Cool Coconut Cake

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Cool Coconut Cake
  • Prep 25 min
  • Total 5 hr 0 min
  • Servings 18
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Dip slices of moist and fluffy white cake into shredded coconut and coconut milk for a coconut delight.
By Paula Kittelson
Updated Jul 16, 2012


  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 can (13.5 to 14 oz) coconut milk (not cream of coconut)
  • 1 bag (8 oz) shredded unsweetened coconut


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray; line with cooking parchment paper. Make cake mix as directed on box, using water, oil and egg whites. Pour batter into pan.
  • 2
    Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, at least 1 hour.
  • 3
    In medium bowl, mix condensed milk and coconut milk with whisk until well combined; set aside. Place coconut in another medium bowl; set aside.
  • 4
    Cut cake into 6 rows by 3 rows or 6 rows by 4 rows. Cut foil into squares large enough to wrap cake pieces.
  • 5
    Dip cake pieces, one at a time, in milk mixture for 5 seconds, making sure all sides are covered (you want the cake to absorb as much liquid as possible). Place moistened cake piece in bowl of shredded coconut, turning to coat all sides. Wrap each piece individually in foil. Refrigerate at least 3 hours or up to 24 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a fun presentation, place wrapped cake pieces inside treat bags and tie with a bow. This cake is perfect for kids’ birthday parties, picnics or a special lunch-box treat.
  • tip 2
    The smaller the pieces of cake, the more moist they will be.
  • tip 3
    This is a great plan-ahead recipe. The longer the cake sits in the refrigerator, the better it tastes!


Nutrition Facts are not available for this recipe
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