Description
This moist and flavorful coconut cake combines the richness of cream of coconut and sweetened condensed milk, topped with whipped cream and shredded coconut, making it a tropical delight perfect for any occasion.
Ingredients
Scale
- 1 (16-ounce) package white cake mix
- 1 (14-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (16-ounce) container frozen whipped topping, thawed
- 1 (10-ounce) package flaked coconut
Instructions
- Prepare the white cake mix according to package directions, baking it in a 9×13-inch pan. Allow the cake to cool completely.
- In a small bowl, combine the cream of coconut and sweetened condensed milk.
- Using a straw or skewer, poke holes throughout the cooled cake. Pour the coconut and milk mixture over the cake, ensuring it seeps into the holes.
- Spread the thawed whipped topping evenly over the cake.
- Sprinkle the flaked coconut generously over the top.
- Refrigerate the cake until chilled. Serve cold.
Notes
- For enhanced coconut flavor, toast the flaked coconut before sprinkling it on top.
- Ensure the cream of coconut is well-mixed before combining, as it can separate in the can.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg