I think I could drink Cream of Coconut right from the can, it is almost as good as sweetened condensed milk. This cake is over the top moist and creamy. If you pay attention to the recipe you will see that it is very much related to its cousin the Tres Leches Cake, but back in the early eighties we weren’t very foodie in our Southern Baptist Church and had no idea what a Tres Leches Cake was, so hence the name Drippy Cake. The original recipe calls for Cool Whip to be spread over top of the cake but I whipped up some fresh cream which is even better for this kind of cake.
The coconut flavor in this cake is not as forth-coming as I thought but does lend a nice aftertaste to the cake. I think you will enjoy how quickly this cake comes together and how very moist it is.
Miss Valerie’s Drippy Cake
Bake one yellow cake mix, as directed, in a 9×13 inch dish. While cooling, make holes all over the surface of the cake. Mix one 15 ounce can of Cream of coconut with one large can of sweetened condensed milk and pour all over the top of the cake. When cool, ice cake with whipped cream or Cool Whip. Refrigerate. Serves 15.
* Whipped Cream- whip together 1 cup whipping cream with 1 packet Whip It until thick. Whip It can be found in the baking isle, usually on the top shelf. Cream of Coconut can be found in the alcoholic drink mix isle or near the sweetened condensed milk.
Southern Lady Dessert Parade:
Miss Susan’s Pineapple Sheet Cake
Miss Doris’ Banana Pudding
Miss Jean’s Peach Cobbler
Miss Mary’s Velvet Almond Fudge Cake
Robin Sue
64 Comments
I make a cake that is very similar to this. The recipe is by JELL-O and called, Stripe-It-Rich Cake. You can use any flavor cake with any flavor pudding. I think the best is lemon cake with the lemon pudding. What you do is bake the cake and poke holes in it like this. Then you combine 2-4 serving size boxes of the pudding, 1 cup confectioners sugar and 4 cups of milk. You mix it for about 1 minute and then pour about half down the holes. Mix the remaining for another minute and then refrigerate to thicken slightly. Refrigerate the cake during this time because you want the cake completely cool before your frost the cake with the rest of the pudding. It is really a refreshing cake to eat on a hot day. I think I may try to combine these two recipes. Make the yellow cake and maybe put some pineapple in it, use the coconut/condensed milk mixture for the holes and then frost with a coconut cream pudding and have a Pina Colada Cake!
Fantastic idea- always so much fun to see other’s ideas and experiments. Thank you for sharing!
It also reminds me of Pina Colada cake – you put a can of pina colada drink mix on your cake.
I made this cake for our VBS commencement tonight. May I say that it is AMAZING!!!!! The only change I made is that I added about 1/2 teaspoon of coconut flavoring, about 1 or so cup of coconut flakes, and about 1/4 cup of sugar to the Cool Whip (those are approximate measures because I never measure my additions…lol) . I also toasted some coconut flakes to sprinkle on the top. (I actually made the cake the night before and let it refrigerate over-night and then added the topping today.) Again, I will say this is an AMAZING dessert!!!!!
I made this today and it was to die for! I wanted to mimic a Tres Leche cake my husband has been pining for so I replaced half of the water in the yellow cake with pineapple juice and added about a 1/2 cup of crushed pineapple. After I dumped in the cream of coconut and condensed milk, I added a layer of toasted coconut. I finished it with homemade whip cream (thank goodness for Kitchen aids!) It came out perfect and my husband really loved it. It was the best Father’s day desert.
Thank you Jackie, and I love your additions, no wonder he loved it!!
A lady I used to work with made a cake that was similar that she dubbed “Tennessee Cake” after having discovered the recipe there. The biggest difference was that you baked a white cake instead of yellow (though I think I like the idea of yellow even better). I would use the Pillsbury since they have pudding in their cake mixes and that makes them more moist. Then I would poke holes and pour condensed milk. Here’s the fun part, especially for people who don’t care for coconut (it’s usually more of a texture thing): Mix 1 container Cool Whip with half of a 15 oz. can of Cream of Coconut (it is harder to find than you would think – it’s actually in the Goya section of your supermarket, in the Hispanic isle).
This is the best cake I have ever made. Took to a bbq and was the best dish there. Easy to make and soo delicious. Many variations also!!
I made this exactly following your recipe and it was a huge hit!!! Thanks for sharing! I was wondering if you think this cake could be made the night before? I want to make it for a party but have so much more to prepare and would love to make this ahead of time and let it sit in the refrigerator. What do you think?
Gloria, this cake does very well made ahead of time. It seems to get better! Enjoy!
Robin
Made it, and it was awesome!! On a table FULL of desserts for the 4th this one, was the most popular, over the homemade cheesecake. Thanks!!
