why make this recipe

Cream of Coconut Cake is a delicious and easy dessert that evokes the sweet flavors of tropical islands. This cake is perfect for summer gatherings, birthday parties, or just a sweet treat at home. The combination of coconut and creamy textures makes it a favorite for those who love coconut desserts. Plus, it requires just a few simple ingredients, making it accessible for bakers of all skill levels.

how to make Cream of Coconut Cake

Ingredients:

1 box yellow cake mix
1 can cream of coconut
1 can sweetened condensed milk
8 oz container Cool Whip
2 cups coconut flakes

Directions:

Bake the yellow butter cake mix according to the package instructions in a 13x9x2 pan.
While the cake is still hot, poke holes in the top of the cake with a fork.
Combine the can of cream of coconut and the can of sweetened condensed milk, then pour the mixture over the cake.
Cover and refrigerate the cake.
Once the cake is cool, spread 8 ounces of Cool Whip on top and sprinkle with coconut flakes.
Store in the refrigerator.

how to serve Cream of Coconut Cake

Serve Cream of Coconut Cake chilled for a refreshing treat. You can cut it into squares and place it on dessert plates. For a fancy touch, garnish each piece with extra coconut flakes or a slice of fresh fruit, like pineapple or strawberries. This cake is great on its own but can also be paired with a scoop of vanilla ice cream.

how to store Cream of Coconut Cake

To keep the Cream of Coconut Cake fresh, store it in the refrigerator. Make sure to cover it well with plastic wrap or foil to keep it moist. This cake can be enjoyed for up to 5 days if stored properly.

tips to make Cream of Coconut Cake

Make sure to poke plenty of holes in the cake to allow the coconut and condensed milk mixture to soak in.
For added flavor, consider toasting the coconut flakes before sprinkling them on top.
You can make the cake a day ahead and let it chill overnight for the best flavor.

variation

If you want to try something different, you can substitute the yellow cake mix with a chocolate cake mix for a chocolate coconut cake. You can also add crushed pineapple to the coconut and sweetened condensed milk mixture for an extra tropical flavor.

FAQs

1. Can I use homemade cake instead of a box mix?
Yes, you can use a homemade yellow cake recipe if you prefer. Just make sure it’s baked in a 13x9x2 pan.

2. How long does the cake last in the refrigerator?
The cake will stay fresh for about 5 days in the refrigerator if stored properly.

3. Can I freeze Cream of Coconut Cake?
It’s not recommended to freeze this cake because the texture might change after thawing, especially the Cool Whip topping. It’s best enjoyed fresh from the fridge.