Crème of Coconut Cake Recipe
Ingredients:
For the Cake:
1 box white or yellow cake mix
1 cup crème of coconut (usually found in the cocktail or baking aisle)
1 cup sour cream
½ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
For the Topping:
1 can (14 oz) sweetened condensed milk
1 cup crème of coconut
1 ½ cups sweetened shredded coconut (toasted, for garnish)
Whipped cream or cool whip (for topping)
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
In a large mixing bowl, combine the cake mix, crème of coconut, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined (you can use an electric mixer on medium speed for about 2 minutes).
Fold in the shredded coconut.
Pour the batter evenly into the prepared pans and bake according to the cake mix package instructions, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Soak the Cake:
While the cake is cooling, mix the sweetened condensed milk and crème of coconut in a bowl.
Poke holes all over the top of the cooled cake using a fork or a skewer.
Pour the sweetened condensed milk and coconut mixture evenly over the top of the cake, allowing it to soak into the holes.
Chill the Cake:
Cover the cake and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together and the cake to absorb the liquid.
Top the Cake:
Once the cake is fully chilled, spread a thick layer of whipped cream or cool whip on top.
Toast the shredded coconut by spreading it on a baking sheet and toasting it in the oven at 350°F for 5-7 minutes, stirring occasionally, until golden brown. Allow it to cool before sprinkling on top of the whipped cream.
Serve:
Slice and enjoy the cake with its moist texture and tropical coconut flavor!