Delicious Creamy Coconut Cake: The Chill-and-Serve Dessert Everyone Will Crave

What if you could make a rich, tropical cake so moist it practically melts in your mouth—and it only takes a few ingredients?

This Delicious Creamy Coconut Cake is one of those rare dessert recipes that checks all the boxes. It’s easy, it’s impressive, and it’s irresistibly creamy. Perfect for holidays, birthdays, potlucks, or just a cozy weekend treat, this cake is cool, fluffy, and packed with coconut flavor in every bite.

Why This Creamy Coconut Cake Is So Special

What sets this cake apart is its unbelievably moist texture and dreamy coconut flavor. It starts with a simple white cake mix and turns into a luscious dessert soaked in cream of coconut and sweetened condensed milk. Topped with whipped topping and fluffy coconut flakes, it’s both light and indulgent

Total Time: 10 minutes prep + 30 minutes bake + 4 hours chill
Active Time: 10–15 minutes
Difficulty Level: Super easy
Servings: 12–15 slices

Whether you’re a beginner baker or just need a reliable crowd-pleaser, this cake will never let you down

Key Ingredients That Make It Work

Let’s go over the magic in each ingredient and how you can customize if needed

White cake mix (1 box, 16 oz): A quick base that’s light and neutral—perfect for soaking up flavors
Substitute: Yellow cake mix or coconut cake mix for more richness

Cream of coconut (1 can, 14 oz): Sweet, tropical flavor that keeps the cake extra moist
Tip: Don’t confuse this with coconut milk—it’s thicker and sweeter
Popular brand: Coco López

Sweetened condensed milk (1 can, 14 oz): Adds creamy sweetness and makes the cake incredibly rich
Pro Tip: Pour it slowly to help it soak in evenly

Whipped topping (1 container, 16 oz): Makes it fluffy and light on top
Substitute: Homemade whipped cream if you want a richer finish

Flaked coconut (1 package, 10 oz): Adds texture and classic coconut appeal
Variation: Toast half of the coconut for a nutty crunch

How to Make Creamy Coconut Cake Step-by-Step

1. Bake the Cake
Prepare the white cake mix according to the package directions
Pour into a greased 9×13 inch pan and bake until golden and a toothpick comes out clean
Let it cool completely
Pro Tip: Chill the cake for 30 minutes after cooling to firm it up before poking

2. Poke the Cake
Use a drinking straw, wooden skewer, or chopstick to poke holes all over the top of the cooled cake
Make sure the holes go deep so the coconut mixture soaks in

3. Pour the Coconut Mixture
In a bowl, whisk together
1 can cream of coconut
1 can sweetened condensed milk
Stir until smooth
Pour this slowly and evenly over the entire cake surface
Let it absorb into the holes

4. Add the Topping
Once the cake has soaked up the coconut mixture, spread 1 container of thawed whipped topping over the surface
Use a spatula to smooth it out evenly

5. Sprinkle the Coconut
Generously sprinkle 10 oz of flaked coconut across the top
Press gently with a spatula so it sticks to the whipped topping

6. Chill Before Serving
Refrigerate for at least 4 hours
Overnight is even better—it gives the flavors time to develop and the cake to set perfectly

Tips for Serving and Presentation

Slice the chilled cake into neat squares using a hot knife for clean edges
Wipe the blade between cuts for best presentation
Serve cold with:

• A scoop of vanilla ice cream
• Toasted coconut sprinkled on top
• A dollop of fresh whipped cream
• A drizzle of chocolate or caramel syrup for contrast

For special occasions, garnish with a maraschino cherry or a sprinkle of lime zest for a tropical twist

Storage and Make-Ahead Tips

This cake stores beautifully and even tastes better the next day

Refrigerator: Store in an airtight container for up to 5 days
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight
Make-ahead: Bake and soak the cake a day in advance. Add whipped topping and coconut the day of serving for best texture

3 Creative Variations to Try

1. Pineapple Coconut Cake
Add a layer of crushed pineapple (drained) between the coconut milk layer and whipped topping
Adds tangy sweetness and tropical flair

2. Chocolate Coconut Dream Cake
Use chocolate cake mix instead of white
Top with chocolate shavings and toasted coconut flakes for a richer dessert

3. Lemon Coconut Poke Cake
Add lemon zest to the cake mix and a bit of lemon juice to the coconut mixture
Top with lemon slices or zest for brightness

The Coconut Cake Everyone Asks For Again

This Delicious Creamy Coconut Cake is the kind of recipe you’ll come back to time and time again

It’s low-effort but tastes like something from a fancy bakery
Soft, fluffy, and refreshingly cool—it’s the perfect dessert for warm days, family gatherings, or a midnight fridge raid

Give it a try, and don’t be surprised if someone asks you to bring it to every future get-together

Leave a comment with your favorite topping or twist—and don’t forget to share it with your coconut-loving friends

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Frequently Asked Questions (FAQs)

Can I use homemade cake instead of box mix?
Absolutely! A basic white cake recipe from scratch works great. Just make sure it’s a 9×13 pan size

What is cream of coconut?
It’s a thick, sweetened coconut product used in desserts and drinks. Not the same as coconut cream or coconut milk

Do I need to toast the coconut flakes?
Not at all. It’s optional. Toasting gives extra flavor and crunch but the cake is delicious either way

Can I use fresh whipped cream instead of whipped topping?
Yes, but use stabilized whipped cream if you plan to store it for more than a day

Is this cake overly sweet?
It’s rich and sweet, but the whipped topping and coconut balance the intensity. You can use unsweetened coconut flakes to cut the sweetness a bit

Can I make this gluten-free?
Yes, just use a gluten-free white cake mix and check that the other ingredients are certified gluten-free

Can I use lite versions of the ingredients?
Sure! You can use reduced-fat whipped topping and low-fat sweetened condensed milk to make a lighter version

Does this need to be refrigerated?
Yes. Keep it chilled to maintain the texture and prevent spoilage

Can I add nuts to this cake?
Of course! Chopped pecans or macadamia nuts sprinkled on top make a great crunchy addition

What’s the best way to transport this cake?
Leave it in the baking pan, cover with plastic wrap or foil, and keep it cold. Use a cooler if traveling long distances