Description

Craving a tropical dessert that’s rich, moist, and bursting with coconut flavor? What if you could create a luscious cake with minimal effort that transports you to a beachside paradise? Say hello to Delicious Creamy Coconut Cake! This indulgent treat features a white cake soaked in a sweet cream of coconut and condensed milk mixture, topped with whipped topping and flaked coconut.

Ingredients

For the Cake

White Cake Mix (16 oz, 1 package): Provides a quick, fluffy base that absorbs the coconut mixture beautifully.
Cream of Coconut (14 oz, 1 can): Infuses the cake with rich, sweet coconut flavor and moisture.
Sweetened Condensed Milk (14 oz, 1 can): Adds creamy sweetness and helps create a moist texture.
Whipped Topping (16 oz, 1 container, thawed): Creates a light, fluffy topping that balances the dense cake.
Flaked Coconut (10 oz, 1 package): Adds texture and enhances the coconut flavor with a chewy, tropical finish.

Substitutions and Variations

White Cake Mix: Use yellow or vanilla cake mix; for homemade, combine 2½ cups flour, 1½ cups sugar, 2½ tsp baking powder, ½ tsp salt, 1 cup milk, ½ cup oil, 2 eggs, and 1 tsp vanilla. Check cake mix package for additional ingredients (e.g., eggs, oil, water).
Cream of Coconut: Substitute with coconut milk plus ½ cup sugar (simmer until thickened); note it’s less sweet and thinner.
Sweetened Condensed Milk: Use coconut sweetened condensed milk for extra coconut flavor or dairy-free diets.
Whipped Topping: Replace with homemade whipped cream (1½ cups heavy cream, ¼ cup powdered sugar, whipped) or dairy-free whipped topping.
Flaked Coconut: Use sweetened or unsweetened coconut; shredded coconut works but is finer. Toast coconut (350°F for 5–7 minutes) for a nuttier flavor.
Vegan Option: Use a vegan cake mix, coconut sweetened condensed milk, dairy-free whipped topping, and vegan-friendly flaked coconut; ensure cream of coconut is vegan (check labels).
Gluten-Free: Use a gluten-free cake mix and ensure all ingredients are gluten-free.

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Instructions

Bake the Cake:
- Preheat the oven to the temperature specified on the cake mix box (typically 350°F/175°C) for a 9×13-inch pan.
- Prepare 1 package (16 oz) white cake mix according to package instructions (usually adding eggs, oil, and water), mixing until smooth.
- Pour the batter into a greased 9×13-inch baking pan and bake as directed (typically 25–30 minutes), or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack, about 1 hour.
- Tip: Grease the pan well to prevent sticking, and check for doneness early to avoid overbaking.
Prepare the Coconut Mixture:
- In a medium mixing bowl, combine 14 oz cream of coconut and 14 oz sweetened condensed milk.
- Whisk until fully blended and smooth, about 1 minute.
- Tip: Stir cream of coconut well before measuring, as it may separate in the can; ensure the mixture is pourable.
Poke and Soak the Cake:
- Using a straw, skewer, or the handle of a wooden spoon, poke holes across the entire surface of the cooled cake, about 1 inch apart, penetrating halfway through.
- Slowly pour the cream of coconut and condensed milk mixture over the cake, ensuring it seeps into the holes and covers the surface evenly.
- Tip: Pour in stages to allow absorption, and use a spatula to spread the mixture to the edges; avoid poking through to the bottom to keep the cake intact.
Top with Whipped Topping:
- Spread 16 oz thawed whipped topping evenly over the soaked cake using an offset spatula or spoon, creating a smooth or swirled finish.
- Tip: Thaw whipped topping in the refrigerator for 4 hours for easy spreading, and smooth gently to avoid disturbing the soaked cake.
Add Flaked Coconut:
- Sprinkle 10 oz flaked coconut evenly over the whipped topping, covering the entire surface.
- Tip: Press coconut lightly to adhere, and use sweetened flakes for a classic look or toasted coconut for extra crunch and flavor.
Chill the Cake:
- Cover the cake with plastic wrap or a lid to prevent absorbing fridge odors.
- Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
- Tip: Chill in a flat, stable spot to ensure even setting, and check that the whipped topping is firm before serving.
Serve:
- Slice into 12–15 squares or rectangles using a sharp knife, wiping the blade between cuts for clean edges.
- Serve cold, optionally topped with vanilla ice cream, toasted coconut, or fresh berries.
- Tip: Use a spatula to lift slices cleanly, and serve immediately to maintain the chilled texture.