Why Make This Recipe
Coconut Cream Cake is perfect for any occasion. It’s a deliciously moist cake that combines the tropical flavor of coconut with a creamy texture. Whether you are celebrating a birthday, a holiday, or just want a sweet treat, this cake will impress everyone. It’s easy to make and tastes incredible, making it a favorite for many dessert lovers.
How to Make Coconut Cream Cake
Ingredients:
- 1 (15.25 ounce) package white cake mix
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- ½ teaspoon coconut extract
- 1 (14 ounce) can sweetened cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1 cup flaked coconut
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine cake mix, water, eggs, oil, and coconut extract. Beat with an electric mixer on low speed until moistened, then increase the speed to medium and beat for 2 minutes.
- Pour the batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- While the cake is baking, mix the coconut cream and sweetened condensed milk in a medium bowl until smooth.
- Poke holes in the warm cake in even rows using a large fork or chopsticks. Pour the milk mixture over the cake and let it soak in. Refrigerate the cake for at least 2 hours or overnight.
- In a chilled glass or metal bowl, beat the heavy cream with an electric mixer until frothy. Gradually add the sugar and continue to beat until soft peaks form. Spread this whipped cream over the cooled cake. Finally, sprinkle the top with flaked coconut.
How to Serve Coconut Cream Cake
Serve Coconut Cream Cake chilled or at room temperature. It’s great on its own or with a scoop of vanilla ice cream. Cut it into squares and enjoy a sweet bite of paradise.
How to Store Coconut Cream Cake
Store any leftovers in the refrigerator. Cover the cake tightly with plastic wrap to keep it fresh. It will stay good for about 3 to 4 days. For longer storage, you can freeze slices wrapped in plastic wrap, and they will last for about 2 months.
Tips to Make Coconut Cream Cake
- Make sure to poke enough holes in the cake for the milk mixture to soak through well.
- Use a whisk attachment for the mixer when beating the heavy cream for better texture.
- You can toast the flaked coconut before sprinkling it on top for added flavor.
Variation (if any)
You can add crushed pineapple to the milk mixture for a tropical twist. You can also substitute the flaked coconut with toasted almonds or pecans for a different flavor.
FAQs
Can I use a different cake mix?
Yes, you can use a vanilla or yellow cake mix instead of white if you prefer.
What if I don’t have coconut extract?
You can omit the coconut extract or use vanilla extract as a substitute.
Can I make this cake a day ahead?
Absolutely! In fact, making it a day ahead will deepen the flavors as it sits in the refrigerator.
Coconut Cream Cake
Ingredients
Cake Ingredients
- 1 package 1 (15.25 ounce) package white cake mix
- 1 cup 1 cup water
- 3 pieces 3 eggs
- ⅓ cup ⅓ cup vegetable oil
- ½ teaspoon ½ teaspoon coconut extract
Soaking Mixture
- 1 can 1 (14 ounce) can sweetened cream of coconut
- 1 can 1 (14 ounce) can sweetened condensed milk
Topping
- 1 cup 1 cup heavy whipping cream
- 1 tablespoon 1 tablespoon white sugar
- 1 cup 1 cup flaked coconut
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine cake mix, water, eggs, oil, and coconut extract. Beat with an electric mixer on low speed until moistened, then increase the speed to medium and beat for 2 minutes.
- Pour the batter into the prepared baking pan.
Baking
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Soaking
- While the cake is baking, mix the coconut cream and sweetened condensed milk in a medium bowl until smooth.
- Poke holes in the warm cake in even rows using a large fork or chopsticks. Pour the milk mixture over the cake and let it soak in.
- Refrigerate the cake for at least 2 hours or overnight.
Topping
- In a chilled glass or metal bowl, beat the heavy cream with an electric mixer until frothy. Gradually add the sugar and continue to beat until soft peaks form.
- Spread this whipped cream over the cooled cake.
- Finally, sprinkle the top with flaked coconut.