Go Back
–+ servings

Cream of Coconut Cake

Please rate us
A delicious and easy dessert that combines coconut flavors and creamy textures, perfect for summer gatherings or as a sweet treat at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix Use your favorite brand.
  • 1 can cream of coconut Found in the international aisle of grocery stores.
  • 1 can sweetened condensed milk
  • 8 oz Cool Whip Container size.
  • 2 cups coconut flakes Consider toasting for extra flavor.

Method
 

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

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 8gSodium: 220mgFiber: 1gSugar: 25g

Notes

Serve cake chilled. Garnish with extra coconut flakes or fresh fruit like pineapple or strawberries. You can make the cake a day ahead for best flavor. To keep the cake fresh, cover it well with plastic wrap or foil in the refrigerator, and enjoy within 5 days.
Tried this recipe?Let us know how it was!