Coconut Cream Cake

Square side shot of a fork taking a bite of coconut cake with cream of coconut.

5 from 4 votes

This easy coconut cake with cream of coconut starts with a box of yellow cake mix!

Course Dessert

Cuisine American, Southern

Keyword coconut cake recipe, coconut cake with cream of coconut, coconut cream cake, coconut cream cake recipe, coconut poke cake

Prep Time 10

Cook Time 30

Chilling Time 3

Total Time 3 40

Servings slices

Calories 460kcal

Author Blair Lonergan

Ingredients

FOR THE CAKE

1 (15.25 ounce) box of yellow cake mix
3 large eggs
⅓ cup vegetable oil
1 cup water
1 cup sweetened flaked coconut
1 (15 ounce) can of cream of coconut * (such as Goya or Coco Lopez brand)
1 (14 ounce) can sweetened condensed milk

FOR THE FROSTING

16 ounces frozen whipped topping (such as Cool Whip), thawed
1 cup sweetened flaked coconut

Instructions

BAKE THE CAKE

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large bowl, combine the cake mix, eggs, oil, and water. Beat for 2 minutes on high speed, and then gently fold in the coconut. Pour the batter into the prepared dish. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

PREPARE THE SWEET COCONUT CREAM CAKE FILLING

In a medium bowl, whisk together the cream of coconut and the sweetened condensed milk. While the cake is still warm, use a fork to poke holes all over the top of the cake. Slowly pour the condensed milk mixture over the top, gently spreading it with a spatula and allowing it to soak into the cake. This looks like a lot of liquid, but it will gradually absorb into the cake -- just go slowly. Allow the cake to cool completely on a wire rack -- it will continue to soak up the liquid as it sits. Once the cake is completely cool, prepare the frosting.

FROST THE CAKE

Spread the whipped topping over the cake. Sprinkle with coconut.

CHILL

Refrigerate the cake until you're ready to slice and serve.

Notes

* Don't confuse cream of coconut with coconut milk or coconut cream. You do not want to use coconut milk or coconut cream, which have very different tastes and textures. Cream of coconut is rich, thick, and sweet -- similar to sweetened condensed milk. It's made with coconut milk, sugar, and other thickening agents. Find a can of cream of coconut in the Hispanic foods or Asian food section of the grocery store. It's often used in Latin desserts, ice cream, piña coladas, and other creamy drinks.

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