Creamy Coconut Cake Recipe
A moist, coconut-infused white cake soaked in a rich coconut cream mixture, topped with whipped topping and sweetened flaked coconut for a tropical dessert experience perfect for gatherings.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 1 box white cake mix
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 16 oz thawed whipped topping
- 10 oz sweetened flaked coconut
- 9x13 inch baking pan
- 1 tsp vegetable oil (for greasing)
Instructions
- Preheat oven as directed on cake mix package
- Prepare cake batter following box instructions
- Pour batter into greased 9x13 inch pan
- Bake 30 minutes until toothpick comes out clean
- Poke holes in warm cake using wooden spoon or skewer
- Mix cream of coconut and sweetened condensed milk in bowl
- Pour coconut mixture over cake immediately after baking
- Let cake cool at room temperature 1 hour, then chill at least 4 hours
- Spread whipped topping over chilled cake
- Sprinkle sweetened flaked coconut on top before serving
Notes
Use Coco López brand cream of coconut for optimal sweetness
Cake must chill for 4+ hours for best absorption
Store leftovers in fridge for up to 3 days
Gluten-free cake mix can substitute as needed
Dairy-free whipped topping is a suitable alternative
Cake must chill for 4+ hours for best absorption
Store leftovers in fridge for up to 3 days
Gluten-free cake mix can substitute as needed
Dairy-free whipped topping is a suitable alternative