Creamy, dreamy, and outrageously coconutty — this Delicious Creamy Coconut Cake is the kind of dessert that makes celebrations feel effortless and midweek moments feel special. Imagine a moist white cake soaked in a lush mix of cream of coconut and sweetened condensed milk, topped with pillowy whipped topping and a generous snowfall of flaked coconut. Fun fact: many Southern kitchens adapted similar soaked cake recipes during the 20th century as an easy way to add extra richness without elaborate frosting techniques. If you love simple showstoppers, this one’s for you.
This recipe is special because it marries convenience with indulgence: it uses a boxed cake mix but finishes like a homemade masterpiece. Prep is quick, it’s wildly family-friendly, and it’s a guaranteed crowd-pleaser. If you’re curious about variations, check out this coconut cream cake for a slightly different twist on the flavors: https://recipesfiber.com/coconut-cream-cake/. Ready to get baking? Let’s dive in and make a cake everyone will remember.
What is Delicious Creamy Coconut Cake?
What’s in a name? Delicious Creamy Coconut Cake sounds like a promise — and it delivers. Why “creamy” and not “fancy”? Because the real star is the silky milk mixture that soaks into the cake, making every forkful lush and juicy. Who named it? Probably someone who loved coconut and wanted to keep things delightfully simple. Could it be that “the way to a man’s heart is through his stomach”? Perhaps — but it’s just as likely this cake wins over kids, neighbors, and potluck crowds alike.
Picture this: a cake that’s easy enough for a weekday treat but elegant enough for guests. Try it and you might catch yourself grinning every time someone asks for seconds. Go on — give it a whirl and see why it earned its mouthwatering name.
Why You’ll Love This
First, the main highlight: a tender white cake soaked with a velvety blend of cream of coconut and sweetened condensed milk yields total creaminess with every bite. Texture is everything here — soft crumb, a slightly sticky, flavorful interior, and a light whipped topping that balances the sweetness.
Second, cost-saving benefits: using a boxed mix and pantry staples keeps the cost low while delivering high-end taste. No need for complicated ingredients or hours of frosting work.
Third, toppings and flavor: flaked coconut adds a toasty chew and a pretty finish. Add a sprinkle of toasted coconut for extra depth, or a few tropical fruit slices to brighten the plate. If you like similar comforting cakes, you might also enjoy this coconut cake with cream cheese coconut frosting: https://recipesfiber.com/coconut-cake-with-cream-cheese-coconut-frosting/.
You’ll love serving this because it’s nostalgic, effortless, and endlessly adaptable. Now grab your pan — this is a cake worth baking.
How to Make
Quick Overview
This recipe is easy, delicious, and satisfying because it layers simple steps for a seriously plush result. Preparation is straightforward: bake a boxed white cake, poke holes to let a rich milk mixture sink in, then spread whipped topping and finish with coconut. The standout element is the creamy milk soak that transforms an ordinary cake into something decadently moist. Total time: about 15 minutes active prep, 30–35 minutes baking, plus cooling time. Chill before serving for the best texture.
Ingredients
1 (16 ounce) package white cake mix, prepared according to package directions
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
Directions
- Prepare the white cake according to the package directions.
- Bake the cake in a 9×13 inch pan as directed on the box.
- Remove the cake from the oven and allow it to cool completely in the pan.
- In a small bowl, combine the 14 ounce can of cream of coconut and the 14 ounce can of sweetened condensed milk; stir until well mixed.
- Once the cake is cooled, poke holes evenly all over the top of the cake using a straw or the handle of a wooden spoon.
- Pour the milk and cream mixture slowly over the cake, allowing it to soak into the holes and the cake’s interior.
- Spread the thawed whipped topping evenly over the soaked cake.
- Sprinkle the 10 ounce package of flaked coconut over the whipped topping to cover.
- Refrigerate the cake at least 2 hours, preferably longer, until fully chilled and the flavors meld.
- Serve chilled, cut into squares, and enjoy.
What to Serve With
Pair this creamy coconut cake with light, refreshing sides to balance the richness. Try:
- Fresh fruit salad with pineapple, mango, and berries to add brightness.
- A simple green salad with citrus vinaigrette if serving as part of a brunch spread.
- A cup of strong coffee or black tea to cut sweetness.
- Coconut or vanilla ice cream for an extra indulgent dessert course.
