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For use with any CanCooker

Coconut Cream Cake


  • 18.25 oz White Cake Mix 1 package
  • 3 Eggs
  • 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


  • 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. 


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