A wonderfully moist and tropical cake from Maxine Lindsey, also known as “Coconut Cake on Perbleco”. A simple cake mix base with mandarin oranges is poked and saturated with creamy coconut, then topped with a fluffy coconut Cool Whip frosting.
Author
Maxine Lindsey
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 1 box | Cake Mix (White or Yellow) |
| 3 | Eggs |
| 1 (11 oz) can | Mandarin Oranges, undrained |
| 1/2 Cup | Oil |
| For the Soak & Topping: | |
| 1 (15 oz) can | Cream of Coconut |
| 1 (12 oz) container | Cool Whip, thawed |
| 1 ½ cups | Coconut, divided |
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13 inch pan.
- In a large bowl, combine the dry cake mix, eggs, the undrained can of mandarin oranges, and oil. Mix well with a spoon or electric mixer until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 1 hour.
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 to 1½ inches apart.
- Slowly pour the cream of coconut over the entire surface of the cake, allowing it to saturate the cake and seep into the holes.
- In a medium bowl, fold 1 cup of the coconut into the thawed Cool Whip. Use this mixture as an icing, spreading it evenly over the top of the cooled, saturated cake.
- If desired, toast the remaining ½ cup of coconut in a dry skillet over medium-low heat until golden, then sprinkle it over the top of the cake as a garnish.
- Refrigerate the cake until ready to serve.
Note
You can use either a white or yellow cake mix for this recipe. Ensuring the cake is slowly and completely saturated with the cream of coconut is key to its moist texture.
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