Delicious Creamy Coconut Cake
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.
Servings: 12 servings
Calories: 350kcal
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.
Notes
For extra coconut flavor, toast half the flaked coconut in a dry skillet until golden and use that for the topping.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 35g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg