Oh So Easy Ice Box Coconut Cake
Indulge in the tropical bliss of this "Oh So Easy Ice Box Coconut Cake," a no-fuss dessert that’s perfect for any occasion. Featuring a fluffy white cake base infused with a luscious blend of sweetened condensed milk and coconut cream, this recipe takes simplicity to the next level. Topped with a velvety layer of whipped topping and a generous sprinkle of sweetened shredded coconut, each bite is a perfectly chilled combination of creamy, moist, and slightly nutty flavors. With just 20 minutes of prep and a few simple steps, this make-ahead treat is as easy to assemble as it is to devour. Ideal for coconut lovers and fans of effortless desserts, this refrigerator cake is guaranteed to be a crowd-pleaser. Serve it at your next gathering and watch it become the star of the table!
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Recipe Information
Ingredients
- 1 box White cake mix
- 3 pieces Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 14 ounces Sweetened condensed milk
- 15 ounces Coconut cream
- 16 ounces Whipped topping (thawed)
- 2 cups Shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, prepare the cake mix according to the instructions on the package, adding the eggs, vegetable oil, and water. Mix until smooth and well combined.
Pour the cake batter into the prepared baking dish and bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for about 10 minutes. Use a fork or skewer to poke holes all over the top of the cake.
In a medium bowl, whisk together the sweetened condensed milk and coconut cream until well blended.
Slowly pour the milk mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely to room temperature.
Once the cake has cooled, spread the thawed whipped topping evenly over the top.
Sprinkle the shredded sweetened coconut generously over the whipped topping for decoration and flavor.
Cover the cake with foil or plastic wrap and refrigerate for at least 4 hours or overnight for the best texture and flavor.
Slice into squares or rectangles and serve chilled. Enjoy your easy, no-bake Ice Box Coconut Cake!
Nutrition Facts
Calories |
7298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.5 g | 444% | |
| Saturated Fat | 194.5 g | 972% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 989.7 g | 360% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 768.9 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1893 mg | 146% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2823 mg | 60% | |
*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.
