Coconut Cake Recipe
Growing up, my mom always had us in the kitchen cooking alongside her. This recipe is similar to a tres leches cake. Coconut cake was actually the first dessert I learned how to make! My mom has taught me everything I know about cooking and making a recipe your own. If you try this one out, send me photos and let me know how you like it!
white cake mix
sweetened condensed milk
You could always make your cake batter from scratch but what I love about this recipe is that it’s super easy! Once you have all your ingredients mixed, add 3 tsp. of coconut extract. Beat completely until there are no lumps.
Grease a 9x13 pan. Personally, I like Pam the best for this. Follow the back of the box for baking instructions.
the good stuff
The best part this cake is the glaze. Once the cake is out of the oven, poke holes with a fork all the way down to the base of the cake. To make your glaze, all you need is a can of sweetened condensed milk and a cup of vanilla syrup. Mix them together in a bowl and pour over the cake while it is still warm. Refrigerate for thirty minutes.
Time to toast your coconut! Spread your coconut shavings evenly across a pan and throw them in the oven on 350 for about five minutes.
tip: make sure you watch your coconut closely because it can burn quickly.
Now there are two options here. Depending on how much time you have, you can either make your own whipped cream from scratch or use ready-made whipped cream. We prefer making our own but it is completely up to you! Pull your cake out of the refrigerator, top with whipped cream and sprinkle on your coconut. There you have it! It’s simple, easy and delicious!