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
Ingredients
Scale
-
- 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
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.
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.
