Indulge in this moist and flavorful coconut cake, infused with rich coconut cream and topped with a luscious whipped cream frosting and shredded coconut.
Ingredients:
1 package (16 oz) white cake mix
1 can (14 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
1 container (16 oz) frozen whipped topping, thawed
1 package (10 oz) sweetened flaked coconut
Instructions:
Prepare and Bake the Cake:
Preheat your oven according to the cake mix package instructions.
Prepare the white cake mix as directed on the package.
Pour the batter into a greased 9×13 inch baking pan.
Bake as per the package instructions until a toothpick inserted into the center comes out clean.
Prepare the Coconut Mixture:
In a medium bowl, combine the cream of coconut and sweetened condensed milk, mixing until well blended.
Soak the Cake:
Once the cake is baked, remove it from the oven and allow it to cool slightly.
Using a straw or the handle of a wooden spoon, poke holes all over the warm cake.
Pour the coconut and condensed milk mixture evenly over the cake, allowing it to soak into the holes.
Chill the Cake:
Let the cake cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Frost and Garnish:
Once the cake is chilled, spread the thawed whipped topping evenly over the top.
Sprinkle the sweetened flaked coconut generously over the whipped topping.
Serve:
Slice and serve the cake chilled.
This creamy coconut cake is a delightful treat for coconut lovers, offering a moist texture and rich flavor that’s perfect for any occasion.
