coconut refrigerator cake
(1 rating)
This is a cool, moist and very sweet cake. It's very easy to make and is always a big hit. It's a favorite for the 4th of July (decorated with strawberries and blueberries), Christmas (mint leaves and cherries) and Easter (jelly beans, etc...) Delicious!
(1 rating)
yield
12 serving(s)
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For coconut refrigerator cake
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1 boxwhite or yellow cake mix
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(plus ingredients per instructions on box, such as eggs, oil, water)
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1/2 tspcoconut extract, divided
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2 ozcream cheese, room temperature
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1 cancream of coconut (15 oz.)
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1 cansweetened condensed milk (14 oz.)
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18 oz. tub whipped topping, thawed
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1 1/2 cshredded sweetened coconut
How To Make coconut refrigerator cake
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1Prepare and bake cake, as directed on box, for a 9"x13" glass dish, adding 1/4 teaspoon coconut extract to batter.
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2While cake is baking, whip cream cheese, in a medium mixing bowl, until fluffy.
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3Gradually mix in the cream of coconut, sweetened condensed milk and remaining 1/4 teaspoon coconut extract until well combined. Set aside.
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4When finished baking, remove from oven and immediately poke holes all over the cake. (A bamboo chopstick or wooden skewer works well.)
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5Pour milk mixture very slowly over the cake, saturating every hole (the slower, the better.)
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6Refrigerate cake until cold (about 2 hrs. or more.)
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7Spread whipped topping over cake and sprinkle with the coconut.
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8Decoration tips: For Christmas garnish with mint leaves and maraschino cherries or red raspberries; for Independence day use strawberries and blueberries to create stars and stripes; for Easter use jelly beans, pastel malted milk eggs or Peeps.
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9Refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for COCONUT REFRIGERATOR CAKE:
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