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How to Make Toasted Coconut Cake

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Years ago, my mother-in-law from my first marriage used to make this recipe for toasted coconut cake.  I still make that recipe and still love it just as much as I did then.  This Toasted Coconut Cake is sweet, light, and refreshing.  Although coconuts usually make me think of warm places and summer, I decided to post on it now because it is freaking cold here in Utah right now…about 15 degrees in our town…and I wanted to do something that made me think of warmer days.

 

 

 

 

Toasted Coconut Cake

 

 

 

toasted coconut cake

 

 

 

(The directions for the Toasted Coconut Cake are written below…but for your convenience there is also a video.)

 

 

 

Toasted Coconut Cake – Ingredients and Supplies

 

 

  • a 9 x 13 inch white cake, prepared (I used a Betty Crocker boxed mix to make mine)
  • sweetened, flaked coconut
  • tub of cool whip
  • bottle of cream of coconut (found near the alcoholic beverage mixers at my local grocery store)
  • Optional: caramel sauce

 

 

 

 

How to Make a Toasted Coconut Cake

 

 

Once you have baked a white cake according to the package directions (or from your own scratch recipe, if you prefer), let it cool completely.

 

 

 

 

toasted coconut cake

 

 

 

 

While the cake is cooling, sprinkle your coconut on a baking sheet…

 

 

 

 

toasted coconut cake

 

 

 

 

and bake 250 degrees for about 4-7 minutes.  You will want to watch it closely because you don’t want to overcook the coconut…it should be a nice golden brown.  Once toasted, set the coconut aside.

 

 

 

 

toasted coconut cake

 

 

 

 

Once it has cooled completely, poke holes in the cake.  I usually make four rows of four holes.  each hole roughly the width of a pinky finger (see the video below).  Then, fill the holes with the cream of coconut, then drizzle the cream of coconut around the top of the cake.

 

Once you have drizzled the cream of coconut, spread cool whip all across the cake (like frosting).   (Optional, drizzle with caramel sauce on top of whipped cream before adding toasted coconut.) Finally, sprinkle some toasted coconut on top. Refrigerate the cake.  Serve cool.  Cover with foil if it isn’t eaten the same day.

 

 

 

 

toasted coconut cake

 

 

 

 

 

Here’s a quick video recap of how to make Toasted Coconut Cake:

 

 

 

 

 

 

 

 

You are gonna love it, my friend!

 

 

 

 

toasted coconut cake

 

 

 

 

Before I sign off, I want to remind you to Follow Us on Facebook!  🙂  Now then, are you ready?  Go make that Toasted Coconut Cake!

 

See you next time!

Deb

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