconut flavor, try using toasted coconut flakes instead of plain. Also, ensure your Cool Whip is completely thawed for easy mixing.
Serving Suggestions
This Coconut Cream Cake is a delightful dessert on its own but can be paired with fresh fruit, such as sliced strawberries or pineapple, for a refreshing contrast. Consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also pairs beautifully with a cup of coffee or tea.
Storage & Reheating
Store any leftover Coconut Cream Cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it fresh for longer, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. To enjoy, simply thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley Fromm'S Coconut Cream Cake contains roughly 237 calories, with 7g protein, 30g carbohydrates, and 11g fat. It is a good source of protein (14% of the Daily Value).
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 make this cake in advance?
Yes, you can prepare this Coconut Cream Cake a day in advance. After assembling it, keep it chilled in the refrigerator. This allows the flavors to meld and the cake to set properly, making it even more delicious when served the next day.
What can I use instead of Cool Whip?
If you prefer a homemade option, you can use freshly whipped heavy cream instead of Cool Whip. Simply whip heavy cream until soft peaks form and gently fold in some powdered sugar to taste. This alternative adds a light and airy texture to your cake.
Can I use a different cake mix flavor?
Absolutely! While chocolate cake mix is traditional, you can experiment with other flavors like vanilla or yellow cake mix. Just keep in mind that different flavors will slightly alter the overall taste of the cake, but a vanilla mix would complement the coconut beautifully.
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).