Description
This delicious creamy coconut cake is a simple and irresistible dessert made with boxed white cake mix, soaked in a rich blend of cream of coconut and sweetened condensed milk, topped with whipped cream and coconut flakes.
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 thawed whipped topping
- 1 (10 oz) package flaked coconut
Instructions
- Prepare the white cake mix according to package directions and bake it in a 9×13 inch pan. Let the cake cool completely.
- In a bowl, mix the cream of coconut with the sweetened condensed milk until well combined.
- Use a straw or skewer to poke holes all over the cooled cake. Pour the coconut-milk mixture evenly over the cake, letting it soak in.
- Spread the thawed whipped topping evenly over the top of the cake.
- Sprinkle the flaked coconut over the whipped topping. Chill the cake in the refrigerator for a few hours before serving.
Notes
- Ensure the cake is completely cooled before pouring the coconut mixture to avoid sogginess.
- For extra texture, toast half the coconut before sprinkling it on top.
- This cake is best served chilled and can be made a day in advance.
- You can use homemade whipped cream for a richer flavor.
- Top with vanilla ice cream for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake topping
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