I had a cake I lost the recipe to that was very similar to this, except fresh strawberries were spread over the top. I don’t remember there being any whipped cream mixed with the cream of coconut, tho.
MADE THIS THE OTHER NIGHT AND IT WAS GONE BY THE NEXT NIGHT AT 8:00. WILL DEFINATELY MAKE IT AGAIN. I WANT TO TRY AND ADD COCONUT FLAVOR TO THE TOPPING AND ALSO MAYBE PINEAPPLE SYRUP ALONG WITH THE MILK AND COCONUT CREAM.
This was so easy and so amazing.
I love Southern desserts and can’t wait to try this one. With the whipped topping though, will it stand up to a 5 hour picnic? Any suggestions similar to this which will?
I would keep it cool for the longest time possible, maybe in a cooler of ice? Also if you are using fresh whipped cream, I like to stablelize mine with Whip-it, found on the top shelf (usually) in the baking isle at your grocery store. Enjoy!!
Also worth trying- put a can of coconut milk in the fridge overnight, open and scoop out the solidified milk, add some vanilla and cinnamon and beat until smooth you can also toast coconut and throw overtop of the icing. Yum
This cake was not a success for me but I think it’s because I’ve not worked with cream of coconut before. The first can I got was congealed and not really “white” and I was hesitant to use it. The can referenced the potential for it to congeal at cool temperatures but it wasn’t ever cooled. I went to get another can (Goya brand this time) and shook the can and found that it too was congealed. Can anyone offer guidance on working with this ingredient? Should I have assumed that it was still safe for use?
Cream of coconut is the consistency of sweetened condensed milk or pretty close. I use coco lopez brand found in the isle that has the mixed drink mixes- coco lopez is used to make pina coladas and is very sweet.
Cream of coconut is almost always nasty looking when you first open the can, because the oil and the solids have separated. I gave this recipe to a friend a few years ago and she called and asked me, “Is the cream of coconut supposed to look kind of funky?” Just dump it into the sweetened condensed milk and mix it thoroughly and it’s ready to use.
I have made this cake for years, the only difference is on my recipe, I use just the sweetened condensed milk with 1 Tablespoon of coconut extract in it, (not coconut milk,) and a cool whip topping. It’s so moist and great. I take it to potlucks and none ever makes it back home. If anyone is watching their weight this would probably help by not using coconut milk.
I am not a huge fan of condensed milk and I don’t like desserts that are sickly sweet. I was wondering if this cake could be made with just the coconut cream? thanks!
Sure just the coconut cream would work out fine. Enjoy!
Hi robin! I’m about to make this cake bc it looks sooooo yummy! Could you tell me how many oz you used for the sweetened cOndense milk? Thank you so much!
It’s the large can. I think they are 10 ounces. But it is the standard size can that is always used in baking, and I don’t even have any to check the ounces:-/
Enjoy!
I just made this cake – YUM. I didn’t have the cream of coconut, but I did have two cans of coconut milk. I carefully opened each can, and spooned out the solidified coconut cream on the top – warmed it on low heat until it melted – and added a bit of sugar to make the cream of coconut.
That with the sweetened condensed milk = AWESOME SAUCE! Topped with some toasted coconut!
Thanks for such a yummy recipe!
This looks so delicious… I bought some unsweetened coconut milk, would that work with condensed milk as well or no…!!
I think that would work and it would cut down the sweetness, but you do want full fat coconut milk so that there is a bit of thickness to it all.
This looks like a delicious version of tres leches. Love love coconut, so that leads me to the idea of using whipped coconut milk instead of whipped cream. Just refrigerate the can, and only whip the stiff stuff. Add your favorite flavored or sugar if you desire. Maybe even save a touch of cream of coconut to sweeten it.
I have made this cake but a little differently. I do make it with a cheap white cake mix, in an oblong glass dish, and while hot, poke holes as you say. Then I boil milke and sugar together……turn it off and add a package of frozen coconut….mix it all and spoon it over cake. Refrigerate overnight. Next morning, cover with freshly whipped cream (or kool whip) and then top with another package of frozen coconut. I know of at least 2 competitions where it won top prize. SOOOOOO easy.
I can’t seem to find whip it anywhere and everyone I ask has never heard of it. What else could I use? Thanks
You can use 1 tablespoon cornstarch for every cup of cream. Hope it works out for you.
I grew up on this recipe! When mixing the cake…can use coconut milk as liquid, shredded toasted coconut or regular for added flavor. I sprinkle the top of the whipped cream with coconut too! And I have started leaving the sweetend condensed milk out…works fine. The longer this sits…the more moist it gets!
This cake is best after sitting in fridge overnight. I used yellow cake mix.