ramble,  recipe

Coconut Cream Cake, OOPS!



I discovered this recipe just before Easter while searching for a new treat to bring to a family event. How could I possibly go wrong with a cake made of coconut and cream? Here’s how. I left the cake in the refrigerator and only remembered it after we’d traveled an hour down the road.

So, we had a lovely Easter with extended family, returned home, and ate way too much cake. It was as yummy as I’d hoped. The recipe quickly became a family favorite.

A few months later, I baked two cakes. The first I delivered to our church to be served after a memorial service. I returned home from the drop off and my husband ushered me right back to our SUV so we could take a look at a car he thought we might want to purchase.

We came to the address listed in the ad, and as we walked toward the garage something felt wrong. I ran my hand over the back of my jeans and immediately my fingers were covered in coconut goo. The cake had leaked onto the seat, and I had sat right in the mess. As I stared at my dripping hand a women emerged from around the corner. Yep, there I was covered in glop as she reached to shake my hand.

I greeted her with a blank stare and this profound statement: “I have coconut cream on my hand.”

To her credit, she didn’t hesitate or even ask how I could possibly have gotten coconut cream all over me while standing in her driveway. She just offered me a sink to wash up.

And we didn’t even buy her car!

So, what’s the point of that story? I don’t really have one. That’s the benefit of a blog. I can ramble on about anything I want. But I will offer you a reward for having made it through this post. Here’s the recipe:


1 box of white cake mix.

3 eggs

1/3 cup of vegetable oil

1 cup water

3/4 teaspoon coconut extract

14 oz. coconut cream (I find this in the mixed drink section. If you can’t find coconut cream, coconut milk will work but use the thickest brand. That means shaking them in the store.)

14 oz. sweetened condensed milk

1 cup heavy whipping cream

1 tablespoon white sugar

flaked coconut

  1. Preheat oven to 350 degrees. Spray a 9×13 inch pan with non-stick spray.
  2. Combine cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  3. Mix together coconut cream and sweetened condensed milk until smooth.
  4. Poke holes into the warm cake using chopsticks or something similar.
  5. Pour mixture over slowly, allowing it to soak into the cake.
  6. Refrigerate for several hours or overnight.
  7. Whip cream and sugar until soft peaks form. Spread over cooled cake. Sprinkle top with flaked coconut.
  8. Do not forget the cake.
  9. Do not transport cake on an uneven car seat.
  10. Do not sit in coconut goo.

Enjoy! Leave me a comment if you use the recipe. I’d love to hear what you thought.



photo credit: RobynAnderson via photopin cc



Christina Suzann Nelson is an inspirational speaker and award-winning author of six books, including More Than We Remember, What Happens Next, and the Christy Award-winning The Way It Should Be. She is the mother of six children and is passionate about helping others find hope after trauma.

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