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!
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.
You can use a wooden skewer or a fork to poke the holes.
Cream of Coconut is usually found in the liquor aisle in most common grocery stores.
Leftover cake should be tightly covered and stored in the refrigerator.
I think this cake tastes even better the longer it sits (like overnight), which gives the milk mixture more time to soak in.
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.