Cream of Coconut Cake
This Cream of Coconut Cake is a moist, indulgent sheet cake made with a white cake mix base, soaked in a rich mixture of cream of coconut and sweetened condensed milk, then topped with fluffy Cool Whip and a generous layer of sweetened shredded coconut. The poke-cake technique lets every bite soak up that deeply sweet coconut flavor, creating a texture that is impossibly tender and rich. It is an easy, make-ahead dessert that is perfect for potlucks, parties, and holidays.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Electric hand mixer Or stand mixer
- Small mixing bowl For the coconut soak
- Fork or wooden skewer For poking holes in the cake
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
- Offset spatula For spreading Cool Whip topping
Ingredients
For the Cake
- 1 box white cake mix 15.25 oz box; any brand works
- 3 large egg whites Or as directed on the cake mix box
- 1/3 cup vegetable oil About 80ml; or as directed on box
- 1 cup water 240ml; or as directed on box
- 3/4 cup sweetened shredded coconut About 65g; stirred into the batter
For the Coconut Soak
- 1 can cream of coconut 15 oz / 425g; such as Coco Lopez or Coco Real — do NOT substitute coconut cream
- 1 can sweetened condensed milk 14 oz / 397g
For the Topping
- 1 container Cool Whip whipped topping 8 oz / 227g, thawed in the refrigerator overnight
- 3/4 cup sweetened shredded coconut About 65g; can be toasted for deeper flavor
Instructions
- Preheat oven to 350°F (175°C). Generously spray a 9x13-inch baking dish with non-stick cooking spray, coating the bottom and sides.
- In a large bowl, combine the white cake mix, egg whites, vegetable oil, and water; beat with an electric mixer on medium speed for 2 minutes until smooth. Fold in 3/4 cup shredded coconut, then pour batter into the prepared baking dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 25 minutes to avoid overbaking.
- While the cake bakes, stir together the cream of coconut and sweetened condensed milk in a small bowl until fully combined. Set aside.
- Remove cake from oven and immediately poke holes all over the surface (about 1 inch apart) using a fork or skewer. Slowly pour the coconut soak over the warm cake, pausing to let it absorb as you go.
- Transfer the pan to a wire cooling rack and allow the cake to cool to room temperature, about 45 to 60 minutes, before frosting.
- Once fully cooled, spread the thawed Cool Whip evenly over the top of the cake using an offset spatula, reaching all the edges.
- Sprinkle the remaining 3/4 cup of shredded coconut evenly over the Cool Whip and press gently so it adheres.
- Cover and refrigerate for at least 2 to 4 hours, or overnight for best results. Slice and serve cold.
Notes
- Use cream of coconut (such as Coco Lopez or Coco Real), not coconut cream or coconut milk — they are not the same product and will not give the correct flavor or sweetness.
- Pour the soak over the cake while it is still warm. Warm cake absorbs the liquid faster and more evenly than a cooled cake.
- Poke holes generously and close together — the more holes, the more the coconut soak can penetrate every bite.
- For a richer cake base, substitute melted butter for the oil and whole milk for the water in the cake mix directions.
- To toast the coconut topping, spread shredded coconut on a baking sheet and bake at 325°F for 3 to 5 minutes, stirring once, until lightly golden. Watch carefully as it burns quickly.
- Thaw Cool Whip in the refrigerator overnight rather than on the counter for a smoother, more spreadable consistency.
- This cake is best made a day ahead. Overnight chilling allows the soak to fully penetrate the crumb and intensifies the coconut flavor.
- Store covered in the refrigerator for up to 5 days. This cake should always be served cold and does not hold up well at room temperature for extended periods.
- To freeze, wrap individual slices (without the Cool Whip topping) in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and add fresh Cool Whip before serving.
- For a piña colada variation, fold drained crushed pineapple into the batter and add a tablespoon of coconut rum to the soak.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 66gProtein: 4gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 290mgPotassium: 180mgFiber: 1gSugar: 52gVitamin A: 2IUCalcium: 10mgIron: 4mg
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