Coconut Cream Cake

Sylvia Waldsmith


This cake is moist, sweet and delicious! It seems everyone wants more than one piece! I hope you enjoy it as much as my family and friends do!

★★★★★ 1 vote
12 - 16
10 Min
35 Min


1 box
yellow or white cake mix
1 can(s)
cream of coconut (14 ounces)
1 can(s)
sweetened condensed milk (14 ounces)
8 oz
frozen whipped topping, thawed
1 tsp
vanilla extract
7 oz
sweetened flaked coconut, divided

How to Make Coconut Cream Cake


  • 1Prepare cake mix according to package directions in a 9”x13” pan. Cool completely.
  • 2Heat oven to 350 degrees. On a baking sheet, spread half of coconut. Toast, stirring occasionally for 10 minutes, or until the coconut has started turning a golden brown. Remove and cool. You can also do this over medium heat on top of the stove in a sauté pan. Mix toasted and untoasted coconut together and set aside.
  • 3In a small bowl, beat together cream of coconut and sweetened condensed milk until well blended.
  • 4Using a small straw, chopstick or other similar sized item that can make a small hole; poke numerous holes in the cooled cake. This is how the ooey, gooey, yummy coconut-sweetened condensed milk mixture will soak into the cake.
  • 5Slowly pour the cream of coconut-sweetened condensed milk mixture over the cake and allow to soak in for 15 minutes.
  • 6Mix vanilla into thawed whipped topping and spread mixture evenly over soaked cake.
  • 7Sprinkle mixed coconut evenly over whipped topping.
  • 8Cut into squares and serve. Store any leftovers in the refrigerator.

Printable Recipe Card

About Coconut Cream Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids