This delicious creamy coconut cake is a perfect tropical treat for any occasion. It's a rich and indulgent dessert with a light, fluffy texture and a sweet coconut flavor that is sure to please. The cake is soaked in a creamy milk mixture, topped with whipped cream, and sprinkled with flaked coconut, making every bite a blissful experience.
Why You’ll Love This Recipe
This coconut cake is a true crowd-pleaser, combining the irresistible flavors of coconut and cream in one decadent dessert. It’s incredibly easy to make, with simple ingredients that come together quickly. The combination of a moist cake, creamy milk soak, and whipped topping makes this dessert both refreshing and indulgent. Whether you're serving it for a family gathering, a summer party, or just as a sweet treat to enjoy at home, this cake is sure to be a hit. The chilled cake is perfect for warm weather, bringing tropical vibes to your dessert table.
Ingredients
- 1 (16 ounce) package white cake mix
- 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
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Cake:
- Follow the directions on the white cake mix package and bake the cake in a 9x13 inch pan. Once baked, allow it to cool completely.
-
Make the Milk Mixture:
- In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir the mixture until well-blended.
-
Soak the Cake:
- Once the cake has cooled, use a straw to poke holes all over the cake. Pour the milk mixture evenly over the cake, making sure it soaks into the holes.
-
Top with Whipped Topping and Coconut:
- Spread the thawed whipped topping evenly over the cake. Sprinkle the flaked coconut over the top, covering the whipped topping.
-
Chill and Serve:
- Refrigerate the cake until it’s chilled. Once cooled, serve and enjoy!
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Storage/Reheating
- Storage: Keep the cake stored in the refrigerator in an airtight container for up to 3 days. The whipped topping and coconut will stay fresh and creamy.
- Reheating: This cake is best served chilled, so there is no need to reheat. Simply remove from the fridge when you're ready to serve.
FAQs
1. Can I use a different type of cake mix?
Yes, you can substitute the white cake mix with another flavor like yellow cake or even a coconut cake mix for a more intense coconut flavor.
2. Can I make this cake ahead of time?
Absolutely! This cake is perfect for making ahead. Just be sure to let it chill in the fridge for several hours before serving.
3. Is there a dairy-free version of this cake?
Yes! You can substitute the whipped topping with a non-dairy version, and instead of sweetened condensed milk, try using a dairy-free alternative like coconut condensed milk.
4. Can I use fresh coconut instead of flaked coconut?
You can, but flaked coconut is easier to work with and will give the cake the texture and look it needs. Fresh coconut may alter the consistency slightly.
5. What can I use if I don't have cream of coconut?
If you don’t have cream of coconut, you can use coconut milk or coconut cream, though the texture and sweetness may vary.
6. How long should I chill the cake before serving?
Chill the cake for at least 2 hours to allow the milk mixture to soak properly and for the cake to firm up.
7. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly and store it in an airtight container for up to a month. Let it thaw in the fridge before serving.
8. How do I make this cake even more coconut-flavored?
You can add a bit of coconut extract to the cake mix or milk mixture for an extra punch of coconut flavor.
9. Can I add fruit to this cake?
Absolutely! Adding tropical fruits like pineapple or mango on top or between layers can make it even more of a tropical treat.
10. Can I make this cake without the whipped topping?
Yes, you can skip the whipped topping, though it does add a creamy texture and a nice finish to the cake. You can substitute with whipped cream or another topping of your choice.
Conclusion
This creamy coconut cake is a delightful dessert that combines tropical flavors and indulgent textures. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you're hosting a party or just craving a sweet treat, this cake is sure to satisfy your coconut cravings. Enjoy this refreshing dessert that’s as easy to prepare as it is delicious!
Delicious Creamy Coconut Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This delicious Creamy Coconut Cake is the ultimate tropical dessert, featuring a light and fluffy cake soaked in a creamy coconut milk mixture. Topped with whipped cream and flaked coconut, this cake is indulgent, refreshing, and perfect for any occasion. Whether for a summer party or a family gathering, this coconut cake is sure to be a hit!
Ingredients
Ingredients:
- 1 (16 ounce) package white cake mix
- 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
Instructions
Instructions:
-
Prepare the Cake:
- Follow the directions on the white cake mix package and bake the cake in a 9x13 inch pan. Once baked, allow it to cool completely.
-
Make the Milk Mixture:
- In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir until well-blended.
-
Soak the Cake:
- Once the cake has cooled, use a straw to poke holes all over the cake. Pour the milk mixture evenly over the cake, ensuring it soaks into the holes.
-
Top with Whipped Topping and Coconut:
- Spread the thawed whipped topping evenly over the cake. Sprinkle the flaked coconut over the top, covering the whipped topping.
-
Chill and Serve:
- Refrigerate the cake until chilled. Once cooled, serve and enjoy!
Notes
- Feel free to add a few drops of coconut extract for an extra burst of coconut flavor.
- If you prefer a more intense coconut flavor, try using coconut cake mix instead of white cake mix.
- For a dairy-free version, substitute the whipped topping with a non-dairy version and replace sweetened condensed milk with coconut condensed milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
