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Coconut Cream Cake

This vintage cake uses a box cake mix as the base - to keep it easy! It is then filled with cream of coconut and topped with Cool Whip and sweetened shredded coconut. It's one of the best easy cake recipes I know!!
Course Dessert
Cuisine American
Keyword cake, coconut cake, cream of coconut, dessert, poke cake, white cake
Prep Time 10 minutes
Servings 12 ppl
Author Kasey Schwartz

Ingredients

  • 1 Box White Cake Mix
  • 1 can 140z sized Cream of Coconut
  • 2 cups or more Shredded Coconut
  • 8 oz Cool Whip

Instructions

  • Prepare cake as directed on box in a 13x9 pan.  Let cool to slightly warm.
  • Using a chopstick or something else small and round, poke holes over the entire cake.
  • Pour the Cream of Coconut over the top of the cake.  Make sure to go slowly and allow the cream to soak into the cake really well.  
  • Allow the cake to completely cool - chilled overnight is best - and top with cool whip.
  • Next, sprinkle the shredded coconut all over the top of the cake.  Chill in the fridge until ready to eat.  

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