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Print Recipe
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Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Specials
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Bundles
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
CanCookers
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Cooktop Burners
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Campfire Grills
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Plank Cutting Boards
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Batter Bowl
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
EZ Jerky Shooter
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Seasonings
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Cookbooks
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Accessories
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Apparel
Print Recipe
No ratings yet
Coconut Cream Cake
Course:
Desserts
Cuisine:
American
Keyword:
Coconut Cream Cake
Equipment
CanCooker
Disposable Mini Loaf Pans
Ingredients
18.25
oz
White Cake Mix
1 package
3
Eggs
⅓
cup
Vegetable Oil
1
cup
Water
½
tsp
Coconut Extract
1
cup
Shredded Coconut
14
oz
Sweeten Cream of Coconut
1 can
14
oz
Sweeten Condensed Milk
1 can
1
Tub Whipped Topping
4
Mini Disposable Loaf Pans
Instructions
In a large bowl, mix together the cake mix, eggs, oil, water, coconut extract, and shredded coconut until well combined.
Grease two of the mini loaf pans and fill half full with the cake batter.
In any size
CanCooker
place
rack
in the bottom of the CanCooker and add water to the top of the rack.
Place cakes on rack and on a medium heat and bring to a steam.
Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
Carefully remove the cakes using tongs.
Repeat with the remaining two loaf pans
In a medium bowl, combine coconut cream with sweeten condensed milk and stir until smooth.
After cakes have cooled for 5 minutes poke holes in the cake using a fork or straw.
Pour ¼ of the milk mixture over each loaf pan, allowing it to soak into the cakes.
Refrigerate for at least 1 hour.
When ready to serve top with whipped topping and additional coconut if desired.
Gift Cards
Best Sellers
Deals
Recipes
Cooking with CanCooker
Submit a Recipe
Appetizers
Beef
Breakfast
Desserts
Main Dishes
Par-Tee Crackers
Pork
Poultry
Seafood
Side Dishes
Soups and Stews
Venison
Select Your Adventure
How It Works
FAQ
Contact
Keyword:
Coconut Cream Cake
Leave a comment
Coconut Cream Cake
View Recipe
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