Description
Looking for a moist, sweet, and tropical dessert that will wow your family and friends? This Crème of Coconut Cake is the perfect indulgence! With a combination of fluffy white cake, rich cream of coconut, and sweetened condensed milk, this cake is as decadent as it is easy to make. Topped with whipped topping and flaked coconut, it delivers a delicious burst of tropical flavor in every bite. It’s an ideal dessert for parties, holidays, or simply when you want something extraordinary.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (8 ounce) package flaked coconut
Instructions
1. Prepare and Bake the Cake
Follow the package directions to prepare and bake the white cake mix. Once baked, remove the cake from the oven while it’s still hot.
2. Poke Holes in the Cake
Using a utility fork, poke holes all over the top of the hot cake. This will allow the creamy mixture to seep into the cake, making it ultra-moist and flavorful.
3. Mix the Coconut Cream and Sweetened Condensed Milk
In a bowl, mix together the cream of coconut and sweetened condensed milk until well combined.
4. Pour Over the Cake
Pour the coconut cream and condensed milk mixture over the hot cake, allowing it to soak into the holes. Let the cake cool completely before moving to the next step.
5. Frost the Cake
Once the cake has cooled, spread the thawed whipped topping evenly over the entire cake.
6. Add Flaked Coconut
Generously sprinkle the flaked coconut over the whipped topping, covering the cake completely. The coconut adds a delightful texture and extra tropical flavor.
7. Refrigerate
Keep the cake refrigerated until ready to serve. The cool, creamy texture enhances the cake’s flavor and makes it perfect for warm days or special gatherings.
Notes
Serving Tips:
- Best Served Chilled: This Crème of Coconut Cake is best enjoyed chilled, as the flavors meld together perfectly when the cake is cool. Make sure to refrigerate for at least a few hours before serving.
- Garnish for Extra Flair: For a decorative touch, add a sprinkle of toasted coconut or a drizzle of caramel sauce on top before serving. You can also garnish with fresh fruit like sliced strawberries or pineapple for a tropical feel.
- Slice Cleanly: Use a serrated knife for cleaner cuts, especially when the cake is cold. This helps prevent the whipped topping from sticking to the knife and gives each slice a neat appearance.
Storage Tips:
- Refrigeration: Store the cake in the refrigerator covered with plastic wrap or in an airtight container. It will stay fresh for 3-4 days. The cool temperature also helps keep the whipped topping firm and the cake moist.
- Freezing: You can freeze the cake for up to 2 months. To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or bag. Thaw the cake overnight in the refrigerator before serving.
- Refreshing the Cake: If the cake becomes slightly dry after a few days, drizzle a small amount of extra cream of coconut over the top before serving to enhance the moisture and flavor.
These tips will help you enjoy your Crème of Coconut Cake at its best, whether you’re serving it fresh or storing it for later!