This Delicious Creamy Coconut Cake is a tropical, melt-in-your-mouth dessert that’s shockingly easy to make. A fluffy white cake gets soaked with sweet cream of coconut and condensed milk, then topped with billowy whipped topping and a snowstorm of coconut flakes. It’s cool, creamy, and perfect for parties, potlucks, and make-ahead treats.
Ingredients
- 1 package white cake mix (about 16 oz), plus ingredients called for on the box (eggs, oil, water)
- 1 can cream of coconut (14 oz), well shaken
- 1 can sweetened condensed milk (14 oz)
- 1 container whipped topping (16 oz), thawed
- 1 package flaked coconut (10 oz), sweetened or unsweetened
- Optional garnish: toasted coconut flakes or fresh berries
Instructions
- Bake the Cake: Prepare the white cake mix according to the package directions. Pour the batter into a greased 9×13-inch baking pan and bake as directed until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the Coconut Soak: In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and fully combined.
- Poke the Cake: Once the cake is completely cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake, going almost to the bottom but not breaking through the pan.
- Soak the Cake: Slowly pour the coconut-milk mixture evenly over the entire cake, allowing it to drip down into the holes. Let it sit for at least 15–20 minutes to soak in.
- Add the Topping: Spread the whipped topping evenly over the soaked cake, all the way to the edges.
- Add the Coconut: Sprinkle the flaked coconut generously over the top, covering the whipped topping completely.
- Chill and Serve: Cover the cake and refrigerate for at least 3–4 hours, or overnight for best flavor and texture. Slice and serve cold. Enjoy as is, or add a scoop of vanilla ice cream or toasted coconut on top for extra indulgence.
Variation
- Almond-Coconut Dream Cake: Add 1 teaspoon of almond extract to the cake batter and sprinkle sliced toasted almonds over the coconut topping for a nutty twist.
- Piña Colada Cake: Fold 1 cup of well-drained crushed pineapple into the coconut-milk mixture before pouring over the cake, and garnish with maraschino cherries.
- Chocolate Coconut Delight: Use a chocolate cake mix instead of white for a Mounds/Hostess-style vibe, and drizzle melted chocolate or chocolate syrup over the coconut topping.
Cooking Notes
- Let the cake cool completely before poking and soaking so it holds its structure and doesn’t crumble.
- Poke plenty of holes—this is what makes it extra moist and ensures every bite is infused with coconut flavor.
- If the mixture pools on top at first, give it a few minutes to absorb, then gently tilt the pan so it spreads evenly into all the holes.
Serving Suggestions
- Serve cold with a scoop of vanilla ice cream for an ultra-creamy, indulgent dessert.
- Top each slice with a sprinkle of toasted coconut or a few fresh berries for color and texture contrast.
- Pair with hot coffee, iced coffee, or a cup of tea to balance the sweetness and richness.
Tips
- For neater slices, chill the cake overnight and slice with a sharp knife wiped clean between cuts.
- Toast a portion of the coconut in a dry skillet or the oven for a mix of soft and crunchy textures on top.
- If you like a lighter topping, use a reduced-fat whipped topping or make a stabilized whipped cream instead.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 4 hours (including chilling)
Nutritional Information (Per Serving)
- Calories: Approx. 420
- Protein: Approx. 5 g
- Sodium: Approx. 260 mg
Frequently Asked Questions
- Can I use homemade whipped cream instead of whipped topping?
– Yes. Use about 4 cups of stabilized whipped cream (sweetened and whipped with a bit of powdered sugar and vanilla). Keep the cake well chilled, as real whipped cream is less stable than store-bought topping. - Do I need to refrigerate this cake?
– Absolutely. Because of the whipped topping and the moist, soaked texture, this cake should be stored covered in the refrigerator at all times. - Can I make this cake ahead of time?
– Yes, this recipe is perfect for making ahead. Prepare it a day in advance and chill overnight. The flavor actually improves as it sits. - Can I use a different flavor of cake mix?
– Definitely. Yellow, butter, or even coconut-flavored cake mix all work well and can add an extra layer of flavor while keeping the same method.
Conclusion
This Delicious Creamy Coconut Cake is the definition of effortless elegance: a simple boxed mix transformed into a cool, ultra-moist, coconut-soaked dessert that tastes like a tropical vacation. It’s make-ahead friendly, crowd-pleasing, and perfect for potlucks, holidays, or any time you’re craving a sweet, creamy escape straight from the fridge.
Print
Delicious Creamy Coconut Cake
- Total Time: 4 hours (including chilling)
- Yield: 12–16 servings 1x
- Diet: Vegetarian (not vegan)
Description
This Delicious Creamy Coconut Cake is a tropical, melt-in-your-mouth dessert that’s shockingly easy to make. A fluffy white cake gets soaked with sweet cream of coconut and condensed milk, then topped with billowy whipped topping and a snowstorm of coconut flakes. It’s cool, creamy, and perfect for parties, potlucks, and make-ahead treats.
Ingredients
Scale
- 1 package white cake mix (about 16 oz), plus ingredients called for on the box (eggs, oil, water)
- 1 can cream of coconut (14 oz), well shaken
- 1 can sweetened condensed milk (14 oz)
- 1 container whipped topping (16 oz), thawed
- 1 package flaked coconut (10 oz), sweetened or unsweetened
- Optional garnish: toasted coconut flakes or fresh berries
Instructions
- Bake the Cake: Prepare the white cake mix according to the package directions. Pour the batter into a greased 9×13-inch baking pan and bake as directed until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the Coconut Soak: In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and fully combined.
- Poke the Cake: Once the cake is completely cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake, going almost to the bottom but not breaking through the pan.
- Soak the Cake: Slowly pour the coconut-milk mixture evenly over the entire cake, allowing it to drip down into the holes. Let it sit for at least 15–20 minutes to soak in.
- Add the Topping: Spread the whipped topping evenly over the soaked cake, all the way to the edges.
- Add the Coconut: Sprinkle the flaked coconut generously over the top, covering the whipped topping completely.
- Chill and Serve: Cover the cake and refrigerate for at least 3–4 hours, or overnight for best flavor and texture. Slice and serve cold. Enjoy as is, or add a scoop of vanilla ice cream or toasted coconut on top for extra indulgence.
Notes
- For best results, make this cake a day ahead so the flavors can fully meld and the cake can absorb the coconut mixture.
- If your cream of coconut separates in the can, just stir or shake it well until smooth before mixing.
- You can use sweetened or unsweetened coconut flakes depending on how sweet you like your cake.
- This cake is very moist by design—be sure to keep it chilled so it slices nicely.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 25–30 minutes (depending on cake mix)
- Category: Dessert, Cake
- Method: Baked, Chilled
- Cuisine: American, Tropical-Inspired
Nutrition
- Serving Size: 1 slice (1/12 to 1/16 of the cake)
- Calories: Approx. 420 per serving (for 16 servings)
- Sugar: Approx. 40 g
- Sodium: Approx. 260 mg
- Fat: Approx. 20 g
- Saturated Fat: Approx. 14 g
- Unsaturated Fat: Approx. 5 g
- Trans Fat: 0–0.5 g (varies by whipped topping and cake mix)
- Carbohydrates: Approx. 55 g
- Fiber: Approx. 1 g
- Protein: Approx. 5 g
- Cholesterol: Approx. 35 mg
Keywords: creamy coconut cake, poke cake, coconut poke cake, easy coconut dessert, make-ahead dessert, cool summer cake, potluck dessert
