Servings
15 slices
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
Cake Base
- 1 box (15 oz) white cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
Coconut Soak
- 14 oz can sweetened condensed milk
- ¾ cup cream of coconut (such as Coco Lopez)
Topping
- 12 oz container whipped topping (Cool Whip), thawed
- 1½ cups sweetened coconut flakes
- ½ cup toasted coconut flakes
Instructions
-
Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. -
Make the Cake Batter
In a large bowl, beat together the cake mix, eggs, vegetable oil, and water with an electric mixer for about 1 minute, until smooth and slightly thick. -
Bake
Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. -
Prepare the Coconut Soak
In a bowl, whisk together the sweetened condensed milk and cream of coconut until smooth. -
Soak the Cake
While the cake is still warm, poke holes all over the top using a fork or skewer. Slowly pour the coconut milk mixture evenly over the cake. Let it soak in completely. -
Add the Topping
Once the cake has cooled, spread the whipped topping evenly over the surface. Sprinkle with sweetened coconut flakes and finish with toasted coconut. -
Chill & Serve
Refrigerate for at least 2 hours before slicing for best texture and flavor.
Additional Notes
- Make-ahead friendly: This cake tastes even better the next day.
- Extra coconut flavor: Add a splash of coconut extract to the cake batter.
- Storage: Store covered in the refrigerator for up to 4 days.
Variations
- Lighter option: Use light whipped topping and reduced-fat condensed milk.
- Pineapple twist: Add a thin layer of crushed pineapple (well-drained) before the whipped topping.
- Sheet cake shortcut: Perfect for potlucks and family gatherings.
