Coconut Cake
Coconut Cake
Add a tropical twist to your dessert table with this delightful coconut cake that's made with Betty Crocker® SuperMoist® cake mix.
Prep Time: 25 min
Total Time: 4 hr 5 min
Servings: 15
1 box Betty Crocker® SuperMoist® white cake mix
  Water, vegetable oil and eggs whites called for on cake mix box
½ teaspoon coconut essence
250 ml milk
500 ml whipping cream
400 ml condensed milk
75 grams shredded coconut, toasted
  Sliced kiwifruit
  • 1 Heat oven to 180°C (170°C for dark or nonstick pan). Spray bottom only of 13x23cm pan.
  • 2 In large bowl, beat cake mix, water, oil, egg whites and coconut essence with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x23cm pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1cm, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 180ml of the whipping cream and the shredded coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
  • 3 In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.