This is Clint’s Mom’s Coconut Cake. I have never met her and the only thing I know about her is that she makes an addicting coconut cake. The first time I crossed its path, all circumstances were aligned to put it on an extra high pedestal.
We attended one of those “underground dining” events. You pay to go to a random place where you are served a meal at the “secret” location. Our event was hosted at my friend Clint’s wine and floral shop. The wine and flowers set a great scene. Our expectations were high. We were on the edge of the seats. Sadly, as the food was served, it all went downhill.
At one point we were served an undercooked mound of bread with an overly large bunch of herbs as a garnish. Inside, we found a full quail with all the little bones and steamed skin. The idea may have been grand but the execution… bad. Really bad.
Skip to the end of the night. Disappointed. Hungry. Slightly intoxicated. Whispers in the crowd… Clint has one of his mom’s coconut cakes. Clint’s Mom’s amazing coconut cake…. in the corner, Clint is sharing his cake. We crowded around it with forks like a pack of starving wolves. Straight from the pan, one forkful after another, it was the BEST TASTING cake I had eaten in ages.
Last week, I secured the recipe for Clint’s Mom’s Coconut Cake. I served it at a party, ate seconds and still found myself hovering over it with a fork later in the evening. Starting with a cake mix may not be acceptable to baking purists. But as one of my friend’s commented, the old Duncan Hines flavor helps tickle a nostalgia nerve on your palate AND makes this one of the easiest cake recipes ever.
Easy Coconut Cake
1 White Cake Mix (I prefer Duncan Hines)
3 Egg Whites
2 Tbsp Vegetable Oil
1 1/3 Cups Milk
2 1/2 Cups Shredded Coconut
1 Cup Cream of Coconut
1 container of Cool Whip OR 1 Pint Heavy Whipping Cream
Put cake mix, egg whites, vegetable oil, milk and 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes. Pour in a greased 9×13 pan. Bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
Remove from oven and immediately poke holes all over the cake. Pour 1 cup of Cream of Coconut over
the cake. Cool the cake. If using real whipping cream, whip it until fluffy, adding a few spoons of sugar along the way. Spread whipped cream or cool whip on the top and sprinkle with remaining 1 1/2 cups of shredded coconut.
Put in refrigerator for a number of hours before serving or overnight.
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April 27th, 2009 at 9:49 pm
Wow, this cake sounds like it saved the underground dining night. It must be a winner. My kind of cake too, out of the box with a little something something to make it better. I too have found the underground to be lacking in execution, while getting high marks for the anticipation and high hopes factor. That underground hook sure is enticing.
April 28th, 2009 at 10:35 pm
You know, I used to be a snob about boxed cake mixes, but then my mother-in-law doctored a box mix to create the best rum cake I’ve ever had. So, what kind of holes do you poke in the cake? I’m making this.
May 1st, 2009 at 8:32 pm
Several years ago I worked at a restaurant that served the BEST coconut cake. It was about 8 inches high. My job was to slice off the dry ends before the guests arrived. I secretly LOVED this job as I would gobble them up when the owner wasnt looking. Anyway..Ill try your coconut cake this weekend. Thanks for sharing the recipe!! Figtreeappetizers
May 3rd, 2009 at 8:13 pm
OMG.. I made your coconut cake for a small group of friends tonight. I did not even get to add the cool whipped topping and it was GONZO. So soft and sooo flavorful. Sooo delicious. Now I have to try your carrot cake!! Figtree appetizers
May 3rd, 2009 at 10:36 pm
Sounds wondferful and I plan to make it. Is cream of coconut at regular grocery stores?
May 4th, 2009 at 8:26 pm
I just heard from someone that if you have trouble finding Cream of Coconut, look in the liquor section of the grocery as it is often used in Pina Coladas.
I found my can in the Mexican section of the regular grocery store.
May 15th, 2009 at 8:43 pm
have been thinking about coconut cake on and off since Easter…can’t wait to make it this weekend!!!!!
May 19th, 2009 at 7:27 pm
Thank you Caroline for mentioning the tip about where to find the Cream
of Coconut. I am definitely making this on the weekend. Wish me luck on finding the coconut. Can’t wait to see what else will be Whipped up in the kitchen!
April 23rd, 2010 at 12:23 pm
Reader.
April 25th, 2010 at 9:28 pm
[...] can still remember the evening that I tasted my first bite of your coconut cake. After a less than satisfying meal, your son [...]
May 3rd, 2010 at 9:15 am
[...] This post was mentioned on Twitter by SwellGoods. SwellGoods said: Nomday! We made this coconut cake from @whippedtheblog, and are now debating eating a slice or 6 for breakfast: http://bit.ly/cQ9wEo #nomday [...]
August 8th, 2010 at 8:46 am
This is a fantastic recipe! Everyone who tried this has asked me how to make it. Agree that it is better with Dunkin Hines. I add a touch of sugar and vanilla to the homemade whipped cream. I also make this into cupcakes which come out great.
February 27th, 2011 at 4:52 pm
On Saturday night I made this cake. Saturday afternoon I realized how likely it is that I’m lactose intolerant. You would think that the heavy whipping cream and milk in the batter would stop me from going into my refrigerator every hour but has it? No. This cake is absolutely wonderful.
March 23rd, 2011 at 9:10 am
I made this recipe and it was wonderful. I think you can omit the coconut from the cake batter if you wish. Also, I used the fresh frozen coconut as it adds more moisture. If using fresh whipping cream, you indeed must add about 3 tablespoons of powdered sugar or the cake won’t seem sweet enough. Some recipes for this cake call for a can of sweetened condensed milk in addition to the other ingredients, but I imagine this would make the cake way too sweet. That’s one thing that makes this recipe so special; it’s not cloyingly sweet.
August 15th, 2011 at 10:47 pm
I was on this site checking out the carrot cake & came across this recipe 2 nights ago. I was at the supermarket yesterday & picked up a box of duncan hines cake & coconut cream. Made it and shared it with friend and it was delish – i didn’t know what to expect. i had to give away the rest today so I could stop eating it. Thanks for sharing.
September 4th, 2011 at 1:16 pm
I have been making coconut cake like this for years. You are right, it is both easy and delicious. The cream of coconut makes the cake extra moist and flavorful. This is, without a doubt, one of the easiest cakes I have ever made.
January 11th, 2012 at 2:31 am
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January 12th, 2012 at 11:13 am
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Imported from Italy…
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January 20th, 2012 at 5:27 pm
sweetened or unsweetened coconut?