- Toasted macadamia nuts or a drizzle of caramel for a nutty contrast.
Mix and match depending on the occasion — it’s versatile enough for potlucks, holidays, or casual family desserts.
Top Tips for Perfecting
- For extra coconut flavor, toast half the flaked coconut in a dry skillet until golden and use that for the topping.
- If you want a lighter cake, substitute low-fat whipped topping, but know the texture will be slightly less creamy.
- Don’t skip the cooling step: pouring the milk mixture over a warm cake will make it too soggy.
- Use a straw or wooden spoon handle to make holes that are evenly spaced so the soak distributes uniformly.
- If cream of coconut is too sweet for your taste, reduce the sweetened condensed milk by a couple of tablespoons and taste the soak before pouring.
- Avoid overmixing the whipped topping — keep it smooth and airy for the best mouthfeel.
Storing and Reheating Tips
- Refrigeration: Store covered in the refrigerator for up to 4–5 days. Keep it tightly wrapped or in an airtight container to prevent the coconut from drying out.
- Freezing: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Note that texture may change slightly after freezing.
- Reheating: This cake is best served chilled. If you prefer a slightly less cold slice, let a refrigerated piece sit at room temperature for 10–15 minutes before serving. Do not microwave — the soaked texture is best preserved cold.
FAQs
What is cream of coconut and can I substitute it?
Cream of coconut is a sweet, thick coconut product (different from coconut milk). You can’t replace it with coconut milk without changing sweetness and texture; for a substitute, mix coconut milk with sugar and a thickener, but the flavor won’t be identical.
Can I make this with a homemade white cake instead of a mix?
Yes. Use your favorite homemade white cake recipe and bake in a 9×13 pan. The soaking step is the same and will yield great results.
How long should the cake chill before serving?
Chill for at least 2 hours to let the milk mixture set and flavors meld. Overnight chilling gives the best texture and flavor.
Can I use fresh shredded coconut instead of flaked coconut?
You can, but fresh shredded coconut has more moisture and a different texture. If using fresh, consider lightly toasting it first to avoid a soggy topping.
Is this cake suitable for a crowd or potluck?
Absolutely. A 9×13 cake serves a crowd and is easy to transport. Keep it chilled until serving and it will hold up well.
Conclusion
This Delicious Creamy Coconut Cake is a perfect blend of ease and indulgence — simple to prepare, wallet-friendly, and endlessly crowd-pleasing. Its soft, soaked crumb and light whipped topping make it a standout dessert that’s perfect for family gatherings, potlucks, or a comforting weekend treat. If you want inspiration or a slightly different take on creamy coconut cakes, check out this Creamy Coconut Cake Recipe for another classic version and this Creamy Coconut Cake | Belly Full for a tried-and-true blogger favorite. Give the recipe a try, share it with loved ones, and enjoy the smiles that follow.
Creamy Coconut Cake Recipe: https://www.allrecipes.com/recipe/23762/creamy-coconut-cake/
Creamy Coconut Cake | Belly Full: https://bellyfull.net/creamy-coconut-cake/
Delicious Creamy Coconut Cake
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Straw or Wooden Spoon
Ingredients
Cake Ingredients
- 1 package white cake mix 16 ounce package, prepared according to package directions
Milk Mixture Ingredients
- 1 can cream of coconut 14 ounce can
- 1 can sweetened condensed milk 14 ounce can
Topping Ingredients
- 1 container frozen whipped topping 16 ounce container, thawed
- 1 package flaked coconut 10 ounce package
Instructions
- Prepare the white cake according to the package directions.
- Bake the cake in a 9×13 inch pan as directed on the box.
- Remove the cake from the oven and allow it to cool completely in the pan.
- In a small bowl, combine the cream of coconut and sweetened condensed milk; stir until well mixed.
- Once the cake is cooled, poke holes evenly all over the top of the cake using a straw or the handle of a wooden spoon.
- Pour the milk and cream mixture slowly over the cake, allowing it to soak into the holes and the cake’s interior.
- Spread the thawed whipped topping evenly over the soaked cake.
- Sprinkle the flaked coconut over the whipped topping to cover.
- Refrigerate the cake at least 2 hours, preferably longer, until fully chilled and the flavors meld.
- Serve chilled, cut into squares, and enjoy.