TROPICAL COCONUT CAKE

Delicious homemade TROPICAL COCONUT CAKE recipe, easy to prepare and full of flavor!

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TROPICAL COCONUT CAKE

Delicious homemade TROPICAL COCONUT CAKE recipe, easy to prepare and full of flavor!

Course Dessert

Cuisine American

Keyword easy recipe, homemade tropical coconut cake, tropical coconut cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 (600 g) vanilla cake mix
• 1 cup water
• 1⁄3 cup vegetable oil
• 3 (59 g) eggs
• 1 (270 ml) can coconut cream
• 1 (395 g) can condensed milk
• 1 (450 g) can crushed pineapple
• 1 (300 ml) can Cool Whip (Dairy Whip in Australia)
• 1 cup shredded coconut

Instructions

• Mix coconut cream & condensed milk together.
• When cake is cooked, punch holes in cake with skewer or chop stick.
• Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
• Pour undrained pineapple over the cake. Refrigerate until cold.
• Mix Dairy Whip and shredded coconut together and spread over cake.
• Refrigerate overnight, keep cold until ready to serve.
• You can substitute any yellow cake mix for the vanilla cake mix.

Tips for the Best TROPICAL COCONUT CAKE

• Pre-heat & Prep: Always gather all ingredients before cooking tropical coconut cake.
• Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.