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Creamy Coconut Cake

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Creamy Coconut Cake

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If you’re searching for a dessert that’s irresistibly moist, sweet, and packed with tropical flavor, this Creamy Coconut Cake is the ultimate choice. With layers of fluffy white cake, a creamy coconut milk soak, and a snowy blanket of whipped topping and flaked coconut, this cake delivers both elegance and comfort in every bite.

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Whether you’re planning a summer potluck, a holiday gathering, or simply craving a refreshing coconut dessert, this recipe is sure to impress. It’s simple to prepare, requires minimal effort, and delivers bakery-quality results from your own kitchen.

Why You’ll Love This Recipe

  • Moist and Creamy: The combination of sweetened condensed milk and cream of coconut soaks into the cake, creating unmatched moisture and flavor.
  • Tropical Vibes: The coconut flavor shines through, making it perfect for summer or beach-inspired gatherings.
  • Effortless Dessert: Using a cake mix cuts prep time in half without sacrificing flavor.
  • Crowd-Pleaser: This cake is light, refreshing, and universally loved.
  • Make-Ahead Friendly: Best when chilled, it can be prepared a day in advance.

Ingredients Breakdown

  • White Cake Mix (16 oz): The base of the cake. It creates a fluffy and light structure, saving time compared to a scratch-made sponge.
  • Cream of Coconut (14 oz): A sweet, creamy coconut product that adds rich flavor and moisture.
  • Sweetened Condensed Milk (14 oz): Infuses the cake with sweetness and creaminess while locking in moisture.
  • Frozen Whipped Topping (16 oz): Light and airy, this acts as a frosting without the heaviness of buttercream.
  • Flaked Coconut (10 oz): Adds texture and enhances the tropical flavor, giving the cake its signature snowy look.

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Tips and Tricks

  • For a richer flavor, substitute the white cake mix with a coconut or vanilla cake mix.
  • Make sure the cake is completely cooled before pouring the coconut mixture to prevent sogginess.
  • Toast half of the flaked coconut before sprinkling for added crunch and a nutty flavor.
  • Refrigerate the cake overnight for maximum flavor and creaminess.
  • Use a serrated knife to cut clean slices without disturbing the whipped topping.

Variations and Customizations

  • Pineapple Coconut Cake: Add crushed pineapple to the topping for a tropical twist.
  • Nutty Coconut Cake: Sprinkle chopped pecans, almonds, or macadamia nuts on top for crunch.
  • Chocolate Coconut Cake: Swap the white cake mix with chocolate cake mix for a Mounds bar-inspired dessert.
  • Layered Coconut Cake: Prepare two 9-inch round cakes and layer them with whipped topping and coconut for a more elegant presentation.

Pairing Suggestions

  • Pair with a cup of freshly brewed coffee or a chilled iced latte for the perfect afternoon treat.
  • Serve alongside tropical fruit like mango, pineapple, or papaya for a refreshing finish.
  • Add a scoop of vanilla bean ice cream for an indulgent dessert.

Storage Instructions

  • Refrigerator: Store covered in the fridge for up to 5 days.
  • Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Make-Ahead: Prepare the cake a day before serving to allow the flavors to meld beautifully.

Popular Questions

Can I use homemade whipped cream instead of whipped topping?
Yes, homemade whipped cream works wonderfully, but stabilize it with powdered sugar to prevent weeping.

Can I make this cake with shredded coconut instead of flaked?
Yes, shredded coconut works, but flaked coconut gives a fluffier, more decorative finish.

Is cream of coconut the same as coconut milk?
No. Cream of coconut is much sweeter and thicker. Coconut milk won’t provide the same flavor or texture.

Creamy Coconut Cake
Caroline

Creamy Coconut Cake

A rich and creamy coconut cake made with white cake mix, a sweet coconut milk soak, fluffy whipped topping, and a snowy layer of shredded coconut. Perfectly moist and best served chilled.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (16 oz) package white cake mix (plus eggs, oil, and water as listed on the box)
  • 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 flaked coconut

Equipment

  • 9×13-inch baking pan
  • mixing bowls
  • electric mixer or whisk
  • Wooden spoon or straw (for poking holes)
  • Rubber spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven according to cake mix instructions (usually 350°F/175°C). Mix cake batter as directed on the box using eggs, oil, and water. Pour into a greased 9×13-inch baking pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  2. In a bowl, whisk together cream of coconut and sweetened condensed milk until smooth.
  3. Using the handle of a wooden spoon or straw, poke holes evenly across the cooled cake. Slowly pour the coconut mixture over the top, allowing it to seep into the holes.
  4. Spread thawed whipped topping evenly over the cake. Sprinkle flaked coconut generously across the surface.
  5. Cover and refrigerate for at least 2 hours before serving to allow the flavors to blend. Slice and enjoy chilled.

Notes

This cake tastes even better after 24 hours in the fridge. Substitute coconut cream pie filling instead of cream of coconut for a thicker soak. Lightly toasting the coconut adds a golden, nutty finish.

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