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Creme of Coconut Cake

Creme of Coconut Cake

A Tropical Escape: Easy Coconut Cream Cake

Dreaming of a cool and refreshing dessert that's bursting with coconut flavor? Look no further than this Easy Coconut Cream Cake! This recipe is a delightful symphony of textures and tastes, perfect for a light and satisfying treat. It features a moist butter cake base soaked in a creamy coconut mixture, all topped with fluffy whipped cream and a sprinkle of tropical coconut flakes.

Simple Perfection:

The beauty of this recipe lies in its ease. Using a boxed cake mix as the base saves time and effort, while the coconut cream soak and whipped cream topping add a touch of homemade magic. It's perfect for beginner bakers or busy weeknights when you still crave a delicious dessert.


  • The Cake Base:

    • 1 box yellow butter cake mix (your favorite brand)
  • The Tropical Coconut Soak:

    • 1 can cream of coconut
    • 1 can Eagle Brand sweetened condensed milk
  • The Dreamy Topping:

    • 8 ounces cool whip, thawed
    • 1 package (approximately 7 oz) frozen shredded coconut, thawed


  1. Baking the Cake: Preheat your oven according to the instructions on the cake mix box. Grease a 13x9x2 inch baking pan. Prepare and bake the cake batter according to the package directions. This ensures a light and fluffy cake base.

  2. Creating the Coconut Soak: While the cake is still hot from the oven, poke holes all over the top with a fork. This allows the coconut soak to penetrate the cake and distribute the flavor evenly.

  3. A Tropical Infusion: In a medium bowl, whisk together the cream of coconut and Eagle Brand sweetened condensed milk. This creates the creamy and flavorful coconut soak that will infuse the cake.

  4. Pouring with Love: Pour the coconut soak evenly over the hot cake. The hot cake will readily absorb the delicious coconut mixture.

  5. A Cooling Escape: Cover the pan with plastic wrap or aluminum foil and refrigerate the cake for at least 2 hours, or until completely cool. This allows the cake to soak up all the coconut flavor and set properly.

  6. Whipped Cream and Coconut Bliss: Once chilled, remove the cake from the refrigerator. Spread the thawed cool whip evenly over the top of the cake. This adds a delightful layer of sweetness and creaminess.

  7. The Finishing Tropical Touch: Sprinkle the thawed coconut flakes generously over the cool whip topping. The coconut adds a delightful textural contrast and a burst of tropical flavor.

  8. Serve and Savor! Slice and serve the Easy Coconut Cream Cake cold. Every bite is a cool and refreshing escape, perfect for satisfying your sweet tooth on a warm day.


  • For an extra coconut punch, you can toast the shredded coconut before sprinkling it on the cake. Simply spread the coconut flakes on a baking sheet and toast in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 5-7 minutes, or until golden brown. Watch closely to avoid burning.
  • Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.