Go Back
+ servings
slice of coconut cake with a strawberry on top
Print

Easy Icebox Coconut Cake

A quick and easy cake recipe made with boxed white cake mix, frozen coconut, whole milk, sugar, eggs, vanilla, and frozen whipped topping.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16
Calories 349kcal
Author Amee

Ingredients

  • 1 box white cake mix I used Duncan Hines
  • 2 eggs
  • 1 ⅓ cups water
  • 1 teaspoon vanilla extract
  • 1 ½ cups sugar
  • 1 cup milk
  • 2 6oz packages frozen coconut thawed
  • 8 oz carton frozen whipped topping thawed, I used Truwhip

Instructions

  • Preheat oven to 350 degrees F.
  • Mix together: Cake mix, eggs, water and vanilla.
  • Pour into a greased 9x13 cake pan sprayed with baking spray and bake at 350 degrees for 25-30 minutes until a cake tester comes out clean. I test cake at 25 minutes.
  • While cake is baking combine sugar, 1 package coconut and milk in a saucepan over medium heat.
  • Bring to a low-boil and simmer until sugar is dissolved.
  • Pour over cake as soon as it comes out of the oven. Let cool completely.
  • When cooled, spread with thawed whipped topping (such as Cool Whip or Truwhip) and top with the other package of coconut.
  • Refrigerate until ready to serve, preferrably overnight.

Notes

*Macros calculated using Truwhip whipped topping. 

Nutrition

Serving: 1g | Calories: 349kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g