Cookies that require no baking and are incredibly delicious that you can freeze and take out when you have guests. Wonderful for the holidays!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 (18.25 ounce) package white cake mix
- ¼ cup vegetable oil
- 3 eggs
- 1 (8 ounce) container sour cream
- 1 (8 ounce) can sweetened cream of coconut
- 1 (16 ounce) package confectioners’ sugar
- 1 (8 ounce) package cream cheese
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 195 mg |
| Sugars | 36 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing, next level delicious cake! Every birthday my family members and friends ask me for this cake!!
As the other reviewer said this is the moistest cake ever. I use some of the adjustments from the other readers. 1. I baked it 35 to 45 minutes 2. I put 1 teaspoon of coconut extract in the batter and substituted coconut extract for vanilla extract in the frosting 3. I will most definitely make again but I would cut the powdered sugar by maybe half as the frosting made it way too sweet. Also, my husband really isn’t a fan of coconut but he liked the flavor of the cake but not the coconut in the frosting. Next time I’ll only put coconut on half of the cake.
It is a winner in my house. I added a bit more sugar to the coconut cream and a bit of coconut extract. Wow!! It makes it incredibly moist but not wet. I used a cream cheese cool whip for the icing.
It was pretty good, nice and moist. However even with the coconut cream in the cake mix my cake didn’t have any coconut flavor. I probably will not make it again.
It’s not baking if you start with a box of cake mix. Mixes leave a strange flavor. If you bake a cake without a mix – you’ll never go back to boxes.
Yummy yum yum
We loved the recipe change of less sugar in the frosting and more of a cream cheese frosting taste. I will make it again.
Made this for my mother-in-law’s birthday and it was a huge hit! Very moist and a pretty cake. After reading that others thought it was too sweet I decided to use unsweetened coconut cream and it was perfect. I also substituted coconut milk and coconut extract in the icing. If you have trouble finding coconut cream look in the Asian section of the grocery store.
My cake came out perfectly. it had the entire house smelling delicious and it was the hit of the occasion. i will definitely be making it again. not a fan of the coconut flakes, it’s just as delicious with just the cream icing or without.
I read most of the reviews before making this cake . I noticed many people talking about how sweet this cake was so I decided to only use half of the cream of coconut and condensed milk mixture. It turned out perfect! Not too sweet like a cake you would get at a grocery store bakery but just sweet enough. It was even better the next 3 days and didn’t turn into a tres leches cake. Thank goodness because my family hates the milkiness of tres leches. The bad thing is I still have half of the milk mixture so I guess I will be making this again real soon.
My husband loved this! He asked for a chocolate coconut cake, so I used a packaged Devil’s Food cake. Everything else was the same, except he wanted toasted coconut also, so I toasted some of the coconut flakes and sprinkled them on top. There is a huge piece missing from the picture-hubby couldn’t wait.
This is excellent and easy. Per other reviews, I added coconut flavoring to both the cake and the icing, and due to some of the comments about the cake being too moist, added about 10-20% less oil and coconut cream to the cake batter itself. Just fabulous!
Easy and delicious. Everyone loved it.
The flavors of the cake and frosting were just perfect! The only challenge I had was in frosting the cake. The frosting stuck to the cake and didn’t spread well, so it looked messy. But we all agreed it still tasted great!
I have made it twice and will make it again. I added a little of the cream of coconut (2 tablespoons) to the frosting to add a little coconut taste. Easy to make recipe and everyone likes it
Everytime I make this cake I love it more!
Toasted 1/2 of topping coconnut and sprinkled on top of cake delicious
Made this cake for wedding shower and it was a hit!!!! everybody who tried it loved it! I used the filling and icing from the reviewer “TANYA” and added 1 1/2 teaspoon coconut extract to the cake batter and the frosting.
This was a wonderfully moist and delicious cake. I’ve been looking for a good coconut cake recipe and this is it. I made it for Easter and baked it in a 9 x 13 pan. I decorated it with colored coconut nests and Hershey M&M eggs.
Cake has the coconut flavor, but really a dense and heavy cake. The cream cheese makes a good icing for the cake. I did add coconut flavoring in the icing also.
I was in the mood for coconut cake and am thrilled I found this recipe. Yum! I made the cake as directed and used two (2) 9″ round pans. Be sure to grease / flour the pans well. I substituted coconut extract in the icing for the vanilla. I also used raspberry filling in the center. (Be sure to bank frosting around the outside of the lower cake, so the filling stays put.) To the reviewer who complained that her frosting was too runny, to fix this, add more powdered sugar until you achieve the consistency you want. My frosting was too thick, and I added a bit more milk to thin it down just a pinch. Overall, excellent recipe!