Description
This Creamy Coconut Cake is a rich, moist, and indulgent dessert with unmistakable tropical flavor. Using a simple white cake mix as the base, it’s transformed into a luxurious treat with cream of coconut, sweetened condensed milk, and a light whipped cream topping finished with toasted coconut. Every bite is soft, creamy, and full of coconut goodness.
Introduction
If you love coconut desserts, this cake is a must-make. It’s the kind of recipe that looks impressive, tastes bakery-quality, and yet comes together with minimal effort. Perfect for gatherings, holidays, or whenever you want a dessert that feels special without being complicated.
Why You’ll Love This Recipe
Exceptionally moist and creamy texture
Bold coconut flavor without being overpowering
Easy to make with simple ingredients
Perfect make-ahead dessert for parties and potlucks
Ingredients
For the Cake
1 (16 oz) white cake mix
1 (14 oz) can cream of coconut (not coconut milk)
1 (14 oz) can sweetened condensed milk
3 large eggs
1/2 cup vegetable oil
For the Topping
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut flakes
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Step 2: Prepare the Cake Batter
In a large bowl, combine the cake mix, cream of coconut, sweetened condensed milk, eggs, and vegetable oil. Beat for 2–3 minutes until the batter is smooth and well blended.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely.
Step 4: Soak the Cake
Once cooled, poke holes all over the cake using a fork or skewer. Slowly pour sweetened condensed milk evenly over the surface, allowing it to soak in. Let the cake rest for 15–20 minutes so it absorbs fully.
Step 5: Prepare the Whipped Topping
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the cake.
Step 6: Garnish
Sprinkle toasted coconut flakes generously over the whipped cream layer.
Step 7: Chill and Serve
Refrigerate for at least 1–2 hours before serving to allow the flavors to meld and the topping to set. Slice and serve chilled.
Tips for Best Results
Always use cream of coconut, not coconut milk
Toast coconut flakes for deeper flavor and better texture
Chill the cake well before slicing for clean cuts
This cake tastes even better the next day
Storage Tips
Store covered in the refrigerator for up to 3–4 days. Keep chilled until serving.
Serving Suggestions
Serve plain or with fresh pineapple or mango
Pair with coffee or iced coconut milk
Perfect as a summer dessert or holiday treat
FAQs
Can I make this cake ahead of time?
Yes, it’s ideal for making a day in advance and chilling overnight.
Can I use homemade whipped cream?
This recipe already uses homemade whipped cream for the best texture and flavor.
Can I freeze this cake?
Freezing is not recommended due to the whipped topping and creamy texture.
Conclusion
This Delicious Creamy Coconut Cake is a true crowd-pleaser. Moist, creamy, and loaded with coconut flavor, it’s an effortless dessert that feels indulgent and special. Whether for a celebration or a simple sweet craving, this cake delivers tropical comfort in every slice.