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.
Easy Coconut Creme Cake
**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
- 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.
- 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.
- 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.