If you love the luscious, sweet flavor of coconut, this Creamy Coconut Cake is a dessert you won’t want to miss. Moist, tender, and bursting with tropical flavor, it’s the perfect choice for celebrations, family gatherings, or anytime you want a dessert that feels like a mini-vacation. Topped with a rich cream layer and shredded coconut, it’s as visually stunning as it is delicious.
Why You’ll Love This Recipe
- Incredibly Moist: Thanks to a combination of creamy toppings and rich ingredients, every bite melts in your mouth.
- Tropical Flavor: The coconut flavor shines through, offering a refreshing twist on traditional cakes.
- Perfect for Celebrations: With its gorgeous appearance and indulgent taste, it’s a showstopper at any event.
- Simple to Make: No need for fancy techniques—just a few easy steps for a bakery-quality dessert.
- Customizable: Add your own twist with extra toppings or flavors.
Ingredients
For the Cake
- 1 box white or yellow cake mix (plus ingredients required on the box)
- 1 cup coconut milk (replace water in the cake mix)
- 1 teaspoon coconut extract (optional, for extra flavor)
For the Cream Layer
- 1 can (14 oz) sweetened condensed milk
- 1 cup cream of coconut (found in the drink mixers aisle)
For the Topping
- 1 container (8 oz) whipped topping, thawed (e.g., Cool Whip)
- 2 cups sweetened shredded coconut
Step-by-Step Directions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the cake mix according to the package instructions, replacing the water with coconut milk and adding coconut extract if desired. Bake as directed on the box until a toothpick inserted in the center comes out clean.
Step 2: Poke the Cake
Once the cake is baked and still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. This allows the creamy layer to soak into the cake.
Step 3: Add the Cream Layer
In a bowl, mix the sweetened condensed milk and cream of coconut until smooth. Pour the mixture evenly over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely.
Step 4: Add the Topping
Once the cake is cool, spread the thawed whipped topping evenly over the surface. Sprinkle the shredded coconut generously over the top.
Step 5: Chill and Serve
Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the cake to set. Slice and serve chilled.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Wooden spoon or skewer
- Mixing bowls
- Spatula
Serving and Storage Tips
Serving Suggestions
- Serve chilled for a refreshing dessert.
- Pair with a scoop of vanilla ice cream or a tropical fruit salad for a complete treat.
- Garnish with toasted coconut flakes or a drizzle of chocolate for extra flair.
Storage
- Store in the refrigerator, covered, for up to 5 days.
- The cake gets even better as it sits, so it’s perfect for making ahead.
- Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations
- Toasted Coconut: Toast the shredded coconut for a nutty, caramelized flavor.
- Chocolate Coconut Cake: Add a drizzle of chocolate ganache or chocolate chips to the topping.
- Pineapple Twist: Add a layer of crushed pineapple (drained) between the cream layer and whipped topping.
- Layered Cake: Bake the cake in two round pans and layer them with the cream mixture and whipped topping.
- Gluten-Free Option: Use a gluten-free cake mix and ensure other ingredients are gluten-free.
Helpful Notes
- Make sure the cream of coconut is well-mixed before adding it to the condensed milk. Sometimes it can separate in the can.
- Poking plenty of holes ensures the creamy mixture soaks evenly into the cake for maximum moisture.
- For easier cutting, chill the cake thoroughly before slicing.
Tips from Well-Known Chefs
- Chef Ina Garten: “Using high-quality shredded coconut makes a noticeable difference in flavor.”
- Chef Duff Goldman: “Don’t skip chilling the cake—it enhances the texture and flavor.”
- Chef Martha Stewart: “For a more elegant look, garnish with fresh coconut curls.”
Frequently Asked Questions
1. Can I use homemade whipped cream instead of store-bought topping?
Yes! Whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form, then use it as a substitute.
2. Can I make this cake ahead of time?
Absolutely. This cake is even better the next day after the flavors have had time to meld.
3. Can I use unsweetened coconut?
Yes, if you prefer a less sweet cake. Toasting the unsweetened coconut can add extra flavor.
4. What’s the difference between coconut milk and cream of coconut?
Coconut milk is a liquid used in cooking, while cream of coconut is sweetened and thicker, typically used in desserts or cocktails.
5. Can I add a frosting layer instead of whipped topping?
Yes, a coconut-flavored buttercream would work beautifully for a richer dessert.
Creamy Coconut Cake is the ultimate dessert for coconut lovers. Its moist texture, tropical flavor, and beautiful presentation make it a go-to recipe for any occasion. Try it for your next gathering, and watch it become a fast favorite!
