This creamy coconut cake is a tropical delight that’s easy to make and perfect for any occasion. Moist white cake is soaked with a luscious blend of cream of coconut and sweetened condensed milk, then topped with fluffy whipped topping and a generous sprinkle of flaky coconut for a truly indulgent treat.

Why You’ll Love This Recipe

Uses simple pantry ingredients and a cake mix for convenience
Richly infused with cream of coconut and sweetened condensed milk for extra moisture
Topped with fluffy whipped cream and toasted coconut for texture and flavor
Perfectly balanced between creamy sweetness and tropical flair
Ideal for celebrations, potlucks, or a delightful everyday treat

Ingredients Breakdown

1 (16 oz) package white cake mix — The moist, tender cake base.
1 (14 oz) can cream of coconut — Adds rich, sweet coconut flavor and creaminess.
1 (14 oz) can sweetened condensed milk — Enhances moisture and sweetness.
1 (16 oz) container frozen whipped topping, thawed — Light and fluffy topping.
1 (10 oz) package flaked coconut — Adds texture and an extra burst of coconut taste.

Tips and Tricks

Use full-fat cream of coconut for the richest flavor.
For extra crunch, lightly toast the flaked coconut before sprinkling on top.
Ensure the cake is completely cooled before adding the coconut milk mixture to avoid sogginess.
Use a fork or straw to make holes evenly so the milk mixture soaks well.

Variations and Customizations

Chocolate Coconut: Drizzle melted chocolate over the whipped topping for a decadent twist.
Pineapple Coconut: Fold in crushed pineapple into the whipped topping for added tropical flair.
Gluten-Free: Substitute with a gluten-free white cake mix.
Vegan Option: Use a dairy-free whipped topping and coconut condensed milk alternatives.

Pairing Suggestions

Serve with fresh tropical fruit like mango or pineapple slices.
Pair with a refreshing coconut or pineapple-flavored iced tea.
Complement the cake with a scoop of vanilla bean ice cream.

Storage Instructions

Store the cake covered in the refrigerator for up to 4 days.
Keep it chilled to maintain the creamy texture and freshness.
Avoid freezing as the whipped topping may separate upon thawing.

Creamy Coconut Cake

Author: easysweetmeal
Total Time: 50 minutes
Yield: 12 servings 1x

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Description

Moist coconut-infused cake soaked in a sweet coconut milk glaze, topped with fluffy whipped cream and toasted coconut. A tropical slice of heaven!

Ingredients

Scale

1 (16 oz) package white cake mix
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

Instructions

Step 1: Bake the Cake

Preheat your oven and prepare a 9×13-inch baking pan according to the cake mix instructions.
Bake the cake as directed on the package. Once done, allow the cake to cool completely.

Step 2: Prepare the Coconut Milk Mixture

In a small bowl, combine the cream of coconut and sweetened condensed milk, stirring until smooth.

Step 3: Infuse the Cake

Using a straw or fork, poke holes evenly all over the cooled cake.
Slowly pour the coconut milk mixture over the cake, allowing it to seep into the holes for deep flavor and moisture.

Step 4: Add the Topping

Evenly spread the thawed whipped topping over the cake’s surface.
Generously sprinkle flaked coconut on top to finish.

Step 5: Chill and Serve

Refrigerate the cake for at least 2 hours or until fully chilled and set.
Slice, serve, and enjoy the creamy coconut goodness!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American