Creamy Coconut Cake (Printable Recipe)
Fluffy coconut cake soaked with cream and topped with whipped coconut topping and toasted flakes
# Ingredients You'll Need:
→ Cake Base
01 -
15 ounce white cake mix
02 -
3 large eggs
03 -
1/2 cup vegetable oil
04 -
1 cup water
→ Filling and Topping
05 -
14 ounce can sweetened condensed milk
06 -
3/4 cup cream of coconut
07 -
1 and 1/2 cups sweetened coconut flakes
08 -
12 ounce container Cool Whip topping, thawed
09 -
1/2 cup toasted coconut flakes
# Steps to Follow:
01 -
Preheat oven to 350°F and lightly coat a 9×13 inch baking pan with nonstick cooking spray.
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.
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.
04 -
In a medium bowl, fold sweetened coconut flakes into the thawed Cool Whip until well combined. Set aside.
05 -
In another bowl, whisk together sweetened condensed milk and cream of coconut until smooth.
06 -
Using the handle of a small wooden spoon, poke holes about 1 inch apart across the entire surface of the cooled cake.
07 -
Slowly pour the milk mixture over the cake, ensuring it seeps into all the holes. Let sit for 15 minutes.
08 -
Spread the coconut Cool Whip mixture evenly over the surface of the cake.
09 -
Sprinkle toasted coconut flakes evenly over the topping just before serving.
10 -
For optimal flavor and texture, cover and chill the cake for several hours or overnight before serving.
# Extra Tips:
01 -
Cream of coconut is different from canned coconut milk; use a sweetened product like Coco Lopez for best results.
02 -
This cake improves in flavor and texture after resting overnight in the refrigerator.