Cream of Coconut Cake
A delicious and easy dessert that combines coconut flavors and creamy textures, perfect for summer gatherings or as a sweet treat at home.
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.
Instructions
Preparation
- 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.
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.