Description
A delightful and celebratory cake that combines fluffy vanilla cake with creamy coconut and condensed milk, topped with whipped cream and colorful pastel decorations.
Ingredients
Scale
- 1 box vanilla cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut cream or pudding mix
- 1 cup shredded coconut
- Whipped cream
- Pastel food coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Combine cake mix, eggs, water, and oil in a bowl; mix until well combined. Pour into the prepared baking dish and bake according to package directions.
- Let the cake cool for about 10 minutes. Use a fork to poke holes all over the top of the cake.
- Mix the sweetened condensed milk and coconut cream in a bowl. Pour this mixture over the cake, ensuring it fills the holes.
- Let the cake chill in the refrigerator for at least 2 hours.
- Spread whipped cream over the top, sprinkle with shredded coconut, and add pastel food coloring as desired.
- Cut into slices and serve.
Notes
For people with diabetes, consider sugar substitutes like stevia, monk fruit, or allulose. Store covered in the fridge for up to 5 days or freeze individual slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg