Description

There’s something about a cake that’s both decadent and refreshing at the same time. Creamy Coconut Cake Delight is a dessert that fits that bill perfectly. Imagine a soft, fluffy white cake soaked with a dreamy coconut and sweetened condensed milk mixture, topped with a luscious whipped topping and finished with a sprinkle of shredded coconut. This cake isn’t just a dessert; it’s a tropical escape in every bite.

Ingredients

Scale

1 (16 oz) box of white cake mix
1 (14 oz) can of cream of coconut
1 (14 oz) can of sweetened condensed milk
1 (16 oz) package of frozen whipped topping, thawed
1 (10 oz) package of flaked coconut

Instructions

Prepare the white cake mix according to the package directions. Pour the batter into a 9×13-inch baking pan and bake as directed. Let it cool completely on a wire rack.
In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir well and set aside.
Once the cake has cooled, poke several holes across the surface using a straw or wooden spoon handle.
Pour the coconut milk mixture over the cake, making sure to cover the holes and allow the mixture to soak in.
Spread the thawed whipped topping evenly over the cake.
Sprinkle the flaked coconut on top of the whipped topping.
Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to firm up.

Notes

Make sure the cake has completely cooled before poking holes and adding the coconut milk mixture to prevent it from becoming too soggy.
You can toast the coconut flakes for a few minutes in a skillet for added flavor, but this is optional.
This cake can be made a day in advance, which allows the flavors to fully develop.

Prep Time: 15 minutes
Cook Time: 30 minutes