Cool Coconut Cake

Health score
1%
Cool Coconut Cake
300 min.
18
310kcal

Suggestions


Indulge in a tropical escape with our Cool Coconut Cake, a delightful dessert that promises to transport your taste buds to a sun-kissed paradise. Perfect for gatherings or simply to satisfy your sweet cravings, this cake is a harmonious blend of moist, fluffy cake and rich coconut flavors. With a preparation time of just 300 minutes, you can easily whip up this treat for up to 18 servings, making it an ideal choice for parties, potlucks, or family celebrations.

What sets this cake apart is its unique soaking method, where each piece is dipped in a luscious mixture of coconut and sweetened condensed milk, allowing the cake to absorb all that creamy goodness. The final touch comes from a generous coating of shredded coconut, giving each bite a delightful texture and a burst of flavor. Not only is this cake a feast for the palate, but it also boasts a caloric breakdown that balances indulgence with enjoyment, making it a guilt-free dessert option.

Whether you're a seasoned baker or a novice in the kitchen, this Cool Coconut Cake is easy to make and sure to impress. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 13.5 oz coconut milk canned (not cream of coconut)
  • 14 oz condensed milk sweetened canned (not evaporated)
  • oz coconut shredded unsweetened
  • box cake mix white

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • whisk
  • wire rack
  • toothpicks
  • aluminum foil

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray; line with cooking parchment paper. Make cake mix as directed on box, using water, oil and egg whites.
  2. Pour batter into pan.
  3. Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, at least 1 hour.
  4. In medium bowl, mix condensed milk and coconut milk with whisk until well combined; set aside.
  5. Place coconut in another medium bowl; set aside.
  6. Cut cake into 6 rows by 3 rows or 6 rows by 4 rows.
  7. Cut foil into squares large enough to wrap cake pieces.
  8. Dip cake pieces, one at a time, in milk mixture for 5 seconds, making sure all sides are covered (you want the cake to absorb as much liquid as possible).
  9. Place moistened cake piece in bowl of shredded coconut, turning to coat all sides. Wrap each piece individually in foil. Refrigerate at least 3 hours or up to 24 hours.

Nutrition Facts

Calories310kcal
Protein5.34%
Fat45.38%
Carbs49.28%

Properties

Glycemic Index
3.39
Glycemic Load
7.32
Inflammation Score
-2
Nutrition Score
7.2221739641998%

Nutrients percent of daily need

Calories:309.69kcal
15.48%
Fat:16.17g
24.88%
Saturated Fat:13.47g
84.17%
Carbohydrates:39.52g
13.17%
Net Carbohydrates:36.68g
13.34%
Sugar:25.72g
28.58%
Cholesterol:7.5mg
2.5%
Sodium:234.9mg
10.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.28g
8.56%
Manganese:0.6mg
30.04%
Phosphorus:199.8mg
19.98%
Selenium:9.38µg
13.4%
Calcium:132.2mg
13.22%
Fiber:2.84g
11.35%
Vitamin B2:0.17mg
9.8%
Copper:0.18mg
9.17%
Iron:1.37mg
7.61%
Magnesium:28.1mg
7.02%
Folate:27.07µg
6.77%
Potassium:223.95mg
6.4%
Vitamin B1:0.1mg
6.35%
Zinc:0.74mg
4.9%
Vitamin B3:0.97mg
4.85%
Vitamin B5:0.39mg
3.9%
Vitamin B6:0.06mg
3.21%
Vitamin E:0.37mg
2.48%
Vitamin C:1.36mg
1.65%
Vitamin B12:0.1µg
1.62%
Vitamin A:58.87IU
1.18%