Best 2 Coconut Refrigerator Cake Recipes

Indulge in a symphony of flavors with our Coconut Refrigerator Cake, an irresistible dessert that combines the tropical sweetness of coconut with the creamy richness of a refrigerator cake. This no-bake wonder is a delightful treat that requires no oven and minimal effort, making it an ideal choice for busy home bakers and dessert enthusiasts alike.

Dive into the culinary journey of our Coconut Refrigerator Cake recipe, where we guide you through each step with precision and clarity. Discover the art of creating the perfect graham cracker crust, a sturdy and flavorful base for this delectable dessert. Learn how to whip up a luscious coconut filling using simple ingredients like cream cheese, condensed milk, and shredded coconut, achieving a smooth and creamy texture that melts in your mouth.

We've also included a tantalizing variation of the Coconut Refrigerator Cake, introducing a luscious chocolate ganache topping. This rich and decadent layer adds a touch of sophistication and indulgence to the classic coconut flavor. Follow our step-by-step instructions to create this chocolatey masterpiece, transforming your cake into an extraordinary dessert that will impress your family and friends.

Here are our top 2 tried and tested recipes!

COCONUT REFRIGERATOR CAKE

Coconut Refrigerator Cake image

Make and share this Coconut Refrigerator Cake recipe from Food.com.

Provided by ngdarlen

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) can Eagle Brand Condensed Milk
1 (8 1/2 ounce) can Coco Lopez (cream of coconut)
coconut
1 (9 ounce) carton Cool Whip

Steps:

bake cake according to directions in 9/13 pan.
poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
frost with cool whip and top with coconut.
must be kept in refrigerator.
might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE

The Cake Mix Doctor's Easy Refrigerator Coconut Cake image

I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.

Provided by Marie Nixon

Categories Dessert

Time 48m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

18 1/4 ounces white cake mix, Duncan Hines is preferred
1 cup milk
1/2 cup cream of coconut, plus more cream of coconut for brushing on the baked layers
3 large eggs
2 cups sour cream
1 3/4 cups granulated sugar
1 (8 ounce) container frozen whipped topping
3 1/2-4 cups sweetened flaked coconut

Steps:

.Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
Stir the cream of coconut to make sure that is mixed together.
Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
This cake can be stored in the refrigerator for up to one week.

Tips:

Choose fresh and high-quality ingredients: Fresh coconut milk, heavy cream, and cream cheese will give your cake the best flavor and texture. Using fresh coconut meat is also recommended because it provides a more intense coconut flavor.
Whip the heavy cream until stiff peaks form: This will help to create a light and airy cake. Make sure to whip the cream in a chilled bowl with chilled beaters for best results.
Fold the whipped cream into the cream cheese mixture gently: Over-mixing can cause the cream cheese to deflate and the cake to become dense. Fold until just combined.
Chill the cake for at least 4 hours, or overnight: This will allow the flavors to meld and the cake to set properly.
Garnish the cake with additional shredded coconut or toasted coconut flakes: This will add a beautiful finishing touch and enhance the coconut flavor.

Conclusion:

This coconut refrigerator cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and airy, with a creamy coconut flavor that is sure to please everyone. The cake is also very versatile and can be customized to your liking. You can add different fruits, nuts, or chocolate chips to the cake batter. You can also use different types of frosting, such as whipped cream, cream cheese frosting, or coconut frosting. No matter how you choose to make it, this coconut refrigerator cake is sure to be a hit!