Description
A delicious coconut cream cake that is rich and creamy, perfect for any occasion.
Ingredients
Scale
- 1 box (14 oz) white cake mix
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup (1 stick) butter (melted)
- 1 teaspoon coconut extract
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 8 ounces Cool Whip (see notes for homemade)
- 1 bag (14 oz) sweetened coconut flakes
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch cake pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, beat the white cake mix, large eggs, milk, melted butter, and coconut extract with an electric mixer on medium speed for 2 minutes. Pour the cake batter into the prepared cake pan and evenly spread it out.
- Bake for 25-30 minutes. The cake is done when the edges are pulled away from the sides of the pan, a toothpick inserted into the center comes out clean, and the middle of the cake should look puffy and spring back when gently pressed with a finger.
- Remove the cake from the oven and let the cake cool closer to room temperature, about 20 minutes, before proceeding.
- In a small bowl stir together the cream of coconut and sweetened condensed milk until thoroughly combined.
- Use a chopstick or the handle of a wooden spoon to poke holes evenly all over the cake, about 1-inch apart. Pour the coconut cream mix evenly over the top of the cake, making sure to fill all the holes. Cover the cake pan with a lid or plastic wrap, and let the cake refrigerate for 1 hour before adding the whipped cream topping.
- Spread the thawed Cool Whip evenly over top the cake. Then sprinkle the coconut flakes in an even layer on top of the Cool Whip, and gently press down so it sticks.
- Cover the cake pan with a lid or plastic wrap, and refrigerate for at least 4-6 hours (or overnight is better) before serving.
Notes
- See notes for making homemade coconut whipped cream instead of using Cool Whip (I do this!). The extra step is worth it!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg