Recipe: Coconut Cream Cake


Need 1 cup of water

550 gm White Cake Mix

1 tbsp White Sugar

1/3 cup Vegetable Oil

400 gm Coconut Cream

1 cup heavy Whipping Cream

½ tsp Coconut Extract

3 Eggs

400 ml sweetened Condensed Milk

1 cup Flaked Coconut


Preheat the oven to 350°F. Butter and dust with flour a 9x13 inch pan.

Take cake mix, eggs, oil, water and coconut extract in a bowl and beat well.

Transfer the mixture into the prepared pan and bake for 30 minutes, or until the toothpick test is done.

Mix coconut cream along with condensed milk in a bowl.

Make holes on the cake using fork and pour the milk mixture over int. Let the mixture soak in. Then refrigerate for 6-7 hours or overnight.

Beat whipping cream in a bowl forming into soft peaks.

Put in sugar and beat until it is firm. Pour it over the cake.

Top up with flaked coconut.

Ready to serve.

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