Go Back

Coconut Cream Cake

A simple and comforting coconut cream cake that soaks up a sweet coconut syrup, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow butter cake mix The base gives a rich, buttery crumb.
For the Coconut Mixture
  • 1 can cream of coconut Not coconut milk; this is sweet and thick.
  • 1 can Eagle Brand sweetened condensed milk For deep, caramel-like richness.
For the Topping
  • 8 oz Cool Whip Thaw slightly so it spreads smooth.
  • 1 package frozen coconut Thawed, use sweetened shredded coconut for best texture.

Method
 

Preparation
  1. Preheat your oven and bake the yellow butter cake in a 13×9×2-inch pan according to the package directions.
  2. Let the cake cool just a little while still warm.
Soaking
  1. While the cake is still hot, pierce the surface all over with a fork to allow the coconut mixture to soak in.
  2. In a bowl, mix the cream of coconut and the Eagle Brand sweetened condensed milk until smooth and shiny.
  3. Pour the coconut-milk mixture evenly over the warm cake.
Cooling and Topping
  1. Cover the pan and refrigerate until the cake is fully cooled and set.
  2. Spread the Cool Whip over the chilled cake in an even layer.
  3. Sprinkle the thawed coconut over the Cool Whip and keep the pan refrigerated until serving.

Notes

Tip: Pour the coconut-milk mixture over the cake while it's still hot to ensure it soaks deeply. Chill thoroughly before slicing for cleaner cuts.