Creamy Coconut Cake
Published
Published
This easy creamy Coconut Cake recipe is a triple coconut treat! Buttery cake is infused with a luscious cream of coconut and condensed milk mixture that oozes into each nook and cranny, then it’s covered in coconut whipped topping and toasted coconut. Every bite is dreamy!
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5 STAR REVIEWS
This coconut cake is what’s considered a poke cake, where you poke holes in the top, so the cream filling gets absorbed into each nook and cranny. Nothing dry or crumbly here! Instead, every bite is melt-in-your-mouth moist and amazing.
The combination of some fresh goods and boxed cake mix makes this dessert super easy to make and it’s great no matter what the season is or occasion. Truly a wonderful cake, especially for coconut lovers like us!
Craving more coconut desserts? You must make our Coconut Macaroons, Coconut Cream Lush, and Coconut Cream Pie Dip!
Helpful Tips
- Cake mix. Either white or butter boxed cake mix works. If you have a favorite homemade recipe you’d prefer to use instead of a box, go for it!
- Sweetened condensed milk. Make sure you are using sweetened condensed milk and not evaporated milk – they are not the same thing.
- Cream of coconut. This is not canned coconut milk. Cream of Coconut is sweet and creamy. It comes in a can or squeeze bottle and can usually be found in the liquor aisle in most common grocery stores (although doesn’t contain alcohol.) Coco Lopez is a popular brand.
- Let the cake rest. I think this cake tastes even better the longer it sits (like overnight), which gives the milk mixture more time to soak in. Sort of like a Tres Leches Cake!
Creamy Coconut Cake
Ingredients
- 15 ounce white cake mix, (see note)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 & 1/2 cups sweetened coconut flakes
- 12 ounce container Cool Whip topping, , thawed (see note)
- 14 ounce can sweetened condensed milk
- 3/4 cup cream of coconut, (Coco Lopez)
- 1/2 cup toasted coconut flakes
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9×13 baking pan with nonstick cooking spray.
- In a large bowl with an electric mixer, beat together a 15 ounce package white cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 cup water until blended and thickened, about 1 minute.
- Pour batter 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 1 & 1/2 cups sweetened coconut flakes and a 12 ounce container thawed Cool Whip. Set aside.
- In another bowl whisk together a 14 ounce can sweetened condensed milk and 3/4 cup Coco Lopez 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 1/2 cup toasted coconut flakes.
- While you can serve right away, for optimal flavor and texture we recommend letting it chill (covered and without the toasted coconut flakes) in the refrigerator for a few hours (or overnight), then adding the toasted coconut before serving.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
It’s best to allow the assembled cake to rest in the fridge for several hours (or overnight) before serving, which gives the creamy milk mixture time to soak into the cake and provide better flavor and moist texture. I also recommend waiting to sprinkle the toasted coconut on top right before serving so it doesn’t soften up too much.
Storing Leftovers
Leftover cake should be tightly covered and stored in the refrigerator. It will keep for up to 3 days. I don’t recommend freezing it.
More Cake Recipes To Try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Delicious cake. Easy. Very moist.
What changes would I need to make if I made cupcakes instead of a cake? I need to bring cupcakes to a function.
Made this for Easter and it was a hit! So easy too.
Oh my goodness. This recipe reminded me of my grandmother’s. She made it often and it was such a treat. It was easier to make than I thought and came out delicious!
If I were to make this as a three tiered cake 9 inch cAke layers would these instructions be similar?
I used coconut milk in place of the water for the cake. No other changes. It was so delish!
This recipe looks yummy and i really cant wait to eat the cake.
One question though…Can i use coconut milk instead of coconut cream as i can’t seem to find the cream anywhere. (I live in Nigeria)
Hi Kachi – Unfortunately it won’t produce the same results, both in texture and taste, but you can try it…maybe you’ll end up liking it.
Amazing recipe!
I made this for Thanksgiving and it was wonderful…My husband loved it as well (a picky eater)…I did make it the day before and served it cold…it was so good…making it again for Christmas! I also found the cream of coconut in the hispanic food section of our Walmart…
I made this for a baby shower I hosted – prepped it the night before and waited until just before serving to add the toasted coconut so they would still have a little texture. Not a slice left and everyone asked for the recipe. So good!
Is cream of coconut in most grocery stores? I’ve never seen it.
Yes! Comes in a can or squeeze bottle or can, sometimes found in the liquor aisle.
I made this cake over the weekend and it’s unbelievably delicious.
Great coconut cake! I made it for a mother/son banquet in March 2011. The theme was surf”s up/hang ten! Did it all luau style! Everyone LOVED the cake! Thanks for the recipe!
This was fabulous! My new favorite coconut cake…and possibly any cake!
love your blog and just found it through foodgawkers. now following so i don’t miss a yummy, delicious recipe! this coconut cake looks incredible!!!
So happy I found your blog – it is fantastic. Esp this post–I am *huge* coconut cake lover. ..this one looks amazingly easy and delicious. Cream of coconut and sweetened condensed milk? ::swoon::
I love this recipe so much.
I converted this recipe to cupcakes for my daughter’s birthday. Big hit!
*raises hand*
I am a coconut lover!
I’m so making this!
Thanks, can’t wait for the other recipes!!
I’m happy cause of you!
This coconut cake was amazing! I used unsweetened coconut flakes in the topping and forgot the toasted coconut on top but it was still great!
Oh my goodness – Nothing makes me as happy as a good coconut cake and this was AMAZING!