Instructions
Step 1: Bake the White Cake
Preheat your oven according to the cake mix instructions. Bake the cake in a 9×13-inch pan and allow it to cool completely.
Discover more
Coconut Cream
Creamy
Coconut Cake
cream of coconut
Coconut milk
cream
Milk
milk
Groceries
Cake
Step 2: Prepare the Coconut Cream Mixture
In a medium bowl, combine the cream of coconut and sweetened condensed milk. Stir until smooth and well combined.
Step 3: Soak the Cake
Using the handle of a wooden spoon or a fork, poke holes all over the cooled cake. Slowly pour the coconut cream mixture evenly over the cake, letting it seep into the holes for maximum flavor.
Step 4: Add the Whipped Topping
Spread the whipped topping evenly over the soaked cake, creating a fluffy, creamy layer.
Discover more
pan
cream of coconut
coconut cream
cake
Milk
Groceries
Coconut milk
Coconut cream
cream
Coconut cake
Step 5: Finish with Flaked Coconut
Sprinkle flaked coconut generously over the top of the whipped topping.
Step 6: Chill and Serve
Refrigerate the cake for at least 2–3 hours to allow the flavors to meld. Serve cold. For an extra touch, pair with vanilla ice cream or toasted coconut for crunch.
Pro Tips for the Perfect Coconut Cake
Use full-fat cream of coconut for a richer, creamier cake.
Toast the flaked coconut lightly for an added depth of flavor and texture.
Make ahead: This cake tastes even better when chilled overnight, allowing the coconut flavors to fully soak into the cake.
This creamy coconut cake is a crowd-pleaser every time—soft, moist, and packed with coconut goodness. Whether for dessert after dinner or a special occasion, it’s sure to impress.
Enjoy.
