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Creamy Coconut Cake


You'll find nothing but moist and delicious creaminess in this Creamy Coconut Cake recipe. It's so good, everyone will be asking for seconds... so be prepared!

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Rate this recipe 4.2/5 (46 Votes)


  • 1 package white cake or butter cake
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 (15 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 cups coconut, shredded
  • 1/2 cup toasted coconut
  • 1 (12 ounce) container Cool Whip


Servings 15
Adapted from


Step 1

Make cake mix as directed on box and bake in a 9 x 13 inch pan.

While the cake is cooking, whisk together cream of coconut and condensed milk in a medium bowl. Set aside. In another bowl, fold together 1 1/2 cups coconut into the Cool Whip. Set aside.

Let cake cool for 10 minutes. Poke holes all over the top of cake with a fork. Spoon condensed milk mixture over the cake. Let sit for another 15 minutes. Spread Cool Whip mixture over cake. Sprinkle with 1/2 cup toasted coconut.

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