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Fork digging into a slice of easy moist coconut cream cake
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5 from 1 vote

Coconut Cream Cake

The most decadent, moist and easy Coconut Cream Cake makes a perfect dessert for Easter, Christmas or any other special occasion!
Course Dessert
Cuisine American, Southern
Keyword coconut cake recipe, coconut cream cake, coconut poke cake
Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings 16 slices
Calories 440.3kcal
Author Blair Lonergan

Ingredients

FOR THE CAKE:

  • 1 (15.25 ounce) box yellow cake mix
  • 3 eggs
  • cup vegetable oil
  • 1 cup water
  • 1 cup sweetened flaked coconut
  • 1 (15 ounce) can 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

FOR THE CAKE:

  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large bowl, mix together cake mix, eggs, oil and water. Beat for 2 minutes on high speed, and then gently fold in coconut. Pour batter into prepared dish. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.
  • In a medium bowl, combine cream of coconut with sweetened condensed milk and whisk until smooth.
  • While the cake is still warm, use a fork to poke holes all over the top. Slowly pour the condensed milk mixture over top, gently spread it with a spatula, and allow 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.

FOR THE FROSTING:

  • Spread whipped topping over cake. Sprinkle with coconut.
  • Refrigerate until ready to serve.

Notes

  • Make sure to keep the cake refrigerated before and after serving.
  • For a golden, deeper flavor, you can toast (and cool) the shredded coconut before adding it to the top of the cake.
  • While it will have a slightly different taste, you can substitute a white cake mix for the yellow cake mix.
  • Any variety of Cool Whip (or other whipped topping will work here) -- sugar-free, lite, or regular. Just make sure that you use 2 small containers or 1 large container to equal about 16 ounces.

Nutrition

Serving: 1slice | Calories: 440.3kcal | Carbohydrates: 62.3g | Protein: 5.9g | Fat: 20g | Saturated Fat: 10.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.8g | Cholesterol: 41.4mg | Sodium: 267.7mg | Potassium: 39.3mg | Fiber: 1.2g | Sugar: 40.8g