Creamy Coconut Cake Recipe
Indulge in the tropical delight of a creamy coconut cake that’s as easy to make as it is irresistible. This dessert brings together the richness of cream of coconut, sweetened condensed milk, and fluffy whipped topping for an unforgettable treat.
Ingredients
- Ingredients
- 1 16 oz container frozen whipped topping, thawed
- 1 14 oz can sweetened condensed milk
- 1 16 oz package white cake mix
- 1 14 oz can cream of coconut
- 1 10 oz package flaked coconut
Instructions
- Bake the Cake: Prepare the white cake mix according to the instructions provided on the package. Pour the batter into a 9x13-inch pan and bake until done. Allow the cake to cool fully before proceeding to the next step.
- Mix the Milk Mixture: In a small mixing bowl, thoroughly combine the sweetened condensed milk with the cream of coconut, creating a smooth, rich blend.
Notes
Assemble: Once the cake has cooled, use a straw or a skewer to pierce holes all over its surface. Evenly distribute the milk mixture by pouring it across the entire cake, ensuring it soaks into the holes. Spread the thawed whipped topping across the surface, then sprinkle the flaked coconut over the top.