Creamy Coconut Cake

Creamy Coconut Cake Recipe

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Suann Lawler


I usually make this cake about 3 days before I want to serve it. It tastes good one the first day, but the longer it sits the better it tastes.

I usually purchase the cream of coconut milk at my local walmart and it is in the aisle with the margarita and pina colada drink mixes. Hope this helps.

★★★★★ 1 vote


1 box
yellow cake mix (prepare as directed on box)
1 can(s)
cream of coconut milk
1 can(s)
sweetened condensed milk
12-16 oz. cool whip
sweetened coconut flakes (for sprinkling on top of cake)

How to Make Creamy Coconut Cake


  • 1Prepare and bake cake as directed on box for 13x9 pan.
  • 2While cake is baking, mix together the can of sweetened condensed milk and the can of cream of coconut milk.
  • 3When cake comes out of oven, poke holes all over cake with the handle of a wooden spoon. Slowly pour the milk mixture over the warm cake. Allow cake to cool completely.
  • 4Cover the cake with the cool whip and sprinkle the coconut flakes over the top.
  • 5Cover with foil (or lid if your pan has one) and place in refrigerator until you plan to serve.

Printable Recipe Card

About Creamy Coconut Cake

Course/Dish: Cakes
Other Tag: Quick & Easy