If you have a soft spot for tropical flavors and luscious textures, this Creamy Coconut Cake Recipe is about to become your new obsession. Imagine a moist, airy cake infused with coconut milk, soaked with a sweet, silky coconut cream filling, and crowned with fluffy whipped topping and toasted shredded coconut for that perfect crunchy finish. It’s a dessert that feels both indulgent and refreshing, capturing the spirit of a sunny island escape in every bite. Whether you’re serving it at a family gathering or just treating yourself, this cake promises a delightful experience that’s unbelievably simple to make yet absolutely unforgettable.
Ingredients You’ll Need
Gathering the right ingredients for this cake is surprisingly straightforward, but each one plays a crucial role in delivering the perfect balance of flavor and texture. From the moistness of coconut milk to the smooth sweetness of condensed milk, these essentials come together to create a heavenly tropical treat.
- White or yellow cake mix (15.25 oz): The base of our cake, providing a tender crumb that’s easy to work with and wonderfully fluffy.
- Canned coconut milk (full-fat, 1 cup): Adds rich coconut flavor and moisture to keep the cake marvelously soft.
- Vegetable oil (1/3 cup): Helps maintain the cake’s moist texture without overpowering the flavor.
- Large eggs (3): Bind the ingredients together and give the cake structure and lift.
- Coconut extract (1 teaspoon, optional): Boosts the coconut flavor for an extra tropical punch.
- Sweetened condensed milk (14 oz): Creates the luscious coconut cream filling that seeps into every bite.
- Canned coconut milk (1/2 cup): Mixed with condensed milk for a smooth, creamy filling.
- Vanilla or coconut extract (1/2 teaspoon): Adds subtle depth to the filling’s sweetness.
- Whipped topping (8 oz tub, thawed): Provides a light, airy finish that balances richness.
- Sweetened shredded coconut (1 to 1 1/2 cups): Adds texture and flavor, especially when toasted to enhance its natural nuttiness.
How to Make Creamy Coconut Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan to keep the cake from sticking. In a large bowl, combine the cake mix, full-fat coconut milk, vegetable oil, eggs, and if you’re using it, the coconut extract. Beat the mixture on medium speed for about 2 to 3 minutes until everything comes together as a smooth batter. Pour this into your prepared pan, smoothing the top gently. Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean. This step creates the fluffy, coconut-infused base that’s essential for this cake.
Step 2: Make the Coconut Cream Filling
While your cake is baking, whisk the sweetened condensed milk, half a cup of canned coconut milk, and vanilla or coconut extract in a medium bowl until completely combined. This filling is the magic sauce that transforms the cake into a treasure of rich, creamy coconut goodness.
Step 3: Soak the Cake with Coconut Cream
Once the cake has just come out of the oven, grab a skewer or fork and poke holes all over its surface—a fun, satisfying step that ensures the coconut cream filling soaks deep inside. Slowly drizzle the filling evenly over the warm cake, allowing it to seep into every crevice. Then, let the cake cool completely to room temperature. This soaking step enchants every forkful with moist, coconut-flavored decadence.
Step 4: Add the Whipped Topping and Coconut
When the cake is fully cooled, spread the thawed whipped topping evenly over the surface. This light layer offers a perfect contrast to the rich cake beneath. Finally, sprinkle sweetened shredded coconut over the top. Toasting the coconut beforehand gives it an irresistible nutty flavor and adds a wonderful texture contrast, but plain coconut works beautifully too. Chill your masterpiece for at least 2 hours before serving to let all the flavors meld gloriously.
How to Serve Creamy Coconut Cake Recipe
Garnishes
Serving this cake is a joyful affair, and garnishes only enhance the tropical vibe. Freshly toasted coconut flakes sprinkled generously on top bring a lovely crunch and a nutty aroma that invites everyone to dig in. For a little extra flair, try adding a few fresh pineapple chunks or a sprinkling of edible flowers to brighten up the presentation.
Side Dishes
This Creamy Coconut Cake Recipe pairs beautifully with light, refreshing sides. A scoop of vanilla bean ice cream complements the cake’s richness perfectly, while fresh berries bring a tart balance that exhilarates the palate. Consider serving it alongside a chilled cup of coconut-infused tea or even a tropical fruit salad for a full island-inspired dessert experience.
