Description
This incredibly moist and flavorful coconut cake is a crowd-pleaser. Made with a simple cake mix and infused with rich coconut cream and sweetened condensed milk, it’s an easy dessert that tastes like you spent hours in the kitchen. Topped with whipped topping and toasted coconut flakes, it’s the perfect balance of sweet and creamy.
Ingredients:
- 1 package white cake mix (16 oz)
- 1 can cream of coconut (14 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 container whipped topping (16 oz)
- 1 package flaked coconut (10 oz)
Preparation:
Step 1: Bake the Cake: Prepare the white cake mix according to the package directions. Bake in a 9×13-inch pan. Once baked, let the cake cool completely. This is crucial so that when you poke holes and add the coconut mixture, it absorbs properly without making the cake soggy.
Step 2: Prepare the Coconut Mixture: In a mixing bowl, combine the cream of coconut and sweetened condensed milk. Whisk until well combined and smooth. This mixture will be poured over the cake to infuse it with intense coconut flavor and moisture.
Step 3: Infuse the Cake: Once the cake has cooled, use a fork or wooden skewer to poke holes all over the surface. The more holes you poke, the more of the coconut mixture the cake will absorb. Slowly pour the coconut cream and sweetened condensed milk mixture evenly over the cake, making sure it seeps into all the holes.
Step 4: Frost and Garnish: Spread the whipped topping evenly over the infused cake. Sprinkle the flaked coconut generously over the whipped topping. For an extra touch, you can toast some of the coconut flakes in a dry pan until golden brown and then sprinkle them on top for added texture and flavor.
Step 5: Chill: Cover the cake with plastic wrap or a lid and chill in the refrigerator for at least 3 hours, or preferably overnight. This allows the flavors to meld together and the cake to become even more moist and delicious.
Why You’ll Love This Recipe
This coconut cake is incredibly easy to make, starting with a simple cake mix to save time. It is so moist and flavorful, thanks to the infusion of coconut cream and sweetened condensed milk. It’s always a hit at parties and gatherings, and it’s easy to customize with different toppings.
Serving Suggestions:
- Serve cold, straight from the refrigerator.
- Add a scoop of vanilla ice cream on the side. The cold ice cream complements the moist cake perfectly.
- Garnish with toasted coconut for added crunch and flavor.
- A dollop of fresh whipped cream can also be a delightful addition.
- Pair it with a tropical fruit salad for a refreshing dessert.
Tips:
- Make sure the cake is completely cool before poking holes and pouring the coconut mixture.
- For an even more intense coconut flavor, you can substitute coconut milk for some of the water called for in the cake mix.
- Toasting the coconut flakes adds a lovely depth of flavor and a satisfying crunch.
- If you’re short on time, you can skip the toasting step, but it’s highly recommended.
- Store the cake in the refrigerator to keep it fresh and moist.
- For a variation, try adding a layer of pineapple filling between the cake and the whipped topping.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Cooling Time: 1 hour
- Chilling Time: 3+ hours (or overnight)
Total Time:
Approximately 4 hours (including cooling and chilling)
Nutrition Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)
- Calories: 350-450 per serving (estimated)
- Protein: 3-5g per serving (estimated)
- Sodium: 200-300mg per serving (estimated)
Conclusion
This Delicious Creamy Coconut Cake is a simple yet decadent dessert that’s perfect for any occasion. With its moist texture, intense coconut flavor, and easy preparation, it’s sure to become a favorite. Whether you’re serving it at a party or enjoying it as a sweet treat at home, this cake is guaranteed to impress.
Questions and Answers:
- Can I use a different type of cake mix?
- Yes, while a white cake mix is recommended for the best flavor and color, you can use a yellow cake mix or even a coconut-flavored cake mix for an even more intense coconut taste.
- Can I make this cake ahead of time?
- Absolutely! In fact, this cake is best made a day in advance to allow the flavors to meld and the cake to become even more moist.
- Can I freeze this cake?
- Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. Thaw it in the refrigerator overnight before serving.
- Can I use fresh coconut instead of flaked coconut?
- Yes, you can use fresh coconut. Shred it finely and toast it for a more intense flavor.
- Can I add other toppings to this cake?
- Definitely! Consider adding chopped macadamia nuts, a drizzle of melted white chocolate, or even a layer of pineapple filling for a tropical twist.
