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My go-to creamy coconut dessert has been wowing friends and relatives at gatherings for ages. It's got this super moist base soaked with coconut milk goodness and topped with light, airy cream - everyone always bugs me for how I make it!
I whipped this cake up for my hubby's birthday during our first year married. What began as a basic sweet treat has turned into our family's most requested celebration dessert for the last ten years.
What You'll Need
- White cake mix: Works as the perfect foundation for the coconut flavors and cuts down on prep time while still tasting amazing
- Large eggs: Give your cake its stability and that nice rich flavor
- Vegetable oil: Keeps everything super moist for several days
- Water: Gets the cake mix working right
- Sweetened coconut flakes: Add that nice chew and tropical taste throughout
- Cool Whip topping: Makes that dreamy, fluffy frosting that won't fall apart in the fridge
- Sweetened condensed milk: Adds a rich sweetness that seeps into every part of the cake
- Cream of coconut: Go for Coco Lopez brand for that real coconut kick that's way better than plain coconut milk
- Toasted coconut flakes: Make the cake look pretty while adding a nice crunch and deeper flavor
How To Make It
- Get Everything Ready:
- Turn your oven on to 350 degrees F. Grab a 9x13 baking dish and coat it really well with nonstick spray, making sure you don't miss any spots around the edges.
- Make Your Batter:
- Throw the cake mix, eggs, oil, and water into a big bowl. Use your electric mixer and beat everything for a full minute. You'll notice the batter gets thicker and smoother as air gets mixed in. This helps make your cake nice and light.
- Get It Baking:
- Pour your batter into the dish and spread it out evenly. Let it bake for about 30-35 minutes. Around the 30-minute mark, stick a toothpick in the middle - if it comes out clean, you're good to go. Let your cake cool in the pan on a rack.
- Mix Up The Topping:
- While waiting for the cake to cool down, grab another bowl and gently mix the sweetened coconut flakes with the thawed Cool Whip. Don't stir too hard - just fold it together so it stays fluffy.
- Blend The Moisture Mix:
- In another bowl, mix the sweetened condensed milk with the cream of coconut until they're completely combined. This makes the sweet liquid that'll soak into your cake.
- Make Holes In Your Cake:
- Once the cake has cooled, take a wooden spoon and use the handle end to poke holes all over it, about an inch apart. Push all the way to the bottom so the sweet liquid can get everywhere.
- Add The Sweet Stuff:
- Slowly pour your coconut milk mixture all over the cake, making sure it gets into all those holes. Use a spatula to help spread it around if needed. Let everything sit for about 15 minutes so the cake can drink it all up.
- Spread The Creamy Layer:
- Now gently spread your coconut cream mixture across the whole cake. Take your time to make it look nice and even.
- Finish It Off:
- Scatter the toasted coconut all over the top to make it look pretty and add some crunch. Cover it up carefully without messing up the topping, then stick it in the fridge for a few hours or overnight before serving.
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That cream of coconut really makes all the difference in this cake. I tried using regular coconut milk once and everyone could tell right away - the cream version brings that sweet tropical flavor you just can't get any other way.
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Plan Ahead Options
You can totally make this coconut cake a day or two before you need it. It actually gets tastier as it sits in the fridge and all those flavors mix together. I'd wait to put the toasted coconut on top until you're ready to serve so it stays crunchy. Just wrap it carefully with plastic wrap without pressing down on the fluffy topping.
Keeping It Fresh
Your cake will stay good in the fridge for up to 5 days if you keep it covered. Always keep it wrapped up so it doesn't pick up smells from other foods. Don't leave it sitting out for more than 2 hours because of all the dairy in it. I wouldn't try freezing this one - the whipped topping gets weird when it thaws out.
Switch Things Up
If you want to go more homemade, you can swap out the Cool Whip for real whipped cream. Just take 2 cups of cold heavy cream, add 1/3 cup powdered sugar and a teaspoon of vanilla, then beat until it holds stiff peaks. If you think the cake might be too sweet, try using unsweetened coconut flakes in the topping and for the garnish - just know the overall sweetness will drop a bit.
Common Recipe Questions
- → Can I use fresh coconut instead of sweetened flakes?
You can definitely swap in fresh coconut but remember it'll change both sweetness and texture a bit. You might want to add extra sugar to keep everything balanced.
- → How can I toast coconut flakes?
Put your coconut flakes in a single layer on a baking sheet and pop them in a 350°F oven for about 5-7 minutes. Give them a stir now and then until they turn golden and smell amazing.
- → What is cream of coconut, and where can I find it?
Cream of coconut is basically a sweet, thick coconut product that folks use in desserts and drinks. You'll usually spot it in the baking section or near the drink mixers at your local store.
- → Can I make this cake ahead of time?
You bet! The cake actually tastes better when you make it a day early and let it chill overnight. Just add those crunchy toasted coconut bits right before you bring it to the table.
- → What alternatives can I use for Cool Whip topping?
Don't want to use Cool Whip? No problem. Take some cold heavy cream, mix in a bit of powdered sugar and vanilla, then whip it until it stands in stiff peaks.
- → How do I ensure the milk mixture soaks into the cake?
Grab a wooden spoon handle or a skewer and poke tons of holes all over your cake. Then pour the milk mixture slowly so it seeps into every part of the cake evenly.