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Coconut Cream Yummy Cake Recipe
Coconut Cream Yummy Cake Recipe photo by Taste of Home

Coconut Cream Yummy Cake Recipe

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4.5 26
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"I found this recipe as a kid in one of my mother's cookbooks. I didn't make it until I was older and now it is requested every Christmas. Sometimes I tint the coconut red and green for the holiday." – Angela Renae Fox, Gober, Texas
TOTAL TIME: Prep: 30 min. Bake: 40 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + chilling
MAKES: 15 servings


  • 6 large egg whites
  • 3/4 cup butter, softened
  • 1-1/3 cups sugar
  • 1 cup coconut milk
  • 1/2 cup 2% milk
  • 2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • SYRUP:
  • 1 can (13.66 ounces) coconut milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Flaked coconut

Nutritional Facts

1 piece (calculated without coconut) equals 491 calories, 29 g fat (21 g saturated fat), 66 mg cholesterol, 363 mg sodium, 52 g carbohydrate, 1 g fiber, 7 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, in another large bowl, cream butter and sugar until light and fluffy. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13-in. x 9-in. baking pan.
  4. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Place pan on a wire rack.
  5. Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients; slowly pour over cake, allowing mixture to absorb into cake. Let stand for 30 minutes. Cover and refrigerate for 2 hours.
  6. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle with coconut. Yield: 15 servings.
Originally published as Coconut Cream Yummy Cake in Taste of Home December/January 2011, p99

Nutritional Facts

1 piece (calculated without coconut) equals 491 calories, 29 g fat (21 g saturated fat), 66 mg cholesterol, 363 mg sodium, 52 g carbohydrate, 1 g fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Dec. 30, 2015

"Amazing! Made it so many times since :)"

Reviewed Feb. 1, 2015

"Absolutely amazing! Even better than it looks!!"

Reviewed Oct. 31, 2014

"This is SO husband loved it. I cheated by using a white cake mix using coconut milk as the liquid. Its great."

Reviewed May. 5, 2014


Reviewed Jun. 28, 2012

"I tried this recipe for a family reunion. I poured the syrup while the cake was very hot and allowed the correct time for it to absorb. Unfortunately I tasted a small pinch from one corner and thought the cake was going to soggy. I didn't have time to bake another before the group arrived, so I cut small pieces and apologized for the cake. BOY WAS I WRONG! Perhaps because the cake had set another day, the syrup was absorbed; everyone raved about the cake; my granddaughter put in an early request for this to be her special birthday cake; my Dad set aside "his piece" before eating the next meal, so someone else wouldn't get it; some of the relatives looked up the recipe as soon as they got back home. It is a little time consuming, but if you enjoy sharing a really good recipe - it's well worth the time & cost of ingredients. This is definitely a new addition to our "family favorites""

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