Creative Ways to Present
For a party, cut the cake into small squares and serve them on pretty cocktail plates with tiny dollops of extra whipped topping and a dusting of toasted coconut. You can even layer slices individually on dessert plates and add a drizzle of coconut caramel sauce or a sprinkle of toasted nuts for an elegant twist. The beauty of this cake is its versatility—it’s just as delightful as a simple, homey dessert or dressed up for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Coconut Cake Recipe slices keep wonderfully in the refrigerator for up to 4 days. Cover the cake tightly with plastic wrap or transfer slices into an airtight container to preserve that moist coconut cream filling and prevent the whipped topping from drying out.
Freezing
If you want to save some for later, this cake freezes quite well. Wrap it securely in plastic wrap and then in aluminum foil to guard against freezer burn. Freeze for up to 2 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight for the best texture and flavor retention.
Reheating
This cake is best served chilled, so reheating is not usually necessary. If you prefer your dessert at room temperature, simply remove the cake from the refrigerator about 20 to 30 minutes before serving. This resting period allows the flavors to bloom and the creamy texture to soften ever so slightly.
FAQs
Can I use homemade cake instead of boxed cake mix?
Absolutely! Homemade white or yellow cake recipes work beautifully in this Creamy Coconut Cake Recipe. Just keep the texture light and moist to best absorb the coconut cream filling.
Is full-fat coconut milk necessary?
Full-fat coconut milk is recommended because it adds richness and moisture that define the character of the cake. Low-fat versions may result in a less creamy texture.
Can I make this cake dairy-free?
Yes! Use a dairy-free whipped topping and ensure your cake mix and condensed milk substitutes are also dairy-free. Coconut cream can be a great alternative to sweetened condensed milk for a dairy-free filling.
Why should I poke holes in the cake before adding the coconut cream filling?
Poking holes allows the coconut cream mixture to seep deeply into the cake, making every bite moist and flavorful instead of just the surface being soaked.
How long should I chill the cake before serving?
Chilling the cake for at least 2 hours is crucial to let the coconut cream filling set and the flavors meld together, resulting in the best texture and taste experience.
Final Thoughts
This Creamy Coconut Cake Recipe is a total delight for anyone who loves tender, flavorful cake with an irresistible tropical twist. It’s quick to throw together, wonderfully versatile, and guarantees smiles with every forkful. I can’t wait for you to make it your own and share this sunny slice of paradise with your loved ones.
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Creamy Coconut Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus at least 2 hours chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Coconut Cake is a luscious dessert that combines the moistness of a white or yellow cake with a rich coconut cream filling and a fluffy whipped topping, finished with toasted shredded coconut for an extra burst of tropical flavor. Perfectly balanced and easy to prepare, this poke cake is sure to become a favorite for coconut lovers and makes an impressive treat for any occasion.
Ingredients
For the cake:
- 1 box white or yellow cake mix (15.25 oz)
- 1 cup canned coconut milk (full-fat, shaken)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon coconut extract (optional)
For the coconut cream filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup canned coconut milk
- 1/2 teaspoon vanilla or coconut extract
For the topping:
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 to 1 1/2 cups sweetened shredded coconut, toasted or plain
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the cake mix, coconut milk, vegetable oil, eggs, and coconut extract if using. Beat the mixture on medium speed for 2 to 3 minutes until the batter is smooth and well blended.
- Bake the cake: Pour the prepared batter into the greased baking pan, spreading it evenly. Place it in the oven and bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Make the coconut cream filling: While the cake bakes, whisk together the sweetened condensed milk, coconut milk, and vanilla or coconut extract in a bowl until smooth and well combined.
- Poke the cake and add filling: Once the cake is done baking, remove it from the oven and immediately use a skewer or fork to poke holes all over the surface of the warm cake. Slowly pour the coconut cream mixture evenly over the cake, allowing it to seep into the holes for maximum moisture and flavor. Let the cake cool completely to room temperature.
- Top and chill the cake: After the cake has cooled, spread the thawed whipped topping evenly across the surface. Sprinkle the shredded coconut evenly on top — use toasted coconut for a deeper flavor if desired. Refrigerate the cake and chill it for at least 2 hours before serving to let the flavors meld and the texture set.
Notes
- For a richer, creamier texture, substitute the whipped topping with homemade whipped cream.
- This cake benefits from resting in the refrigerator and can be made a day ahead, allowing the flavors to develop fully.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally until golden brown.
