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


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.

About this Recipe

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