Easy Coconut Cream Cake
Indulge in the tropical decadence of this Easy Coconut Cream Cake, a dreamy dessert that brings together rich coconut flavors and a moist, melt-in-your-mouth texture. With a quick prep time of just 15 minutes, this recipe starts with a simple box of white cake mix and transforms into a luxurious treat soaked in a luscious blend of coconut milk and sweetened condensed milk. Topped with creamy whipped topping and a generous sprinkle of shredded sweetened coconut, this cake delivers a perfect balance of sweetness and creaminess in every bite. Ideal for parties, potlucks, or satisfying your sweet tooth at home, this chilled coconut cake is the ultimate make-ahead dessert that tastes even better the next day. Don't miss out on this easy, crowd-pleasing recipe that celebrates the irresistible flavors of coconut!
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Ingredients
- 1 box White cake mix
- 400 ml Coconut milk
- 395 g Sweetened condensed milk
- 480 ml Whipped topping (thawed)
- 120 g Shredded sweetened coconut
- 240 ml Water
- 80 ml Vegetable oil
- 3 large Eggs
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking pan and lightly dust with flour, or line it with parchment paper for easy removal.
Step 2
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix according to the cake mix package instructions, typically about 2 minutes on medium speed until the batter is smooth.
Step 3
Pour the cake batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 28-33 minutes or until a toothpick inserted into the center comes out clean.
Step 4
Once baked, remove the cake from the oven and let it cool for 5 minutes. Using a skewer or the back of a wooden spoon, poke holes all over the surface of the cake to allow it to absorb the topping.
Step 5
In a medium bowl, whisk together the coconut milk and sweetened condensed milk until fully combined.
Step 6
Slowly pour the coconut milk mixture over the warm cake, aiming to fill the holes evenly. Allow the cake to cool completely and refrigerate for at least 2 hours or overnight to let the flavors meld.
Step 7
Spread the thawed whipped topping over the chilled cake in an even layer.
Step 8
Sprinkle the shredded sweetened coconut generously over the top of the whipped topping to finish.
Step 9
Slice and serve the cake chilled. Enjoy!
Nutrition Facts
| Serving size | 2299.3 grams (2299.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5568 |
| Total Fat 226.20g | 290% |
| Saturated Fat 114.20g | 571% |
| Polyunsaturated Fat 46.80g | |
| Cholesterol 692mg | 231% |
| Sodium 4137mg | 180% |
| Total Carbohydrate 828.90g | 301% |
| Dietary Fiber 8.00g | 29% |
| Total Sugars 567.60g | |
| Protein 64.10g | 128% |
| Vitamin D 155IU | 773% |
| Calcium 2064mg | 159% |
| Iron 11mg | 63% |
| Potassium 2671mg | 57% |
Source of Calories