If you’re dreaming of a cool, creamy dessert that’s packed with tropical flavor and melt-in-your-mouth texture, this Creamy Coconut Cake with Coconut Cream is calling your name. It’s soft, moist, and soaked with a rich coconut mixture that makes every bite taste like a summer escape. And the best part? It starts with a box of cake mix, making this one of the easiest show-stopper cakes you’ll ever bake.

I love this cake for potlucks, holidays, and birthdays—especially when you want something that feels a little different than your usual chocolate or vanilla. It’s one of those desserts that gets better the longer it sits, so it’s a perfect make-ahead treat. After chilling in the fridge, the coconut cream and sweetened condensed milk soak into every inch of the fluffy cake, turning it into something ultra-moist and full of flavor.

Let’s take a closer look at the ingredients and walk through the first few steps to get this dreamy dessert started.

Ingredients

For the cake:

• 1 box white or yellow cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
• 1 tsp coconut extract (optional, but enhances the flavor beautifully)

For the creamy coconut filling:

• 1 can (15 oz) cream of coconut (like Coco Lopez – not coconut milk)
• 1 can (14 oz) sweetened condensed milk

For the whipped topping:

• 1 tub (8 oz) whipped topping, thawed (such as Cool Whip)
• 1 cup shredded sweetened coconut

STEP 1: Bake the Cake

Start by preparing the cake batter according to the instructions on the box. If you’re using a white or yellow cake mix, either one will work great—it just depends on your personal preference. Add the optional coconut extract to the batter for an extra boost of coconut flavor that ties everything together.

Pour the batter into a 9×13-inch baking pan and bake as directed on the box. Once it’s done baking, let the cake cool for about 10 minutes. You want it to be warm, but not piping hot when you add the coconut cream mixture.

STEP 2: Poke the Cake

Using the handle of a wooden spoon or a large fork, poke holes all over the surface of the cake. The more holes, the better. This is what allows the creamy coconut mixture to seep deep into the cake, creating that luscious, moist texture that makes this dessert so unforgettable.

STEP 3: Pour the Creamy Coconut Filling

In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until smooth. Slowly pour this mixture evenly over the cake, taking your time so it soaks into all those little holes. It might seem like a lot of liquid, but trust the process—the cake will absorb it all beautifully.

Creamy Coconut Cake Recipe with Coconut Cream

Now that your cake is soaked with that incredible cream of coconut and sweetened condensed milk mixture, it’s time to chill and finish it off with the ultimate coconut topping. This step might test your patience a little, but trust me—it’s so worth the wait.

The chilling process allows the cake to fully absorb the creamy filling, making it extra moist and flavorful. When you finally slice into it, you’ll see just how much goodness has soaked into each bite. Let’s move on and finish building this dreamy coconut dessert.

STEP 4: Chill the Cake

Once the cake has cooled to room temperature and you’ve poured on the coconut filling, transfer it to the refrigerator. Let it chill for at least 2 hours, but overnight is even better. This gives the flavors time to meld and the texture to set into that perfectly soft and creamy consistency.

Tip: If you’re short on time, 2 hours is enough to chill it well, but if you can make it the day before serving, you’ll really notice how much better it gets with a little extra rest in the fridge.

STEP 5: Add the Whipped Topping

When you’re ready to serve, spread the thawed whipped topping evenly over the surface of the chilled cake. You can use an offset spatula or the back of a spoon to create a smooth finish. The whipped topping adds a cool, light layer that complements the rich coconut-soaked cake underneath.

STEP 6: Sprinkle with Shredded Coconut

Finish the cake with a generous sprinkle of shredded sweetened coconut. This gives it a snowy look that’s both beautiful and tasty. If you want to take it up a notch, try toasting some or all of the shredded coconut before adding it to the top. Toasted coconut adds a slightly nutty flavor and a little crunch that balances the soft cake beautifully.

How to toast coconut:
Place shredded coconut in a dry skillet over medium heat, stirring often, until golden brown. It only takes a few minutes, so keep a close eye on it!

Serving Suggestions and Variations

• Tropical Twist: Add crushed pineapple to the whipped topping for a piña colada-style flavor.
• Coconut Cream Pie Vibes: Garnish with a few maraschino cherries or chopped nuts for a bakery-style finish.
• Mini Servings: Want individual portions? Bake the cake in a muffin tin and follow the same process for cute little coconut cake cups.
• Layered Option: Double the recipe and use two round cake pans to make a stunning two-layer version. Just chill both layers, stack them with whipped topping in between, and decorate as usual.

Creamy Coconut Cake Recipe with Coconut Cream

With your coconut cake fully chilled, topped, and ready to serve, you’re just one slice away from dessert bliss. Whether you’re making this for a casual get-together or a special occasion, this recipe has all the makings of a crowd favorite—easy to assemble, wonderfully moist, and loaded with sweet coconut flavor.

Before we wrap things up, let’s answer a few frequently asked questions that come up with this type of cake. These tips and tricks will help you get perfect results every single time.

1. Can I use coconut milk instead of cream of coconut?
No, they’re not interchangeable in this recipe. Cream of coconut is much thicker and sweeter than coconut milk. Look for brands like Coco Lopez, which are usually found in the drink mixers section at the grocery store.

2. What if I don’t have coconut extract?
No problem! The cream of coconut and shredded coconut add plenty of flavor on their own. The extract is just an optional boost if you really want that extra coconut punch.

3. Can I use homemade whipped cream instead of store-bought topping?
Yes, homemade whipped cream works beautifully. Just make sure it’s whipped to stiff peaks and used right before serving, as it won’t be quite as stable as whipped topping over time.

4. How far in advance can I make this cake?
You can make this cake up to 2 days in advance. In fact, it tastes even better the next day as the coconut filling has more time to soak into the cake. Just keep it covered and refrigerated.

5. Can I freeze this cake?
Yes, but it’s best to freeze it before adding the whipped topping and shredded coconut. Wrap the soaked cake tightly in plastic wrap and foil, then freeze. Thaw in the fridge overnight and top just before serving.

6. How should I store leftovers?
Cover the cake tightly and store in the refrigerator for up to 4–5 days. The texture actually improves as it sits, so leftovers are a bonus with this recipe.

Final Thoughts: A Slice of Coconut Heaven

There’s something about this Creamy Coconut Cake that just hits all the right notes—moist, sweet, tropical, and perfectly chilled. It’s a breeze to make thanks to the cake mix shortcut, and the rich coconut filling transforms a simple base into a truly unforgettable dessert.

This is the kind of cake that disappears fast at potlucks and family dinners. It’s also the recipe people come back asking for again and again—and once you’ve tried it, you’ll understand why.

Whether you keep it simple or dress it up with toasted coconut and garnishes, it’s sure to become one of your favorite easy-to-make treats. Give it a try, and don’t forget to share how you made it your own—I’d love to hear if you added pineapple, tried a layer cake version, or served it with a twist.

Enjoy every creamy, coconutty bite!

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