Super moist cake layered with coconut cream and frosted in fluffy whipped topping + shredded coconut = coconut heaven!
⭐ Ingredients:
For the Cake:
- 1 box white cake mix (plus ingredients on the box: usually egg whites, oil & water)
- 1 can (15 oz) cream of coconut (like Coco Lopez)
- 1 can (14 oz) sweetened condensed milk
For the Topping:
- 1 tub (8 oz) Cool Whip, thawed
- 1½ to 2 cups sweetened shredded coconut
👩🍳 Instructions:
1️⃣ Bake the Cake:
Prepare and bake the white cake in a 9×13-inch pan according to the box instructions.
Let cool for 10–15 minutes.
2️⃣ Poke & Pour:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top.
In a bowl, mix the cream of coconut and sweetened condensed milk, then pour over the cake, letting it seep into all the holes.
3️⃣ Chill the Cake:
Let the cake cool completely, then cover and refrigerate for at least 4 hours (or overnight) to let the flavor soak in.
4️⃣ Frost & Finish:
Spread the Cool Whip evenly over the top, then sprinkle with shredded coconut until fully covered.
5️⃣ Slice & Serve:
Cut into squares and serve chilled. Optional: top with a cherry or toasted coconut for flair!
⏱ Quick Info:
Prep Time: 15 min | Bake Time: 30 min
Chill Time: 4 hrs+ | Servings: 12–15 squares
🍯 Why You’ll Love This Recipe:
✔ Moist, cool, and creamy
✔ SO easy with shortcut ingredients
✔ Perfect for making ahead
✔ A guaranteed hit at any gathering!
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