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

Cook Mode Prevent your screen from going dark

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