Description
A moist, fluffy cake infused with sweet coconut cream and topped with whipped cream and shredded coconut. Perfect for celebrations or everyday indulgence.
Ingredients
• 1 package white cake mix (16 oz)
• 1 can cream of coconut (14 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 container frozen whipped topping, thawed (8 oz)
• 1 cup sweetened shredded coconut
Instructions
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Preheat oven to 350°F (175°C) and prepare cake mix according to package directions. Bake in a 9×13-inch pan until a toothpick comes out clean.
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While the cake is still warm, poke holes evenly over the surface with a skewer or spoon handle.
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Mix cream of coconut and sweetened condensed milk in a bowl, then slowly pour over the cake so it seeps into the holes.
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Cover and refrigerate for at least 4 hours or overnight to allow the flavors to soak in.
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Before serving, spread whipped topping evenly over the cake and sprinkle with shredded coconut. Slice and serve chilled.
Notes
This cake tastes even better the next day as the flavors develop. For a twist, toast the shredded coconut for extra flavor and crunch. Store covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American