Creamy Coconut Cake
If you’re a fan of coconut, then you’re in for a treat with this Creamy Coconut Cake! This dessert is the ultimate indulgence for coconut lovers. Imagine a buttery cake infused with a blend of cream of coconut and condensed milk. Topped with a fluffy coconut whipped topping and finished with a sprinkle of toasted coconut, this cake is truly unforgettable. It’s a poke cake, which means you get extra deliciousness in every bite as the creamy mixture seeps into the cake’s nooks and crannies.
Why You’ll Love This Recipe
This Coconut Cake is a must-try, and here’s why:
- Moist: Say goodbye to dry, crumbly cake. Each bite of this cake is moist and creamy, melting in your mouth.
- Easy: With a mix of boxed cake and fresh ingredients, this cake is simple to whip up even on busy days.
- Flavor: The cake is saturated with coconut cream, topped with a coconut-flavored whipped topping, and finished with toasted coconut. It’s absolutely delicious!
- Great anytime: Whether it’s a special occasion or just a random Tuesday, this coconut cake is perfect for any day of the year.
Kitchen Equipment You’ll Need
- 9×13 baking pan
- Nonstick cooking spray
- Large bowl
- Medium bowl
- Electric mixer
- Wooden spoon
Ingredients
- 15 ounce package butter or white cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 1/2 cups sweetened coconut flakes
- 12 ounce container Cool Whip topping, thawed
- 14 ounce can sweetened condensed milk
- 3/4 cup cream of coconut
- 1/2 cup toasted coconut flakes
Step-by-Step Instructions
- Preheat your oven to 350 degrees F. Lightly coat a 9×13 baking pan with nonstick cooking spray.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer until the mixture is blended and thickened, about 1 minute. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool.
- In a medium bowl, fold together the 1 1/2 cups of coconut flakes and Cool Whip. Set aside.
- In another bowl, whisk together the condensed milk and cream of coconut.
- Using the end of a small wooden spoon, poke holes about 1-inch apart all over the top of the cake. Drizzle the milk mixture evenly over the cake, ensuring it fills all the holes. Let it sit for 15 minutes.
- Spread the Cool Whip mixture over the cake.
- Sprinkle with the toasted coconut flakes.
- You can serve the cake immediately, but for the best flavor, refrigerate it for several hours or overnight.
Tips for Success
- Ensure the cake is completely cooled before adding the whipped topping to prevent it from melting.
- For best results, allow the cake to sit in the refrigerator overnight. This enhances the flavor and texture.
Additional Tips and Variations
- Try adding a layer of fresh fruit, such as sliced strawberries or pineapples, between the cake and whipped topping for a tropical twist.
- Use a combination of toasted and untoasted coconut flakes for a varied texture.
Nutritional Highlights (Per Serving)
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 4g
Frequently Asked Questions (FAQ)
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can substitute homemade whipped cream for Cool Whip if you prefer. Just ensure it’s whipped to stiff peaks.
How do I toast coconut flakes?
To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350 degrees F for about 5-10 minutes, stirring occasionally, until they are golden brown.
Can I freeze this cake?
Yes, you can freeze the cake, but it’s best to freeze it before adding the whipped topping. Wrap it tightly in plastic wrap and foil. Thaw before adding the topping and serving.
Conclusion
This Creamy Coconut Cake is a delightful dessert that’s sure to become a favorite in your home. With its moist texture and rich coconut flavor, it’s hard to resist. Give this recipe a try and let me know how it turns out for you. I’d love to hear your feedback and any creative twists you add. Enjoy!
