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Coconut Cream Cake

Escape to a tropical paradise with each bite of this Coconut Cream Cake, a perfect blend of rich, creamy textures and the exotic allure of coconut.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Cake, Coconut
Servings: 12 servings
Calories: 380kcal

Equipment

  • Mixing Bowl
  • Bundt Pan

Ingredients

Cake

  • 1 box yellow cake mix
  • 4 large eggs
  • 1/2 cup vegetable or canola oil
  • 3/4 cup sour cream
  • 1 tsp coconut extract
  • 1 box instant coconut cream pudding mix
  • 2/3 cup water

Topping

  • 1 large container Cool Whip topping, thawed
  • 1/2 package instant coconut cream pudding mix
  • 3/4 cup sweetened shredded coconut

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the yellow cake mix, eggs, oil, sour cream, coconut extract, pudding mix, and water. Beat until smooth.
  • Grease a bundt pan and pour the batter into it. Bake for 40-45 minutes.
  • Prepare the topping by mixing Cool Whip with coconut cream pudding mix. Refrigerate for 10 minutes.
  • Spread the topping over the cooled cake and sprinkle shredded coconut on top.
  • Refrigerate the cake for a few hours before serving.

Notes

Chilling the cake enhances the flavors and helps the frosting set perfectly.

Nutrition

Calories: 380kcal | Fat: 18g