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Jul 19, 2006 03:02 PM

Deen to Deenso Coconut Cake Recipe

Someone on the general board asked that this is re-posted. It's really easy to make and so so good. Especially, if you love coconut. It is adapted from a Paula Deen Recipe
1 box yellow cake mix
1 can cream of coconut (Coco Lopez, I believe)
1 can sweetened condensed milk
8 oz. cool whip
Sweetened coconut flakes
Bake cake according to directions in a 13-9 pan.
While still hot from the oven, poke holes all over with toothpick or skewer. Combine cream of coconut and sc milk. Pour over cake. cover and refrigerate overnight. Frost with cool whip (I hate cool whip, but it really works better then fresh whipped cream on this). Then cover with Coconut flakes. (to taste)

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  1. I've made this recipe but with box (Duncan Hines) white cake mix. I enjoyed it (and so did everybody else) very much. But yeah, it's cheating...

    1 Reply
    1. re: Foodrat

      here's a scratch made recipe if you have the time:
      I've had it and it's subtle but wonderful. Have not made it myself-don't want an entire cake and its siren song in the house!

    2. Michele Cindy,

      Can you explain how cool whip works in the recipe? I generally really hate the chemically taste. Is that somewhow masked by the coconut?

      3 Replies
      1. re: Produce Addict

        I too hate cool whip. The cake is one that is super sweet. Somehow the taste of the cool whip provides a counter balance to the sweetness. If you were to use fresh whipped cream the richness would be create too much sensory overload for the tongue. That's the only way I can describe it!

        1. re: michele cindy

          here's my question- does the cool whip melt & become too runny if the cake is left sitting out,like at a party,or will it be fine? does it have to be served directly like an ice cream cake?

          1. re: pamd

            Unlike real whipped cream, the Cool Whip doesn't melt or become runny. I leave the cake out of the fridge during a party quite often and nothing untoward happens. Thanks to stabilizers or something, I suppose. Better living through chemistry...

      2. I made this cake a few days ago and served today out of the fridge. I'm not a dessert person but have to say this was pretty darn good. Foodie people at our event scarfed it up.....

        1. I would like to make this recipe, but I was wondering if I could use 8" or 9" rounds instead of the 9 x 13" pan. I guess I would have to use skewers and poke them all the way to the bottom, but what about the filling in the middle? Also, could I use a white buttercream to ice the cake and then press on the coconut or should I stick to the cool whip? Thanks anyone who can help!

          1 Reply
          1. re: lovecoconut

            My only quibble with trying to make this into a layer cake would be that it will likely end up being very difficult to serve. It's *extremely* moist - it would probably not slice into nice, neat wedges, especially with a middle filling (vanilla custard? Cool Whip?) in there. In fact, it gets pretty messy when just cutting single-layer square servings out of the sheet cake.

            I imagine you could use a buttercream icing instead of the Cool Whip - I mean, why not? You won't get the same result, but who's to say that's a bad thing? Personally, I'm just locked into the Cool Whip 'cause I know how good the final product tastes.