A moist and decadent coconut cake, this recipe is a tropical delight made with a white cake mix, cream of coconut, sweetened condensed milk, and topped with fluffy whipped cream and shredded coconut. Perfect for any occasion, this cake is sure to impress with its rich and creamy flavor.

Why You’ll Love This Recipe

• Simple to Make: Uses a convenient cake mix as the base, saving time and effort.
• Decadent Flavor: The combination of cream of coconut and condensed milk makes the cake incredibly moist and flavorful.
• Tropical Touch: Flaked coconut adds a delightful texture and tropical essence.
• Crowd-Pleaser: Its creamy sweetness is a hit with all ages, making it perfect for parties or potlucks.
• Chilled Perfection: Best served cold, this dessert is refreshing and satisfying.

Ingredients

• 1 (16-ounce) package white cake mix
• 1 (14-ounce) can cream of coconut
• 1 (14-ounce) can sweetened condensed milk
• 1 (16-ounce) container frozen whipped topping, thawed
• 1 (10-ounce) package flaked coconut

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare the Cake
   Follow the instructions on the cake mix package to bake the cake in a 9×13-inch pan. Allow the cake to cool completely.
2. Mix the Milk Mixture
   In a small bowl, combine the cream of coconut and sweetened condensed milk, stirring until well blended.
3. Poke and Pour
   Use a straw or skewer to poke holes across the surface of the cooled cake. Slowly pour the milk mixture over the cake, ensuring it seeps into the holes.
4. Top It Off
   Spread the whipped topping evenly over the cake. Sprinkle the flaked coconut generously across the top.
5. Serve Chilled
   Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Add a Twist: Sprinkle toasted coconut or chopped nuts on top for added texture.
• Make It Chocolatey: Use a chocolate cake mix for a chocolate-coconut variation.
• Dairy-Free Option: Use coconut cream and dairy-free whipped topping for a dairy-free version.
• Fruity Addition: Add a layer of crushed pineapple before spreading the whipped topping for a tropical fruit touch.
• Mini Cakes: Divide the batter into cupcake tins for individual servings.

Storage and Reheating

• Refrigeration: Store the cake covered in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: This cake is best enjoyed cold and does not require reheating.

FAQs

1. Can I use a homemade cake base instead of a mix?

Yes, you can use a white or vanilla cake recipe if you prefer homemade over boxed mix.

2. What is cream of coconut?

Cream of coconut is a sweetened, thick coconut milk product often used in desserts and cocktails like piña coladas.

3. Can I toast the coconut for this recipe?

Absolutely! Toasted coconut adds a nutty flavor and crunchy texture to the cake.

4. Is this cake suitable for freezing?

Yes, the cake freezes well. Wrap it tightly to maintain its freshness and flavor.

5. Can I use fresh whipped cream instead of frozen topping?

Yes, fresh whipped cream can be used as a topping. Whip 2 cups of heavy cream with powdered sugar to taste.

6. How do I prevent the cake from getting soggy?

Ensure the cake is cooled completely before adding the milk mixture, and refrigerate promptly to maintain texture.

7. Can I reduce the sweetness?

You can reduce the sweetness by using less sweetened condensed milk or opting for unsweetened shredded coconut.

8. Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. Prepare it a day in advance and refrigerate for optimal flavor.

9. How can I decorate this cake for a special occasion?

Add decorative dollops of whipped cream, fresh berries, or edible flowers for a festive touch.

10. Can I use coconut milk instead of cream of coconut?

Coconut milk can be used, but it will not provide the same rich sweetness as cream of coconut.

Conclusion

This Delicious Creamy Coconut Cake is a tropical dream come true, combining moist cake, luscious cream of coconut, and fluffy whipped topping. It’s an easy-to-make dessert that’s sure to be a hit at your next gathering. Whether you’re celebrating a special occasion or simply craving something sweet, this coconut cake delivers indulgence in every bite. Give it a try and enjoy the ultimate coconut dessert experience!

Delicious Creamy Coconut Cake

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: Dessert
• Cuisine: American

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Description

Indulge in this decadent Creamy Coconut Cake, soaked in cream of coconut and sweetened condensed milk, topped with whipped cream and shredded coconut. Perfect for any celebration! #coconutcake #creamycake #dessertrecipes

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Ingredients

Scale 1x2x3x

• • 1 (16 oz) package white cake mix (plus ingredients listed on the package)
  • 1 (14 oz) can cream of coconut
  • 1 (14 oz) can sweetened condensed milk
  • 1 (16 oz) container frozen whipped topping, thawed
  • 1 (10 oz) package sweetened shredded coconut

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Instructions

• Prepare the Cake:
  • Preheat your oven according to the directions on the cake mix package.
  • Prepare and bake the white cake mix in a 9×13-inch pan, following the package instructions. Allow the cake to cool completely.
• Make the Coconut Soak:
  • In a small mixing bowl, combine the cream of coconut and sweetened condensed milk until smooth.
• Infuse the Cake:
  • Using a straw, skewer, or the handle of a wooden spoon, poke holes evenly across the surface of the cooled cake. Pour the coconut soak mixture over the cake, allowing it to seep into the holes.
• Top the Cake:
  • Spread the thawed whipped topping evenly over the cake. Sprinkle the shredded coconut generously across the top.
• Chill and Serve:
  • Refrigerate the cake for at least 2 hours, or until well chilled. Slice and serve cold.

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Notes

• • Toasted Coconut Garnish: For added flavor and texture, toast the shredded coconut at 350°F for 5–7 minutes until golden brown.
  • Make It Fancy: Add a drizzle of caramel or chocolate sauce over the whipped topping for an extra indulgence.
  • Storage: Cover and refrigerate the cake for up to 5 days. It tastes even better the next day as the flavors meld.
  • Freezing Tips: Freeze the unfrosted cake after soaking it with the coconut mixture. Thaw in the refrigerator, then top with whipped cream and coconut before serving.