• 1 box white cake mix
  • ½ cup oil
  • 3 eggs
  • 1 cup water
  • 1 (15 ounce) can cream of coconut
  • 1 (8 ounce) tub whipped topping, thawed
  • 1 (8 ounce) package sweetened flaked coconut

A sweet and tropical dessert that is perfect for summer

Tales of the Dinner Belle

By Brenda Stanley

During these hot summer months, dessert usually ends up being something cold like ice cream or fruit. But my coconut cream cake is a light and delicious treat that has a tropical flavor that is perfect for this time of year. This easy to make dessert is a favorite with my family and because the frosting isn’t the usual thick and sugary type, it isn’t as filling and heavy as what you’re used to when it comes to cake. The creamy filling is full of delicious coconut flavor and because you chill this before serving, it’s perfect for these warm summer days.  (I’ve seen that some people will also use a can of sweetened condensed milk and mix it with the cream of coconut, but I find this makes it too sweet for my taste- but like with all my recipes, add or subtract what you like!) This is a sweet treat that the entire family will love.

Belle’s Coconut Cream Cake

1 box white cake mix

½ cup oil

3 eggs

1 cup water

1 (15 ounce) can cream of coconut

1 (8 ounce) tub whipped topping, thawed

1 (8 ounce) package sweetened flaked coconut

Mix and bake the white cake mix using the eggs, oil, and water, according to package directions for a 9 by 13 inch pan. When the cake is done and while it is still hot use a fork and poke holes all over the top of cake. Shake or stir the can of cream of coconut so that it is well mixed. Then pour it evenly over the cake and spread it around so it will soak into the holes.  Let the cake cool completely, then spread the whipped topping evenly over the top and then sprinkle with the flaked coconut. Chill for a couple hours before serving.