Creamy Coconut Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A coconut cake made with coconut cream and condensed milk, topped with whipped topping and toasted coconut flakes. Rich and tropical with creamy, indulgent layers, it's a showstopper dessert with bold coconut flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 15 ounce white cake mix ((see note))
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 & 1/2 cups sweetened coconut flakes
- 12 ounce container Cool Whip topping (, thawed (see note))
- 14 ounce can sweetened condensed milk
- 3/4 cup cream of coconut ((Coco Lopez))
- 1/2 cup toasted coconut flakes
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 195mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 130mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.