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.
My teenager daughter made this. It was very easy since the cake was from a cake mix and the frosting was store bought. She put about 2/3 of the batter in an 8x11 pan and the rest in a muffin tin. Following some reviews recommendation, she used less condensed sweetened milk. She also used unsweetened coconut powder ( what we had at the time) The cake was moist and had a delightful coconut flavor, and it is the ideal kind of cakes for beginner bakers. - 01 Jan 2018 (Review from Allrecipes USA and Canada)
I made it as a Christmas dessert. I added green food coloring to the coconut mixture and added red maraschino cherries on the top. It was a big hit. I didn’t have coconut cream so I put a can of coconut milk in the refrigerator and then scooped the hardened “cream” from the top of the can. Though I did end up using a little of the watery milk left in the can to make it thinner so it would pour into the poke holes. - 27 Dec 2017 (Review from Allrecipes USA and Canada)
i made this cake exactly according to the recipe. i used the coconut cream, not the milk. the cake turned out totally mushy! we ended up throwing it out because nobody really likes a soggy cake! i just wondered why it had so many great reviews. - 21 Dec 2017 (Review from Allrecipes USA and Canada)