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Toasted Coconut Cake

Toasted Coconut Cake

A light and delicious cake that is easy to make.

Course Dessert
Cuisine American
Keyword Coconut, Cool Whip, Easter, Easy Cake, Easy Dessert Recipe, holiday, Mother's Day
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12
Author Sweeter With Sugar

Ingredients

  • 1 box white cake mix plus the ingredients needed for the cake mix
  • 15 ounce can cream of coconut divided
  • 8 ounce tub Cool Whip
  • 1/2-1 cup shredded coconut

Instructions

  1. Make and bake white cake mix as directed on the back of the box.

  2. When cake has finished baking, remove from the oven and poke the cake with a fork.

  3. Drizzle all but 3 tablespoons of the can of cream of coconut over the top of the cake, try to get the cream of coconut all over the cake top.

  4. Cool cake completely, on the counter or cover the cake and place in the refrigerator.

  5. While the cake cools, toast the coconut. Place shredded coconut on a baking sheet and place under the low broiler. Watch closely so it will not burn-this will not take much time. Remove from the oven and allow time to cool.

  6. When cake has cooled completely, mix the remaining three tablespoons of cream of coconut with the Cool Whip. Spread on the cake.

  7. Either sprinkle toasted coconut over the cake or serve it in a serving bowl to allow your guests the option. Some people like the flavor of coconut but not the texture, so I serve it on the side. Enjoy this delicious cake.