Go Back

Creamy Coconut Cake Delight

An incredibly easy and indulgent dessert that combines soft, moist cake with rich coconut flavor, topped with fluffy whipped cream and shredded coconut.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box 16 oz box white cake mix (plus ingredients required on package)
For the filling
  • 1 can 14 oz can cream of coconut
  • 1 can 14 oz can sweetened condensed milk
For the topping
  • 1 container 16 oz container frozen whipped topping, thawed
  • 1 package 10 oz package flaked coconut

Method
 

Bake the cake
  1. Prepare the white cake mix according to package instructions. Bake in a 9x13-inch pan and allow it to cool completely.
Make the coconut mixture
  1. In a medium bowl, combine the cream of coconut and sweetened condensed milk, stirring until smooth.
Poke and soak
  1. Use the handle of a wooden spoon or fork to poke holes evenly across the cooled cake. Pour the coconut-milk mixture over the cake, letting it soak in.
Frost the cake
  1. Spread the thawed whipped topping evenly over the cake.
Finish with coconut
  1. Sprinkle the flaked coconut generously on top.
Chill & serve
  1. Refrigerate for at least 2 hours before serving for the best flavor and texture.

Notes

Serve with fresh pineapple slices for extra tropical vibes, or add a drizzle of chocolate or caramel sauce for a fun twist. This dessert can be made ahead, and it tastes even better the next day. For a homemade twist, swap the boxed cake mix for a homemade vanilla sponge if you prefer baking from scratch. To reduce sweetness, use light whipped topping and unsweetened coconut flakes.