Delicious Creamy Coconut Cake

Bake the Cake: Prepare the white cake mix according to the package directions. Pour the batter into a greased 9×13-inch baking pan and bake as directed until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Make the Coconut Soak: In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and fully combined.
Poke the Cake: Once the cake is completely cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake, going almost to the bottom but not breaking through the pan.
Soak the Cake: Slowly pour the coconut-milk mixture evenly over the entire cake, allowing it to drip down into the holes. Let it sit for at least 15–20 minutes to soak in.
Add the Topping: Spread the whipped topping evenly over the soaked cake, all the way to the edges.
Add the Coconut: Sprinkle the flaked coconut generously over the top, covering the whipped topping completely.
Chill and Serve: Cover the cake and refrigerate for at least 3–4 hours, or overnight for best flavor and texture. Slice and serve cold. Enjoy as is, or add a scoop of vanilla ice cream or toasted coconut on top for extra indulgence.
Variation
Almond-Coconut Dream Cake: Add 1 teaspoon of almond extract to the cake batter and sprinkle sliced toasted almonds over the coconut topping for a nutty twist.
Piña Colada Cake: Fold 1 cup of well-drained crushed pineapple into the coconut-milk mixture before pouring over the cake, and garnish with maraschino cherries.
Chocolate Coconut Delight: Use a chocolate cake mix instead of white for a Mounds/Hostess-style vibe, and drizzle melted chocolate or chocolate syrup over the coconut topping.
Cooking Notes
Let the cake cool completely before poking and soaking so it holds its structure and doesn’t crumble.
Poke plenty of holes—this is what makes it extra moist and ensures every bite is infused with coconut flavor.
If the mixture pools on top at first, give it a few minutes to absorb, then gently tilt the pan so it spreads evenly into all the holes.
Serving Suggestions
Serve cold with a scoop of vanilla ice cream for an ultra-creamy, indulgent dessert.
Top each slice with a sprinkle of toasted coconut or a few fresh berries for color and texture contrast.
Pair with hot coffee, iced coffee, or a cup of tea to balance the sweetness and richness.
Tips
For neater slices, chill the cake overnight and slice with a sharp knife wiped clean between cuts.
Toast a portion of the coconut in a dry skillet or the oven for a mix of soft and crunchy textures on top.
If you like a lighter topping, use a reduced-fat whipped topping or make a stabilized whipped cream instead.
Prep Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 4 hours (including chilling)
Nutritional Information (Per Serving)
Calories: Approx. 420
Protein: Approx. 5 g
Sodium: Approx. 260 mg
Frequently Asked Questions
Can I use homemade whipped cream instead of whipped topping?
– Yes. Use about 4 cups of stabilized whipped cream (sweetened and whipped with a bit of powdered sugar and vanilla). Keep the cake well chilled, as real whipped cream is less stable than store-bought topping.
Do I need to refrigerate this cake?
– Absolutely. Because of the whipped topping and the moist, soaked texture, this cake should be stored covered in the refrigerator at all times.
Can I make this cake ahead of time?
– Yes, this recipe is perfect for making ahead. Prepare it a day in advance and chill overnight. The flavor actually improves as it sits.
Can I use a different flavor of cake mix?
– Definitely. Yellow, butter, or even coconut-flavored cake mix all work well and can add an extra layer of flavor while keeping the same method.
Conclusion
This Delicious Creamy Coconut Cake is the definition of effortless elegance: a simple boxed mix transformed into a cool, ultra-moist, coconut-soaked dessert that tastes like a tropical vacation. It’s make-ahead friendly, crowd-pleasing, and perfect for potlucks, holidays, or any time you’re craving a sweet, creamy escape straight from the fridge.