I make this Delicious Creamy Coconut Cake when I want a cold, ultra‑moist dessert that tastes like a coconut cream pie and a poke cake had a baby. I bake a simple white cake, soak it with a mix of cream of coconut and sweetened condensed milk, then pile on fluffy whipped topping and a thick blanket of shredded coconut before chilling it until the slices are rich, creamy, and perfectly cold from the fridge.
Why I love this recipe
I love that everything in this cake starts with pantry and freezer staples, so I can throw it together fast: a boxed white cake mix, a can of cream of coconut, a can of sweetened condensed milk, frozen whipped topping, and a bag of flaked coconut. I don’t have to make frosting from scratch or cook a custard; the cream of coconut and condensed milk do all the heavy lifting for flavor and moisture. Once the cake is baked and cooled, I poke holes all over it and let that coconut‑milk mixture sink into every crumb, so there’s no dry bite anywhere.
I also love serving it cold. After I spread the whipped topping over the soaked cake and shower it with flaked coconut, I slide the whole pan into the fridge for a few hours. By the time I slice it, the topping has set, the coconut has softened slightly on top, and the cake is chilled all the way through, which makes it perfect for warm days, potlucks, and desserts where you can make everything ahead and just pull the pan out when it’s time.
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