This coconut cream cake is moist, creamy, and easy to make with simple ingredients and rich coconut flavor.

Scale

1 box coconut or white cake mix

1/2 cup self-rising flour

7 oz sweetened flaked coconut

15 oz cream of coconut

14 oz sweetened condensed milk

1 pint heavy cream

2 cups powdered sugar

8 oz cream cheese

1 tsp vanilla extract

6 oz frozen coconut

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1. Preheat oven to 350°F and prepare pan

2. Mix cake batter and add flour and coconut

3. Bake until golden and done

4. Poke holes in hot cake

5. Mix coconut cream and condensed milk and pour over cake

6. Cool and chill for several hours

7. Beat frosting ingredients until fluffy

8. Spread frosting and top with coconut

9. Chill before serving

Chill overnight for best flavor

Use room temperature cream cheese

Store in refrigerator up to 4 days