Creamy Coconut Cake
A rich, moist white cake soaked in a blend of cream of coconut and sweetened condensed milk, topped with whipped topping and flaked coconut for a luscious, creamy dessert that’s both nostalgic and elegant.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
Cake
- 1 box white cake mix prepared according to package directions
Soak Mixture
- 1 can (14 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
Topping
- 16 oz frozen whipped topping thawed
- 10 oz flaked coconut
Instructions
- Preheat oven to 350°F (175°C). Prepare the white cake according to package directions and bake in a 9×13-inch pan.
- Allow the cake to cool completely in the pan.
- In a small bowl, combine cream of coconut and sweetened condensed milk, stirring until well mixed.
- Using a straw or wooden spoon handle, poke holes evenly across the cooled cake.
- Pour the coconut-milk mixture slowly over the cake, allowing it to soak in.
- Spread the thawed whipped topping evenly over the cake.
- Sprinkle flaked coconut generously over the top.
- Refrigerate for at least 2 hours before serving to allow the cake to chill and absorb the flavors.
Notes
For extra flavor, toast half the coconut before adding it on top. Store covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.