Best 2 Coconut Better Than Sex Cake Recipes

**Indulge in the Heavenly Delight of Coconut Better than Sex Cake: A Symphony of Flavors Awaiting Your Taste Buds**

Prepare to embark on a culinary journey like no other as we introduce you to the Coconut Better than Sex Cake, a tantalizing dessert that lives up to its enticing name. This extraordinary cake is a symphony of flavors and textures, featuring a moist and fluffy coconut cake base, enveloped in a velvety coconut frosting, and adorned with toasted coconut flakes. Each bite promises an explosion of tropical sweetness, leaving you craving more. But the Coconut Better than Sex Cake is not just a one-trick pony. Accompanying it are three equally delectable variations that cater to every palate.

The Chocolate Coconut Better than Sex Cake is a decadent fusion of chocolate and coconut, sure to satisfy any chocoholic's cravings. The Red Velvet Coconut Better than Sex Cake adds a touch of vibrant color and a hint of tanginess to the classic combination. And for those who prefer a gluten-free option, the Gluten-Free Coconut Better than Sex Cake offers all the indulgence without compromising on taste or texture. No matter your preference, these four recipes guarantee an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

TROPICAL COCONUT CAKE (AKA BETTER THAN SEX VERS.1000)

Tropical Coconut Cake (Aka Better Than Sex Vers.1000) image

Absolutely positively scrummy cake. Make sure you make it the night before required so the flavours have time to "set".

Provided by Cookingupastorm

Categories Dessert

Time 1h30m

Yield 1 cake, 6-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (600 g) vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 (59 g) eggs
1 (270 ml) can coconut cream
1 (395 g) can condensed milk
1 (450 g) can crushed pineapple
1 (300 ml) can Cool Whip (Dairy Whip in Australia)
1 cup shredded coconut

Steps:

Bake cake according to directions.
Mix coconut cream & condensed milk together.
When cake is cooked, punch holes in cake with skewer or chop stick.
Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
Pour undrained pineapple over the cake. Refrigerate until cold.
Mix Dairy Whip and shredded coconut together and spread over cake.
Refrigerate overnight, keep cold until ready to serve.
You can substitute any yellow cake mix for the vanilla cake mix.

COCONUT CREME "BETTER THAN SEX" CAKE

Coconut Creme

I have friends who BEG me to make this cake for their birthdays. It's ALWAYS a big hit when I take it to parties & pot luck events. Be sure to check out the "Optional" step at the end of the recipe. It's my preferred way to make it! Hope you enjoy!!

Provided by Robin Grover

Categories Cakes

Number Of Ingredients 7

Ingredients

1 box white or yellow cake mix (+ ingredients)
1 can(s) sweetened condensed milk (not evaporated milk!)
1 can(s) coco lopez (can be found in the grocery store with drink mixers)
1 pkg cool whip
flaked coconut
OPTIONAL: SEE STEP 5 BELOW
1 can(s) crushed pineapple

Steps:

1. Prepare cake mix according to package directions in a 13x9 baking pan; cool. Do not remove cake from pan.
2. Poke holes all over the entire cake until it resembles a pegboard! (I use a plastic orange peeler from Tupperware; it's about the thickness of a pencil.)
3. In a small bowl mix together sweetened condensed milk and Coco Lopez until smooth and pour over entire cake; refrigerate overnight.
4. Spread cool whip evenly over top of cake, and sprinkle with flaked coconut. Serve immediately!!!
5. OPTIONAL: I sometimes like to add crushed pineapple to this cake. Drain as much of the juice from the can as possible, and spread crushed pineapple across top of cake after it has been refrigerated, and prior to adding cool whip. It's AHHHHHMAZING! :)

Tips:

Use fresh, shredded coconut for the best flavor and texture. If using unsweetened coconut, add an extra 1/2 cup of sugar to the cake batter.
Toast the coconut in a 350°F oven for 5-7 minutes to enhance its flavor.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the cake light and airy.
Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Be careful not to overmix the batter. Overmixing can develop the gluten in the flour and make the cake tough.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
If you don't have time to make the frosting from scratch, you can use a store-bought frosting.

Conclusion:

This coconut cake is a delicious and decadent dessert that is perfect for any occasion. It is moist and fluffy, with a rich coconut flavor. The frosting is creamy and smooth, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.