Creamy Coconut Cake

square slice of frosted coconut cake on plate

5 from 23

This creamy coconut cake recipe is infused with cream of coconut and condensed milk, then covered in coconut whipped topping and toasted coconut! Heaven!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: coconut cake

Servings: slices

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 9x13 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

Cake mix quantities have changed. We know different packaged cake brands have change their box quantities. If you can only find a 13.5 ounce box of white cake mix, this recipe still works! Just decrease the amount of oil from 1/2 cup to 1/3 cup.

The Cool Whip can be replaced with real whipped cream, if preferred. Beat together 2 cups cold heavy whipping cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla until it reaches stiff peaks.

Nutrition