Why You’ll Love This Recipe
- Simple and quick to prepare with a boxed cake mix
- Incredibly moist and rich, thanks to the coconut-infused milk mixture
- Perfect for parties, gatherings, or special occasions
- A make-ahead dessert that tastes even better the next day
- Loved by coconut fans for its sweet and creamy texture
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White cake mix (16 oz)
- Cream of coconut (14 oz can)
- Sweetened condensed milk (14 oz can)
- Frozen whipped topping, thawed (16 oz)
- Flaked coconut (10 oz package)
Directions
- Prepare the white cake mix according to the package instructions and bake it in a 9×13-inch baking dish.
- Once the cake is fully baked, remove it from the oven and allow it to cool slightly.
- Using a fork or skewer, poke holes all over the cake to allow the liquid mixture to seep in.
- In a bowl, mix together the cream of coconut and sweetened condensed milk.
- Slowly pour the mixture evenly over the cake, letting it soak in.
- Cover the cake and refrigerate for at least 2 hours or overnight for best results.
- Once chilled, spread the thawed whipped topping evenly over the cake.
- Sprinkle the flaked coconut generously on top.
- Serve chilled and enjoy!
Servings and Timing
- Servings: 12-15 slices
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours (or overnight for best results)
- Total Time: 2 hours 40 minutes
Variations
- Toasted Coconut: Lightly toast the flaked coconut before sprinkling it on top for a deeper, nutty flavor.
- Nutty Crunch: Add chopped pecans or almonds to the topping for extra texture.
- Chocolate Twist: Drizzle melted chocolate over the cake before serving.
- Pineapple Infusion: Fold crushed pineapple into the whipped topping for a tropical twist.
- Dairy-Free Option: Use dairy-free whipped topping and condensed coconut milk instead of regular condensed milk.
Storage/Reheating
- Refrigeration: Store leftovers covered in the refrigerator for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: This cake is best served chilled, so no reheating is necessary.
FAQs
How do I make this cake extra moist?
Let the coconut milk mixture fully absorb by refrigerating the cake overnight.
Can I use homemade whipped cream instead of frozen whipped topping?
Yes! Whip heavy cream with a little sugar and vanilla until stiff peaks form.
What is cream of coconut, and where can I find it?
Cream of coconut is a sweetened coconut product used in cocktails and desserts. Look for it in the international or baking aisle.
Can I use a different cake mix?
Yes, yellow or vanilla cake mix works well as a substitute.
Does this cake need to be refrigerated?
Yes, due to the whipped topping and coconut milk mixture, it should be stored in the fridge.
Can I make this cake ahead of time?
Absolutely! It tastes even better when made a day in advance.
What can I use instead of condensed milk?
Try using coconut condensed milk or a homemade condensed milk alternative.
How can I make this cake less sweet?
Reduce the amount of sweetened condensed milk or use unsweetened whipped topping.
Can I add fruit to this cake?
Yes! Fresh berries or crushed pineapple make great additions.
Is this cake gluten-free?
Not with a regular cake mix, but you can use a gluten-free white cake mix.
Conclusion
Creamy Coconut Cake Delight is a must-try dessert for coconut lovers. It’s easy to make, irresistibly moist, and bursting with sweet coconut flavor. Perfect for parties, potlucks, or whenever you crave a tropical treat, this cake will be a hit every time. Give it a try and enjoy a slice of coconut heaven!
Print
Creamy Coconut Cake Delight
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Creamy Coconut Cake Delight is a rich, moist coconut cake soaked in cream of coconut and sweetened condensed milk, then topped with fluffy whipped topping and sweet coconut flakes. This easy tropical dessert is perfect for parties, gatherings, or special occasions. Make it ahead for the best flavor—it’s a coconut lover’s dream!
Ingredients
- 1 box (16 oz) white cake mix
- 1 can (14 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 1 container (16 oz) frozen whipped topping, thawed
- 1 package (10 oz) flaked coconut
Instructions
- Prepare the cake mix according to the package directions and bake in a 9×13-inch dish.
- Once baked, let it cool slightly, then poke holes all over the cake with a fork or skewer.
- In a bowl, mix the cream of coconut and sweetened condensed milk.
- Pour the mixture evenly over the cake, allowing it to soak in.
- Cover and refrigerate for at least 2 hours (or overnight for best results).
- Spread the thawed whipped topping evenly over the chilled cake.
- Sprinkle flaked coconut generously on top.
- Serve chilled and enjoy!
Notes
- For a toasted coconut topping, bake shredded coconut at 350°F (175°C) for 5–10 minutes until golden brown.
- Add chopped nuts or crushed pineapple for extra texture and flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
