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
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Uses simple pantry ingredients and a cake mix for convenience
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Richly infused with cream of coconut and sweetened condensed milk for extra moisture
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Topped with fluffy whipped cream and toasted coconut for texture and flavor
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Perfectly balanced between creamy sweetness and tropical flair
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Ideal for celebrations, potlucks, or a delightful everyday treat
Ingredients Breakdown
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1 (16 oz) package white cake mix — The moist, tender cake base.
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1 (14 oz) can cream of coconut — Adds rich, sweet coconut flavor and creaminess.
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1 (14 oz) can sweetened condensed milk — Enhances moisture and sweetness.
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1 (16 oz) container frozen whipped topping, thawed — Light and fluffy topping.
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1 (10 oz) package flaked coconut — Adds texture and an extra burst of coconut taste.
Tips and Tricks
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Use full-fat cream of coconut for the richest flavor.
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For extra crunch, lightly toast the flaked coconut before sprinkling on top.
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Ensure the cake is completely cooled before adding the coconut milk mixture to avoid sogginess.
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Use a fork or straw to make holes evenly so the milk mixture soaks well.
Variations and Customizations
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Chocolate Coconut: Drizzle melted chocolate over the whipped topping for a decadent twist.
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Pineapple Coconut: Fold in crushed pineapple into the whipped topping for added tropical flair.
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Gluten-Free: Substitute with a gluten-free white cake mix.
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Vegan Option: Use a dairy-free whipped topping and coconut condensed milk alternatives.
Pairing Suggestions
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Serve with fresh tropical fruit like mango or pineapple slices.
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Pair with a refreshing coconut or pineapple-flavored iced tea.
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Complement the cake with a scoop of vanilla bean ice cream.
Storage Instructions
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Store the cake covered in the refrigerator for up to 4 days.
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Keep it chilled to maintain the creamy texture and freshness.
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Avoid freezing as the whipped topping may separate upon thawing.
Popular Questions
Can I make this cake from scratch instead of using a cake mix?
Yes! Use your favorite white cake recipe, but be sure it’s dense enough to absorb the coconut milk mixture without falling apart.
What is cream of coconut, and can I substitute it?
Cream of coconut is a sweetened coconut milk product used in tropical drinks and desserts. Avoid coconut milk as it’s thinner and less sweet. You can find cream of coconut in the cocktail or baking aisle.
Can I use fresh whipped cream instead of frozen whipped topping?
Absolutely! Whip heavy cream with sugar until stiff peaks form and spread over the cake just before serving.