White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
I'm not much for coconut, but this cake is good. I want to let others know, however, that most cake mixes on the market today are no longer 18.25 ounces; they've shaved off anywhere from 2-3 ounces to save themselves some money on production costs, etc., and boost their profits at the same time. Adjust the recipe accordingly. - 22 Jun 2018 (Review from Allrecipes USA and Canada)
Wonderful! Everyone loved it. I like that it is a simple, easy recipe with big results. The only change I made was to use homemade whipping cream rather than the store bought frozen stuff. Taking into consideration the other reviewers comments of excessive sweetness, I made my whipping cream light on the sweetness to balance the cake. This recipe is going in the permanent file! - 02 Jul 2018 (Review from Allrecipes USA and Canada)
Delicious & light coconut cake. I did however add 1 tsp coconut extract to cake & substituted coconut milk mixed with about 1/2 cup powdered sugar since my local grocery was out of cream on coconut. I also toasted the coconut & only used about 2/3 of an 8 oz bag. It turned out just right for my taste...not too sweet - 01 Jul 2018 (Review from Allrecipes USA and Canada)