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Wednesday, January 20, 2016

Easy Coconut Cream Cake

If you love the coconut cream cake at Nordstom, you will love my version of easy coconut cream cake. I made this for my mother in law, as she loves Nordstrom's coconut cream cake. This version is easy because you don't have to do a layered cake but the flavor is the same. A light moist cake with a lovely coconut flavor.

coconut cake, Nordstrom coconut cream cake, poke cake

Easy Coconut Creme Cake

Recipe by Elaine Lewis
**I made this in a deep 13 x 9 inch baking dish and wanted the cake to be nice and thick. I don't know if they have cut down the amount in the average pre-made cake mix, so I used one and half boxes of mix and modified the rest of the ingredients for that. If you have a smaller dish or you want to make a smaller cake, than go ahead and take the extra 1/2 off the recipe. However, I am sharing exactly how I make this cake as I know the results are good. The coconut cream can be hard to find. Look for it in the specialty aisles of the grocery store or you can order it.
Prep time: 15 minutes
Cook time: 30 - 35 minutes
Yield: One large cake
  • 1 and a 1/2 boxes vanilla white cake mix
  • Oil as directed for 1 1/2 boxes of mix
  • water as directed for 1 1/2 boxes of mix
  • 1 can Coconut Cream (not milk)
  • 1 container Whipped topping or homemade whipped cream
  • 1 cup toasted coconut flakes
Cooking Directions
  1. Take a deep 13 x 9 inch baking dish and spray lightly with non stick spray. Preheat oven according to box directions. Bake the cake until done. Cool cake completely.
  2. While the cake is baking, toast your coconut flakes in the oven. Spread on a cookie sheet and bake about 7-8 minutes stirring every couple of minutes. When golden brown remove and cool.
  3. When the cake is cool, take a skewer or a chopstick sized poker and poke holes all throughout the cake. Get the edges too. Pour the can of coconut cream over the entire cake. Pop in the refrigerator uncovered for about a half hour. Once cooled, spread your whipped cream over the top and sprinkle on the toasted coconut flakes.
I use Goya canned coconut cream.


Susan Freeman said...

My husband will love this. Thanks for the recipe!

Big Texas Hugs,
Susan and Bentley

Valerie CottageMakingMommy said...

Oh my this looks yummy

Michele @ The Nest at Finch Rest said...

This sounds absolutely heavenly - thank you for sharing. I LOVE coconut anything! YUMMMMMMMMMM!

Elizabeth said...

Sounds wonderful! Thanks for sharing with us!

Anne's Attic - Design said...

Your pie looks amazing! T think that I can smell it from here!Thank you for sharing it on SYC! Jo

Mountain Mama said...

Oh, this looks heavenly!! I'm already thinking ahead to Spring - this would be lovely for Easter!

Angela ~ Call Her Blessed said...

I've made a similar cake for years ... from an old church cookbook. It's called Pina Colada cake. Everything is the same (only you use 1 cake mix). It's my brother's favorite.

Jann Olson said...

Elaine, I love coconut cream cake! sometimes I buy the Sarah Lee one in the freezer section. Can't wait to try this! Thanks for sharing the recipe with SYC.

Jann Olson said...

I love coconut cream cake! Sometimes I buy the frozen Sara Lee one. Can't wait to try this! Thanks for sharing with SYC.

Jann Olson said...

Hi Elaine, just wanted to let you know that you will be featured at SYC today.

NanaDiana said...

Thank you for this recipe, Elaine. I just realized that you had dropped off my blog reading list. A while back I lost all my blogs that I read and thought I had restored it---apparently not. Anyway- putting you back on my sidebar. I am going to make this recipe and take it in to some special gals we are dealing with right now.
Have a wonderful weekend. xo Diana

Lindsey Tradup said...

This sounds and looks delicious. It's similar to one my mom used to bake. I'm definitely trying this. Pinning and tweeting! <3

Mary Schnurr said...

This is almost like the coconut cake I make, although mine also has a can of sweetened condensed milk mixed with the coconut milk. Makes it very rich, and is even better if made a day ahead so the flavors have time to blend. Love it

Mary S.