This delicious creamy coconut cake is the best coconut layer cake you will ever taste! It is an amazing combination of coconut cake and coconut cream pie. This creamy coconut-flavored cake is delicious and easy as pie! It is a top-notch dessert and likely one of the finest I’ve ever tasted.
Sweetened coconut flakes – We prefer sweet, sticky coconut flakes for dessert, but you can use unsweetened if desired.
Cool Whip topping – We opt for this instead of frosting as it is light and airy.
Sweetened condensed milk – Sweetened condensed milk and evaporated milk are distinct, use sweetened condensed milk.
Cream of Coconut – This is not canned coconut milk, it is Cream of Coconut, a sweet and creamy option found in the liquor aisle of most grocery stores (alcohol-free).
Toasted coconut flakes – These add color and flavor to complete the cake.
COCONUT CREAM CAKE STEPS
Set oven temperature to 325°F and lightly coat two 9-inch round pans with cooking spray.
Whip cake ingred*ents together using a stand mixer.
Divide the batter evenly among the pans. Bake for approximately 30 minutes.
Toast shredded coconut on a baking sheet while cakes cool.
Prepare the coconut buttercream using a stand mixer by blending the ingred*ents together.
Assemble cake by frosting layers, top, and sides. Sprinkle coconut on top and sides, then gently press before slicing and serving.
MY BEST TIPS FOR CREAMY COCONUT CAKE
- To poke the holes: A skewer, fork tines, or the handle of a small wooden spoon can be used. The handle of a wooden spoon is preferred as its holes allow for better absorption of liquid, sort of like coconut cake poke.
- Let the cake rest: The flavor of this coconut cake recipe with coconut cream
- improves with time, especially overnight, as it allows the milk mixture to fully absorb.
Keep the cake refrigerated before and after serving.
Toasting the shredded coconut before adding it to the cake’s top enhances its flavor and gives it a golden color.
Using a white cake mix instead of yellow will produce a different taste but is still an option.
Use 2 small or 1 large container of Cool Whip (or other whipped topping) equaling 16 ounces, in any variety- sugar-free, lite, or regular.
WHAT DO WE SERVE WITH THE CREAM OF COCONUT CAKE?
Serve a cream of coconut cake with a choice of vanilla ice cream, caramel sauce drizzle, or whipped cream dollop.
Have a look at our other Coconut recipes, how about old-fashioned coconut pie
- 15 ounce package butter or white cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- ½ cups sweetened coconut flakes
- 12 ounce container Cool Whip topping
- 14 ounce can sweetened condensed milk
- ¾ cup cream of coconut
- ½ cup toasted coconut flakes
Preheat the oven to 350°F and grease a 9×13 inch baking pan with nonstick spray.
Blend cake mix, eggs, oil, and water in a large bowl using an electric mixer for 1 min until thickened. Bake for 30-35 mins, or until the toothpick inserted is clean. Allow to cool after removing from the oven
Combine 1 1/2 cups coconut flakes and Cool Whip in a medium bowl.
Whisk condensed milk and cream of coconut together in another bowl.
Poke 1-inch apart holes on the top of the cake using the end of a small wooden spoon. Pour milk mixture into each hole. Let soak for 15 minutes.
Cover the cake with Cool Whip mixture.
Sprinkle toasted coconut on top.
Serve immediately or refrigerate for several hours, preferably overnight, for best flavor.
Credit: Recipes Need