Creamy Coconut Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
15 ounces white cake mix
02 -
3 large eggs
03 -
1/2 cup vegetable oil
04 -
1 cup water
→ Filling and Topping
05 -
1 & 1/2 cups sweetened coconut flakes
06 -
12 ounces Cool Whip topping, thawed
07 -
14 ounces sweetened condensed milk
08 -
3/4 cup cream of coconut (Coco Lopez)
09 -
1/2 cup toasted coconut flakes
# Instructions:
01 -
Preheat oven to 350°F. Lightly coat a 9x13-inch baking pan with nonstick cooking spray.
02 -
In a large bowl, use an electric mixer to beat together the white cake mix, eggs, vegetable oil, and water until blended and thickened, about 1 minute.
03 -
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool.
04 -
In a medium bowl, fold together the sweetened coconut flakes and thawed Cool Whip. Set aside.
05 -
In another bowl, whisk together the sweetened condensed milk and cream of coconut.
06 -
Using the end of a small wooden spoon, poke holes about 1 inch apart across the surface of the cake. Drizzle the milk mixture evenly over the cake, ensuring it seeps into all the holes. Let the cake sit for 15 minutes.
07 -
Spread the Cool Whip mixture evenly over the top of the cake.
08 -
Sprinkle the toasted coconut flakes over the whipped topping.
09 -
For optimal flavor and texture, chill the cake (covered and without toasted coconut) in the refrigerator for a few hours or overnight. Add the toasted coconut flakes before serving.
# Notes:
01 -
For best results, allow the cake to chill overnight before serving.
02 -
Cool Whip can be replaced with real whipped cream if preferred. Whip 2 cups of heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.