There’s something so comforting about a chilled coconut dessert, and this Delicious Creamy Coconut Cake is one of my favorite treats to make whenever I want something simple yet impressive. I love how the soft white cake absorbs a rich coconut and sweetened condensed milk mixture, creating an incredibly moist texture in every bite. Finished with fluffy whipped topping and sweet flaked coconut, this refreshing cake is perfect for family gatherings, holidays, potlucks, or anytime I’m craving a creamy tropical-inspired dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
I prepare the white cake mix according to the package directions.
I pour the batter into a greased 9×13-inch baking pan and bake it as directed on the package.
I remove the cake from the oven and allow it to cool completely.
I combine the cream of coconut and sweetened condensed milk in a small bowl until smooth.
I use a drinking straw or the handle of a wooden spoon to poke holes evenly across the cooled cake.
I slowly pour the coconut mixture over the cake, allowing it to soak into all the holes.
I spread the thawed whipped topping evenly over the surface.
I sprinkle the flaked coconut over the whipped topping.
I refrigerate the cake for at least 2 hours before serving so the flavors can fully develop.
I serve the cake chilled.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Chilling Time: 2 hours
Servings: 15 servings
Calories: Approximately 520 kcal per serving
Variations
I sometimes use yellow cake mix instead of white cake mix for a richer flavor.
I enjoy adding toasted coconut on top for extra crunch and a deeper coconut taste.
Occasionally I garnish the cake with fresh pineapple pieces for a tropical twist.
I like adding chopped macadamia nuts or pecans for extra texture.
I sometimes drizzle white chocolate over the chilled cake for a more decadent dessert.
Storage/Reheating
I store any leftover cake covered in the refrigerator for up to 4 days. Since this dessert contains whipped topping and a milk mixture, I always keep it chilled until serving.
I usually avoid reheating this cake because it is meant to be enjoyed cold. If I want to freeze it, I wrap individual slices tightly and freeze them for up to 2 months. I thaw them overnight in the refrigerator before serving.
FAQs
Can I make this cake a day ahead?
Yes. I actually prefer making it the day before because the extra chilling time allows the coconut mixture to fully soak into the cake.
Can I use homemade whipped cream instead of frozen whipped topping?
Yes. I can substitute stabilized homemade whipped cream if I plan to serve the cake within a day or two.
What is cream of coconut?
Cream of coconut is a sweetened coconut product commonly used in desserts and tropical drinks. I make sure not to confuse it with unsweetened coconut milk or coconut cream.
Can I toast the coconut before adding it?
Yes. I sometimes toast the flaked coconut until lightly golden for a nuttier flavor and a bit of crunch.
Why do I poke holes in the cake?
I poke holes so the coconut and condensed milk mixture can seep deep into the cake, making every bite incredibly moist and flavorful.
Conclusion
I love making this Delicious Creamy Coconut Cake because it combines simple ingredients with outstanding flavor and texture. The moist cake, creamy coconut filling, fluffy topping, and sweet coconut flakes come together to create a refreshing dessert that is always a hit. Whether I’m serving it at a holiday gathering, a summer barbecue, or a family dinner, this chilled coconut cake never fails to impress.
📖 Recipe:
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Delicious Creamy Coconut Cake
- Total Time: 45 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
This creamy coconut cake is an irresistibly moist chilled dessert made with white cake soaked in a rich coconut and sweetened condensed milk mixture, then topped with fluffy whipped topping and sweet flaked coconut. It’s an easy crowd-pleasing treat that’s perfect for holidays, potlucks, and family gatherings.
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
- Prepare the white cake mix according to the package directions.
- Pour the batter into a greased 9×13-inch baking pan and bake as directed on the package.
- Allow the cake to cool completely.
- In a small bowl, whisk together the cream of coconut and sweetened condensed milk until smooth.
- Poke holes evenly over the cooled cake using a drinking straw or the handle of a wooden spoon.
- Slowly pour the coconut mixture over the cake, allowing it to soak into the holes.
- Spread the thawed whipped topping evenly over the cake.
- Sprinkle the flaked coconut evenly over the whipped topping.
- Refrigerate for at least 2 hours before serving.
- Serve chilled.
Notes
For a richer flavor, substitute yellow cake mix for the white cake mix.
Top with toasted coconut for extra crunch and deeper coconut flavor.
Garnish with fresh pineapple for a tropical twist.
Add chopped macadamia nuts or pecans for extra texture.
Store covered in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 360 mg
- Fat: 24 g
- Saturated Fat: 18 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 28 mg
