Monday, February 9, 2009


I don't know if you should make this cake. If you have great self-discipline then proceed. But I am telling you it is addictive. It sits on the counter calling your name after you have had a piece. And although you have eaten more than enough it still calls your name. So you take a plastic spoon and discreetly scrape around the dish to innocently clear out the coconut cream-soaked bits of cake left after pieces are scooped up. You then will immediately throw away the plastic spoon thinking that will take care of any future (you know, future meaning 5 minutes from now) nibbles but soon you are getting another plastic spoon eating more bits of this lovely cake.

It is such a pretty cake in fact it was too pretty for a Super Bowl dinner--it is more fitting for a tea party or a birthday party. Lori never should have brought this cake to my house. She does this because she is the skinny sister and can eat this whole cake and still zip up her jeans.

Here is the recipe--don't say I didn't warn you...


1 yellow cake mix
1/2 cup oil
1 cup water
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla

1 can sweetened condensed milk
1 can cream of coconut
1 9 oz. carton whipped topping (Lori used non-fat Cool Whip)
2 pkgs. coconut
Preheat oven to 350 degrees. Mix cake ingredients together and beat well. Pour into a 9 x 13 greased pan. Bake according to directions on cake box. Remove from oven and punch holes on the top with toothpick.
Icing: While cake is hot, drizzle sweetened condensed milk and cream of coconut on top. Let cool. Spread whipped topping over cake and sprinkle with coconut. Refrigerate.


  1. Kim- My Mom is in town and just checked out blog; Chef Victoria loves it! Hope all is well with you.

  2. O.K., you know me and coconut -- I am SO making this cake! I noticed the directions say to pour the cond. milk and "coconut cream" over the cake, but coconut cream isn't listed as one of the ingredients. What size/type of coconut cream do you recommend we use?

    Thanks for posting this!

  3. Oops! I left off an important ingredient for the icing! One can of cream of coconut. It might be too much to use the whole 14 oz. can--use your best judgment.

  4. I love to make this cake because it is so easy and yummy. I can't believe my cake made your blog Kimberly!!!

  5. Everytime I visit your blog I just have to look at this cake again. Yum! jill