Delicious Creamy Coconut Cake

This creamy coconut cake creates the most indulgent dessert experience you can imagine. The sweet, tropical flavor and moist texture have made it my signature dish for gatherings. One bite of this coconut-infused treat transforms any ordinary day into something special.

I first made this cake for a summer office potluck where it disappeared within minutes. Now I receive text messages days before family gatherings asking if I'm bringing "that coconut cake" everyone loves.

Ingredients

• White cake mix: Provides the perfect neutral canvas for coconut flavors while keeping preparation simple
• Cream of coconut: Delivers authentic tropical flavor and creates incredible moisture throughout the cake
• Sweetened condensed milk: Adds richness and helps create the cake's signature creamy texture
• Frozen whipped topping: Creates a light cloud-like frosting that perfectly balances the sweet cake
• Flaked coconut: Gives beautiful texture and reinforces the coconut flavor in every bite

Step-by-Step Instructions

Prepare The Cake:

Follow the package directions for your white cake mix exactly, using the called-for eggs, water and oil. Pour batter into a 9x13 inch baking pan and bake according to package instructions until a toothpick inserted in center comes out clean. Allow to cool completely before proceeding to the next step.

Create The Moisture Mixture:

In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir until perfectly blended into a smooth, pourable consistency. This creates the magical moisture that will infuse throughout the cake.

Infuse The Cake:

Using a drinking straw, poke holes all over the cooled cake surface, spacing them about 1 inch apart. The holes should go almost to the bottom of the cake. Slowly pour the moisture mixture over the entire cake, allowing it to seep into the holes.

Apply The Topping:

Gently spread the thawed whipped topping across the entire surface of the cake in an even layer. Use a spatula to create decorative swirls if desired. The light texture provides perfect contrast to the rich cake beneath.

Add The Coconut Crown:

Sprinkle the flaked coconut generously over the entire surface of the whipped topping. Press very gently to help it adhere. This adds both visual appeal and textural contrast.

Chill To Perfection:

Refrigerate the cake for at least one hour before serving to allow all flavors to meld together. Overnight chilling produces even better results as the cake has more time to absorb the moisture mixture.

The cream of coconut is my secret weapon in this recipe. Many people confuse it with coconut milk or coconut cream, but cream of coconut is specifically sweetened for desserts. I discovered this distinction after a disappointing first attempt years ago. Now I keep several cans in my pantry year-round just for this cake.

Make It Your Own

While this recipe uses a cake mix for convenience, you can substitute your favorite homemade white cake recipe. Just make sure it yields enough batter for a 9x13 inch pan. The real magic happens with the cream of coconut and condensed milk mixture regardless of your cake base.

For a more pronounced coconut flavor, add 1 teaspoon of coconut extract to your cake batter before baking. This enhancement brings out the tropical notes even more intensely and pairs beautifully with the coconut topping.

To create an even more impressive presentation, toast about half of the coconut flakes before sprinkling them on top. Spread coconut on a baking sheet and place under the broiler for 2-3 minutes, watching carefully until lightly golden. The combination of toasted and untoasted coconut adds both visual appeal and complex flavor.

Smart Storage

This cake actually improves with time as the moisture mixture continues to infuse throughout the cake. Store covered in the refrigerator for up to 4 days. The texture becomes increasingly luscious the longer it sits, making it an ideal make-ahead dessert option.

If serving a smaller group, consider dividing the finished cake into portions and freezing them individually. Wrapped tightly, frozen portions will maintain quality for up to 3 months. Thaw overnight in the refrigerator for a quick dessert option anytime.

Frequently Asked Questions

→ Can I use homemade whipped cream instead of frozen topping?

Yes, homemade whipped cream can be used as a substitute for the frozen whipped topping. Ensure it’s whipped to a stable consistency for best results.

→ What size baking pan should I use?

A 9x13 inch baking pan is recommended for this recipe to ensure even baking and proper layering of ingredients.

→ How should I store the cake?

Store the cake in the refrigerator covered tightly with plastic wrap or in an airtight container. It should stay fresh for up to 3-4 days.

→ Can this cake be made ahead of time?

Absolutely! The cake tastes even better when it has time to chill and the flavors meld together. Prepare it a day in advance for the best results.

→ What can I use instead of cream of coconut?

If cream of coconut isn’t available, you can use coconut milk or coconut cream, but sweeten it slightly to mimic the flavor of cream of coconut.