Creamy Coconut Cake

Section: Indulgent Desserts for Sweet Endings

This creamy coconut cake is soaked in a rich blend of sweetened condensed milk and cream of coconut, creating an incredibly moist texture in every bite. Finished with a layer of fluffy whipped coconut topping and sprinkled with toasted coconut flakes, it delivers luscious flavor and a soft, cloudlike bite. It’s a quick yet indulgent treat thanks to the shortcut of boxed cake mix, and even better when chilled overnight. A tropical-inspired dessert perfect for gatherings or anytime coconut cravings strike.

A woman wearing glasses smiles for the camera.
Published By Ioana
Updated on Sat, 26 Jul 2025 14:59:50 GMT
A slice of creamy coconut cake. Bookmark
A slice of creamy coconut cake. | ioanacooks.com

This creamy coconut cake is pure comfort with every bite soaked in sweet coconut flavor. Inspired by classic poke cake traditions, it’s a crowd-pleaser that is unbelievably moist thanks to a coconut milk soak and a whipped topping. It is simple enough for beginners yet impressive enough to bring to a gathering.

I first made this cake for a summer BBQ and it disappeared before the burgers hit the grill. Now it’s the most-requested dessert for birthdays in my family.

Ingredients

  • White cake mix: A convenient base that saves time and guarantees a fluffy texture
  • Large eggs: Provide richness and structure to the cake
  • Vegetable oil: Keeps the crumb moist without overpowering the flavor
  • Water: Thins the batter for even baking
  • Sweetened coconut flakes: Infuse sweetness and texture throughout the cake
  • Cool Whip: Makes a light and airy topping that holds well in the fridge
  • Sweetened condensed milk: Adds intense creamy sweetness to soak into the cake
  • Cream of coconut: Provides authentic coconut flavor do not substitute with coconut milk
  • Toasted coconut flakes: Adds crunch and toasted aroma on top

Step-by-Step Instructions

Prepare the Pan:
Preheat oven to 350 degrees F and lightly coat a 9x13 baking dish with nonstick spray for easy cleanup
Mix the Batter:
In a large bowl beat together the cake mix eggs vegetable oil and water until smooth and slightly thick about one minute
Bake the Cake:
Pour the batter into the prepared pan and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean then let it cool completely
Whip the Topping:
In a medium bowl fold together the sweetened coconut flakes and Cool Whip until fluffy and evenly combined
Mix the Coconut Soak:
Whisk the sweetened condensed milk with the cream of coconut until smooth and creamy
Poke the Cake:
Using the handle of a wooden spoon poke holes evenly across the cooled cake about one inch apart to allow the soak to seep in
Pour in the Soak:
Slowly drizzle the milk and coconut mixture over the entire cake filling all the holes and letting it absorb for 15 minutes
Frost with Coconut Whip:
Spread the coconut Cool Whip mixture over the surface of the cake using a spatula to create soft swirls
Top with Toasted Coconut:
Sprinkle with toasted coconut flakes just before serving for added crunch and flavor
Chill and Serve:
Refrigerate the cake for several hours or overnight to allow the flavors to develop and the texture to set
A slice of creamy coconut cake. Bookmark
A slice of creamy coconut cake. | ioanacooks.com

I absolutely love how the cream of coconut soaks into every bite. It reminds me of family trips to the beach when my aunt would pack chilled slices in a cooler. The toasted coconut brings that final hint of sunshine to each bite.

Storage Tips

Store the cake covered in the fridge for up to three days. The texture remains moist but the toasted topping is best added fresh before serving. Avoid freezing as the whipped topping does not hold well after thawing.

Ingredient Substitutions

Cool Whip can be swapped with homemade whipped cream made from cold heavy cream and powdered sugar. For a more natural sweetness try using unsweetened coconut flakes and adding sugar to taste.

Serving Suggestions

Serve chilled directly from the fridge. For a pretty presentation garnish each slice with a maraschino cherry or a curl of white chocolate. It’s perfect for Easter tables summer picnics or just when the craving hits.

A slice of creamy coconut cake. Bookmark
A slice of creamy coconut cake. | ioanacooks.com

Cultural Context

This cake draws from the classic Southern poke cake tradition popularized in the 1970s where cakes are pierced and filled with flavorful liquids. It blends convenience with the tropical flair of coconut desserts loved across the Caribbean and southern U S coastal states.

Frequently Asked Questions About Recipes

→ Can I use homemade whipped cream instead of Cool Whip?

Yes, you can replace Cool Whip with homemade whipped cream by beating cold heavy cream with powdered sugar and vanilla until stiff peaks form.

→ What is the difference between cream of coconut and coconut milk?

Cream of coconut is sweet and thick, designed for desserts and cocktails, while coconut milk is thinner and unsweetened. Use Coco Lopez or similar brands for best results.

→ Can this cake be made in advance?

Absolutely. This cake tastes even better when chilled overnight, allowing the coconut cream mixture to soak in fully and enhance flavor.

→ How should I store leftover coconut cake?

Cover the cake tightly and store in the refrigerator for up to three days. It is not recommended to freeze it due to the creamy topping.

→ Can I use a butter cake mix instead of white?

Yes, butter cake mix works just as well and can add a richer base flavor to complement the coconut components.

Creamy Coconut Cake

Fluffy coconut cake soaked with cream and topped with whipped coconut topping and toasted flakes

Time Needed to Prep
15 minutes
Cooking Duration
30 minutes
Overall Time
45 minutes
Published By: Ioana

Category of Recipe: Desserts

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 15 How Many It Serves (1 large rectangular cake, cut into 15 slices)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ Cake Base

Ingredient 01 15 ounce white cake mix
Ingredient 02 3 large eggs
Ingredient 03 1/2 cup vegetable oil
Ingredient 04 1 cup water

→ Filling and Topping

Ingredient 05 14 ounce can sweetened condensed milk
Ingredient 06 3/4 cup cream of coconut
Ingredient 07 1 and 1/2 cups sweetened coconut flakes
Ingredient 08 12 ounce container Cool Whip topping, thawed
Ingredient 09 1/2 cup toasted coconut flakes

Steps to Follow

Step 01

Preheat oven to 350°F and lightly coat a 9×13 inch baking pan with nonstick cooking spray.

Step 02

In a large bowl, use an electric mixer to beat together white cake mix, eggs, vegetable oil, and water until thick and fully combined, about 1 minute.

Step 03

Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 04

In a medium bowl, fold sweetened coconut flakes into the thawed Cool Whip until well combined. Set aside.

Step 05

In another bowl, whisk together sweetened condensed milk and cream of coconut until smooth.

Step 06

Using the handle of a small wooden spoon, poke holes about 1 inch apart across the entire surface of the cooled cake.

Step 07

Slowly pour the milk mixture over the cake, ensuring it seeps into all the holes. Let sit for 15 minutes.

Step 08

Spread the coconut Cool Whip mixture evenly over the surface of the cake.

Step 09

Sprinkle toasted coconut flakes evenly over the topping just before serving.

Step 10

For optimal flavor and texture, cover and chill the cake for several hours or overnight before serving.

Extra Tips

  1. Cream of coconut is different from canned coconut milk; use a sweetened product like Coco Lopez for best results.
  2. This cake improves in flavor and texture after resting overnight in the refrigerator.

Tools You'll Need

  • 9x13 inch baking pan
  • Electric mixer
  • Mixing bowls
  • Wooden spoon handle or skewer

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains eggs, dairy, gluten, and coconut

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 441
  • Total Fat: 21 grams
  • Carbohydrate Amount: 58 grams
  • Protein Amount: 6 grams