This Creamy Coconut Cake is a triple coconut treat! Buttery cake is infused with a luscious cream of coconut and condensed milk mixture, then covered in coconut whipped topping and toasted coconut. Heaven!
I have a bit of a stomach ache.
It started last Thursday, which was Haley’s birthday.
My little girl was very particular about what she wanted to bring to school: strawberry cupcakes with fresh strawberries mixed into the batter, coated in strawberry frosting and chocolate shavings on top. Yep.
Then Saturday was her big party with friends. And ours. A big enough crowd that one cake would not suffice. At least in my head. So I made one chocolate with brown sugar, semi-sweet chips, and a cocoa butter cream frosting…and a carrot cake with butterscotch chips and caramel bits, with a cream cheese vanilla frosting.
Sunday we celebrated with the family. Another cake coming up.
I went with this coconut cake – an old favorite of mine and a definite crowd pleaser. It’s one of those cakes where you poke holes in the top, so the frosting oozes into every nook and cranny, making every bite dreamy.
You should make this. You need to make this. It’s so luscious.
I, on the other hand, could really go for a bowl of fruit right now. HA.
- 1 package (15.25 ounce) butter or white cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup of water
- 1 1/2 cups sweetened coconut flakes
- 1 container (12 ounce) Cool Whip topping
- 1 can (14 ounce) sweetened condensed milk
- 3/4 cup cream of coconut
- 1/2 cup toasted coconut flakes
Preheat oven to 350 degrees F. Lightly coat a 9x13 baking pan with nonstick cooking spray.
In a large bowl, beat cake mix, eggs, oil, and water together with an electric mixer until blended and thickened, about 1 minute. Pour into the prepared pan. Bake for 30-35 minutes until a toothpick in the center comes out clean. Set aside to cool.
In medium bowl, fold together the 1 1/2 cups coconut flakes and Cool Whip. Set aside.
In another bowl whisk together the condensed milk and cream of coconut.
Using the end of a small wooden spoon, poke holes about 1-inch apart, all over the top of cake. Drizzle the milk mixture all over the top of the cake, making sure it goes into all the holes. Let sit for 15 minutes.
Spread Cool Whip mixture over cake.
Sprinkle with the toasted coconut.
You can serve right away, but for optimal flavor let sit in the refrigerator for several hours, ideally overnight.
1. You can use a wooden skewer or a fork to poke the holes.
2. Cream of Coconut is usually found in the liquor aisle in most common grocery stores.
3. Leftover cake should be tightly covered and stored in the refrigerator.
4. I think this cake tastes even better the longer it sits (like overnight), which gives the milk mixture more time to soak in.