Prep time: 20 mins | Cook time: 35 mins | Additional: 1 hr 30 mins | Total time: 2 hrs 25 mins | Servings: 12
This creamy coconut cake is one of the best cakes I’ve made! My family loves every inch of this dessert, and it has been my most famous contribution to potlucks. This is made out of canned ingredients, and the cake mix cake is super easy to whip up. It’s a very friendly recipe that does not require you to be a pro-baker, yet, you can expect superb results!
I never worry about dessert because I have the best recipe! I shared this with many of my friends, and they all loved it. I have made a bit of change sometimes, like swapping the cream of coconut with coconut milk if I don’t have the cream of coconut available, and still, this cake comes out amazing every time. I have also found a similar recipe online but always stick to this very recipe. I have been making this creamy coconut cake for since I can remember, and I don’t have anything to complain about. It’s perfectly delicious, creamy with a wonderful coconut flavour. You should give this a try very soon. I am sure you’ll love this cake as much as we do!
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Ingredients
1 (14 oz.) can cream of coconut
1 (16 oz.) package white cake mix
1 (14 oz.) can sweeten condensed milk
1 (10 oz.) package flaked coconut
1 (16 oz.) container frozen whipped topping, thawed
How to make Creamy Coconut Cake
Step 1: Following the package directions, prepare the cake and bake in a 9 x 13-inch pan. Let the cake cool completely when done.
Step 2: Whisk the cream of coconut with condensed milk in a small bowl until blended.
Step 3: Using a straw, poke holes on the cake, then pour the mixture over and cover with whipped topping. On top, sprinkle the coconut.
Step 4: Serve the creamy coconut cake chilled. Enjoy!
Nutrition Facts:
Per Serving: 606 calories; protein 5.8g; carbohydrates 85g; fat 28.2g; cholesterol 11.1mg; sodium 377mg.
Ingredients
- 1 (14 oz.) can cream of coconut
- 1 (16 oz.) package white cake mix
- 1 (14 oz.) can sweeten condensed milk
- 1 (10 oz.) package flaked coconut
- 1 (16 oz.) container frozen whipped topping, thawed
Instructions
Step 1: Following the package directions, prepare the cake and bake in a 9 x 13-inch pan. Let the cake cool completely when done.
Step 2: Whisk the cream of coconut with condensed milk in a small bowl until blended.
Step 3: Using a straw, poke holes on the cake, then pour the mixture over and cover with whipped topping. On top, sprinkle the coconut.
Step 4: Serve the creamy coconut cake chilled. Enjoy!
