What I use
- 1 package white cake mix (about 16 oz), plus eggs, oil, and water as called for on the box
- 1 can cream of coconut (14 oz), well shaken or stirred
- 1 can sweetened condensed milk (14 oz)
- 1 container whipped topping (16 oz), thawed
- 1 package flaked or shredded coconut (10 oz), sweetened or unsweetened based on how sweet I want it
Sometimes I toast part of the coconut for a crunchy, golden finish and mix it with untoasted flakes for contrast. I always make sure my whipped topping is fully thawed so it spreads smoothly without tearing up the soaked cake.
How I make Delicious Creamy Coconut Cake
I bake and cool the cake
I start with the cake mix. I follow the package directions to mix the batter (usually combining the mix with eggs, oil, and water) and pour it into a greased 9×13‑inch pan. I bake it according to the box (typically around 350°F until a toothpick comes out clean) and then set the pan on a rack to cool completely. I don’t rush this part because I want the cake cool enough that the topping won’t melt and the soak won’t steam back out.
I mix the coconut soak
While the cake cools, I mix the soaking mixture. In a medium bowl or large measuring cup, I combine the can of cream of coconut and the can of sweetened condensed milk. I whisk until the mixture is smooth and fully blended. If the cream of coconut has separated in the can, I make sure to stir or shake it well before adding it so I don’t end up with lumps.
I poke and soak the cake
When the cake is cool, I use the handle of a wooden spoon, a skewer, or even a fork to poke holes all over the surface of the cake, going almost to the bottom without ripping big chunks out. I like to space the holes every 1/2–1 inch so the soak spreads evenly. Then I slowly pour the coconut‑milk mixture over the top, letting it seep into the holes and spread across the surface. I take my time and use a spatula to gently nudge the liquid around if needed so it doesn’t pool too heavily in just one area.
I frost and top it with coconut
Once the soaking mixture has settled in, I spread the thawed whipped topping evenly over the entire surface of the cake, going all the way to the edges. I use an offset spatula to smooth it into a fluffy, even layer. Then I sprinkle the flaked coconut generously over the top, covering all the whipped topping so the cake looks like a snowy coconut blanket. If I’m using toasted coconut, I either sprinkle it over part of the cake for a decorative stripe or mix it with untoasted coconut so I get both softness and crunch.
I chill and serve
I cover the pan lightly and refrigerate the cake for several hours—at least 3–4, but overnight is even better. This chilling time lets the coconut mixture fully soak into the cake and gives the whipped topping a chance to firm up. When I’m ready to serve, I cut the cake into squares and lift them out with a spatula, making sure to scoop up all the creamy layers.
I like to serve each slice cold, sometimes with a scoop of vanilla ice cream on the side or a little extra toasted coconut sprinkled on the plate for crunch. The cold temperature makes the cake taste extra rich and clean, and the contrast between the soft soaked crumb and the coconut on top is exactly what I’m after.
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