Easy Coconut Cream Cake
Indulge in the tropical decadence of this Easy Coconut Cream Cake, a dreamy dessert that brings together rich coconut flavors and a moist, melt-in-your-mouth texture. With a quick prep time of just 15 minutes, this recipe starts with a simple box of white cake mix and transforms into a luxurious treat soaked in a luscious blend of coconut milk and sweetened condensed milk. Topped with creamy whipped topping and a generous sprinkle of shredded sweetened coconut, this cake delivers a perfect balance of sweetness and creaminess in every bite. Ideal for parties, potlucks, or satisfying your sweet tooth at home, this chilled coconut cake is the ultimate make-ahead dessert that tastes even better the next day. Don't miss out on this easy, crowd-pleasing recipe that celebrates the irresistible flavors of coconut!
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Recipe Information
Ingredients
- 1 box White cake mix
- 400 ml Coconut milk
- 395 g Sweetened condensed milk
- 480 ml Whipped topping (thawed)
- 120 g Shredded sweetened coconut
- 240 ml Water
- 80 ml Vegetable oil
- 3 large Eggs
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking pan and lightly dust with flour, or line it with parchment paper for easy removal.
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix according to the cake mix package instructions, typically about 2 minutes on medium speed until the batter is smooth.
Pour the cake batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 28-33 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool for 5 minutes. Using a skewer or the back of a wooden spoon, poke holes all over the surface of the cake to allow it to absorb the topping.
In a medium bowl, whisk together the coconut milk and sweetened condensed milk until fully combined.
Slowly pour the coconut milk mixture over the warm cake, aiming to fill the holes evenly. Allow the cake to cool completely and refrigerate for at least 2 hours or overnight to let the flavors meld.
Spread the thawed whipped topping over the chilled cake in an even layer.
Sprinkle the shredded sweetened coconut generously over the top of the whipped topping to finish.
Slice and serve the cake chilled. Enjoy!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 42.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
