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:
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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.
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Make the Milk Mixture:
- In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir until well-blended.
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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.
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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.
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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
