Mom's Refrigerator Coconut Cake Easy
Indulge in the tropical sweetness of *Mom's Refrigerator Coconut Cake Easy*, a creamy and dreamy dessert perfect for any occasion. This effortless recipe starts with a box of yellow or white cake mix, made incredibly moist with a luscious combination of sweetened condensed milk and canned cream of coconut. The magic happens when you poke holes into the freshly baked cake, allowing the rich coconut mixture to infuse every bite. Topped with fluffy whipped topping and a generous layer of sweetened shredded coconut, this refrigerator cake is a chilled treat that’s as refreshing as it is nostalgic. Ready in just 20 minutes of prep time and best served straight from the fridge, this easy coconut cake is a show-stopping dessert that will leave everyone asking for seconds! Perfect for parties, potlucks, and family gatherings.
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Ingredients
- 1 box Yellow or white cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 14 ounces Sweetened condensed milk
- 15 ounces Canned cream of coconut
- 16 ounces Frozen whipped topping (thawed)
- 2 cups Sweetened shredded coconut
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Step 2
Prepare the cake mix according to the package instructions, combining the mix with eggs, vegetable oil, and water. Pour the batter into the prepared baking dish.
Step 3
Bake the cake in the preheated oven for 28-33 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool slightly.
Step 4
While the cake is still warm, use the back of a wooden spoon to poke holes all over the surface of the cake, spacing them about 1 inch apart.
Step 5
In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until well combined.
Step 6
Slowly pour the milk mixture over the poke holes, ensuring it seeps into the cake. Let the cake cool completely to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
Step 7
Once the cake is chilled, spread the thawed whipped topping evenly over the entire surface of the cake.
Step 8
Sprinkle the shredded coconut generously over the whipped topping, covering the cake completely.
Step 9
Slice into squares and serve chilled. Enjoy this moist and creamy coconut delight!
Nutrition Facts
| Serving size | (2377.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7684.4 |
| Total Fat 388.0g | 0% |
| Saturated Fat 219.4g | 0% |
| Polyunsaturated Fat 68.5g | |
| Cholesterol 692.9mg | 0% |
| Sodium 3759.4mg | 0% |
| Total Carbohydrate 994.3g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 756.1g | |
| Protein 92.0g | 0% |
| Vitamin D 154.8IU | 0% |
| Calcium 1752.5mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 3060.5mg | 0% |
Source of Calories