Description

Craving a tropical, melt-in-your-mouth dessert that’s as easy as it is indulgent? Look no further than Delicious Creamy Coconut Cake! This no-fuss poke cake combines a fluffy white cake with a rich coconut milk mixture, topped with whipped topping and sweet flaked coconut for a creamy, dreamy treat.

Ingredients

This cake comes together with just five ingredients that create a moist, coconutty dessert. Here’s what you need and why each matters:

White Cake Mix (16 oz package): Provides a light, fluffy base that absorbs the coconut mixture beautifully.
Cream of Coconut (14 oz can): Adds rich, tropical coconut flavor and moisture to the poke filling.
Sweetened Condensed Milk (14 oz can): Enhances sweetness and creaminess in the poke filling.
Whipped Topping (16 oz container, thawed): Creates a light, fluffy layer for a creamy finish.
Flaked Coconut (10 oz package): Adds texture and a sweet, toasty coconut flavor to the topping.

Substitutions and Variations

Cake Mix: Use yellow or vanilla cake mix for a slightly richer flavor, or a homemade white cake recipe for a 9×13-inch pan.
Cream of Coconut: Substitute with coconut milk plus ¼ cup sugar, though cream of coconut is thicker and sweeter.
Whipped Topping: Replace with 3 cups homemade whipped cream (whip 1½ cups heavy cream with ⅓ cup powdered sugar).
Flaked Coconut: Use unsweetened coconut for a less sweet topping, or toast the coconut for a nutty flavor.
Gluten-Free: Use a gluten-free cake mix and ensure all other ingredients are gluten-free.
Vegan: Use a vegan cake mix, dairy-free condensed coconut milk, plant-based whipped topping, and ensure flaked coconut is vegan-friendly.
Add-Ins: Fold ½ cup crushed pineapple or white chocolate chips into the whipped topping for extra flavor.

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Instructions

Follow these steps to create a Delicious Creamy Coconut Cake that’s moist, tropical, and effortlessly indulgent:

Bake the Cake:
- Preheat your oven according to the white cake mix package directions (typically 350°F or 175°C) for a 9×13-inch pan.
- Prepare the 16 oz white cake mix according to package instructions (typically mixing with water, oil, and eggs).
- Pour the batter into a greased 9×13-inch baking pan and bake as directed (usually 25–30 minutes), or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack (about 1 hour).
Prepare the Coconut Mixture:
- In a medium bowl, whisk together 14 oz cream of coconut and 14 oz sweetened condensed milk until smooth and well combined.
Poke and Soak the Cake:
- Once the cake is fully cooled, use a straw, skewer, or the handle of a wooden spoon to poke holes evenly across the entire surface (about 1-inch apart).
- Slowly pour the cream of coconut and condensed milk mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread evenly if needed.
Add the Whipped Topping:
- Spread 16 oz thawed whipped topping evenly over the top of the soaked cake with a spatula, creating a smooth, creamy layer.
Top with Coconut:
- Sprinkle 10 oz flaked coconut evenly over the whipped topping, covering the entire surface for a snowy, tropical look.
Chill the Cake:
- Cover the cake with plastic wrap or a lid and refrigerate for 3–4 hours, or overnight, to allow the flavors to meld and the cake to set.
Serve:
- Slice into 12–16 squares and serve cold.
- Optionally top with a scoop of vanilla ice cream or a sprinkle of toasted coconut for extra crunch, as suggested.

Cooking Tips

Cool Cake Completely: Ensure the cake is fully cooled before poking to prevent it from crumbling or absorbing unevenly.
Poke Even Holes: Space holes consistently to allow the coconut mixture to soak evenly into the cake.
Use Cream of Coconut: Don’t confuse cream of coconut (sweetened, found in the cocktail mix aisle) with coconut milk (unsweetened); cream of coconut is key for sweetness and texture.
Chill Thoroughly: Refrigerate for at least 3 hours to set the filling and make slicing easier.