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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.
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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

  • 9x13-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 9x13-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.