Delicious Creamy Coconut Cake

This Creamy Coconut Cake is a dreamy, tropical dessert that’s rich, moist, and bursting with coconut flavor. Made with a simple white cake mix as the base, it’s elevated with creamy layers of coconut goodness, including cream of coconut and sweetened condensed milk. Topped with whipped cream and toasted coconut flakes, this cake is pure indulgence in every bite!

Why You’ll Love This Recipe:

• Moist & Creamy: The combination of cream of coconut and sweetened condensed milk creates an ultra-luxurious texture.
• Tropical Vibes: Packed with coconut flavor for a refreshing and indulgent treat.
• Easy to Make: Starts with a boxed cake mix but tastes completely homemade.

 Ingredients (Serves 10–12):

For the Cake:

• 1 (16 oz) white cake mix 🍰
• 1 (14 oz) can cream of coconut (not coconut milk ) 🥥
• 1 (14 oz) can sweetened condensed milk 🥛
• 3 large eggs 🥚
• ½ cup vegetable oil 🫒

For the Topping:

• 1 cup heavy whipping cream , chilled 🥄
• 2 tablespoons powdered sugar 🫚
• 1 teaspoon vanilla extract 🌿
• ½ cup toasted coconut flakes , for garnish 🥥

 Instructions:

Step 1: Preheat the Oven 🔥

1. Preheat your oven to 350°F (175°C) .
2. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter 🥄

1. In a large mixing bowl, combine the white cake mix , cream of coconut , sweetened condensed milk , eggs , and vegetable oil .
2. Beat with a hand mixer or whisk for 2–3 minutes , until the batter is smooth and well combined.

Step 3: Bake the Cake ⏳

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake in the preheated oven for 28–32 minutes , or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and let it cool completely on a wire rack.

Step 4: Add the Sweetened Condensed Milk 🥛

1. Once the cake has cooled, use a fork or skewer to poke small holes all over the surface of the cake.
2. Slowly pour the remaining sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Let it sit for 15–20 minutes to absorb fully.

Step 5: Make the Whipped Cream Topping 🍨

1. In a large mixing bowl, beat the heavy whipping cream , powdered sugar , and vanilla extract with a hand mixer until stiff peaks form.
2. Spread the whipped cream evenly over the top of the cake.

Step 6: Garnish with Toasted Coconut 🥥

1. Sprinkle the toasted coconut flakes generously over the whipped cream layer for added texture and flavor.

Step 7: Chill and Serve ❄️

1. Refrigerate the cake for at least 1–2 hours before serving to allow the flavors to meld and the topping to set.
2. Slice and serve chilled, savoring every bite of this creamy, coconutty delight!

Tips for Success:

• Toast Coconut Flakes: Spread shredded coconut evenly on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes , stirring occasionally, until golden brown. Watch closely to avoid burning.
• Use Cream of Coconut: Found in the cocktail section of most grocery stores, cream of coconut is thicker and sweeter than coconut milk. Do not substitute!
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days .

Nutritional Information (per slice, makes 12):

• Calories: 350 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 18g

This Delicious Creamy Coconut Cake is a show-stopping dessert that’s perfect for potlucks, parties, or anytime you’re craving something tropical and indulgent. With its moist crumb, creamy layers, and crunchy toasted coconut topping, it’s a dessert that will transport you straight to paradise. Whip it up, chill it, and enjoy the creamy, coconutty goodness—it’s sure to be a hit!