why make this recipe
Delicious Creamy Coconut Cake is a perfect dessert for any occasion. This cake is moist, sweet, and full of coconut flavor. It is easy to prepare, making it great for both novice and experienced bakers. The creamy texture paired with the flaked coconut gives it a delightful finish that everyone will love. Whether you’re celebrating a birthday or just want something sweet, this cake will impress your family and friends.
how to make Delicious Creamy Coconut Cake
Ingredients :
- 1 (16 oz) package white cake mix
- 1 (14 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) container thawed whipped topping
- 1 (10 oz) package flaked coconut
Directions :
- Prepare the white cake mix according to package instructions. Bake in a 9×13 inch pan. Let the cake cool completely.
- Once cooled, use a fork to poke holes all over the top of the cake.
- In a bowl, mix the cream of coconut and sweetened condensed milk together. Pour this mixture over the cake, allowing it to seep into the holes.
- Spread the thawed whipped topping over the cake.
- Sprinkle the flaked coconut on top. Chill the cake in the refrigerator for at least 2-3 hours before serving.
how to serve Delicious Creamy Coconut Cake
Serve the cake chilled for the best flavor. Cut it into squares or rectangles for easy serving. You can also top it with extra flaked coconut or fresh fruits like pineapple or cherries for added color and taste.
how to store Delicious Creamy Coconut Cake
Store any leftover cake in an airtight container in the refrigerator. It can last for about 3-4 days. If you notice any excess moisture, place a paper towel inside the container to help absorb it.
tips to make Delicious Creamy Coconut Cake
- Make sure to let the cake cool completely before poking holes and adding the coconut mixture. This helps prevent the cake from becoming too soggy.
- You can use a spatula to evenly spread the whipped topping for a nice finish.
- For added flavor, consider toasting the flaked coconut before sprinkling it on the cake.
variation
For a different twist, you can add pineapple slices or chopped nuts in the topping. You can also use a chocolate cake mix instead of white for a rich flavor contrast.
FAQs
Q: Can I use a homemade cake instead of a cake mix?
A: Yes, you can use a homemade white cake if you prefer. Just ensure it is completely cooled.
Q: Can I freeze this cake?
A: Yes, you can freeze it, but it’s best to wait until after the cake has been topped with whipped topping. Wrap it well in plastic wrap before freezing.
Q: How can I make this cake less sweet?
A: You can reduce the amount of sweetened condensed milk or use a sugar-free cake mix for a lighter version.
Delicious Creamy Coconut Cake
Ingredients
Cake Ingredients
- 1 package 16 oz white cake mix Use any preferred white cake mix.
- 1 can 14 oz cream of coconut Look for cream of coconut in the baking aisle.
- 1 can 14 oz sweetened condensed milk
- 1 container 16 oz thawed whipped topping Use thawed whipped topping for ease of spread.
- 1 package 10 oz flaked coconut Can toast for extra flavor.
Instructions
Preparation
- Prepare the white cake mix according to package instructions.
- Bake in a 9x13 inch pan.
- Let the cake cool completely.
- Use a fork to poke holes all over the top of the cooled cake.
- In a bowl, mix the cream of coconut and sweetened condensed milk together.
- Pour this mixture over the cake, allowing it to seep into the holes.
- Spread the thawed whipped topping over the cake.
- Sprinkle the flaked coconut on top.
- Chill the cake in the refrigerator for at least 2-3 hours before serving.