Coconut always reminds me of the tropics: warm breezes, blue waters, white sand, and lots of coconut palm trees. This recipe is one of our family’s favorites—perfect after a light summer supper.
My mother, Betty Herbert, copied this coconut cake recipe down from a radio show she heard, so we dubbed it “Radio” Coconut Cake. She is a terrific cook, and even as a nonagenarian, she still likes to try and share new recipes. It makes me happy to use recipes she has given me. Whenever I take this one to coffee hour at church, I rarely have any left over. You can tell from the ingredients it’s very rich, but oh so delicious!
“Radio” Coconut Cake
1 package of cake mix, yellow or white
1 14-ounce can Eagle Brand sweetened condensed milk
1 15-ounce can cream of coconut
1 large (12-ounce) carton Cool Whip topping
1 package (6-ounce) frozen fresh grated coconut (unsweetened)
Bake the cake according to package directions in a 9 x 13″ pan.
Mix together sweetened condensed milk and cream of coconut. While the cake is hot, right out of the oven, poke holes in it with the handle of a wooden spoon and pour the milk mixture slowly over the whole cake, letting it soak into the holes.
After the cake has cooled, spread it with Cool Whip and sprinkle with coconut. Cover and refrigerate.
NOTE: Cream of coconut is not the same as coconut milk, so make sure you buy the correct ingredient. You can substitute real whipped cream for Cool Whip but it doesn’t hold up as well.
Do you have a favorite coconut cake recipe? I’d love to try it and hear about the memories you have while making or eating it.
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