Creamy Coconut Cake

This delicious creamy coconut cake is the best coconut layer cake you will ever taste! It is an amazing combination of coconut cake and coconut cream pie. This creamy coconut-flavored cake is delicious and easy as pie! It is a top-notch dessert and likely one of the finest I’ve ever tasted.

We love everything about this cake- we think that you’re going to love it too!

What Ingredients do I Need For Creamy Coconut Cake?

Here’s what you’ll need:

Cake Mix – Use either white or butter-boxed cake mix, or go for a homemade recipe if you have a favorite.

Eggs, Vegetable oil, and Water – Mix these ingredients with the cake mix to make the batter.

Sweetened coconut flakes – We prefer sweet, sticky coconut flakes for dessert, but you can use unsweetened if desired.

Cool Whip topping – We opt for this instead of frosting as it is light and airy.

Sweetened condensed milk – Sweetened condensed milk and evaporated milk are distinct, use sweetened condensed milk.

Cream of Coconut – This is not canned coconut milk, it is Cream of Coconut, a sweet and creamy option found in the liquor aisle of most grocery stores (alcohol-free).

Toasted coconut flakes – These add color and flavor to complete the cake.

Coconut Cream Cake Steps

Set oven temperature to 325°F and lightly coat two 9-inch round pans with cooking spray.

Whip cake ingredients together using a stand mixer.

Divide the batter evenly among the pans. Bake for approximately 30 minutes.

Toast shredded coconut on a baking sheet while cakes cool.

Prepare the coconut buttercream using a stand mixer by blending the ingredients together.

Assemble cake by frosting layers, top, and sides. Sprinkle coconut on top and sides, then gently press before slicing and serving.

My Best Tips for creamy coconut cake

• To poke the holes: A skewer, fork tines, or the handle of a small wooden spoon can be used. The handle of a wooden spoon is preferred as its holes allow for better absorption of liquid, sort of like coconut cake poke.
• Let the cake rest: The flavor of this coconut cake recipe with coconut cream
• improves with time, especially overnight, as it allows the milk mixture to fully absorb.

The step-by-step instructions Creamy Coconut Cake pictures can be found in the recipe card below.

Questions and answers about Delicious creamy coconut cake

Recipe Variations

Keep the cake refrigerated before and after serving.

Toasting the shredded coconut before adding it to the cake’s top enhances its flavor and gives it a golden color.

Using a white cake mix instead of yellow will produce a different taste but is still an option.

Use 2 small or 1 large container of Cool Whip (or other whipped topping) equaling 16 ounces, in any variety- sugar-free, lite, or regular.

What Do We Serve With The Cream Of Coconut Cake?

Serve a cream of coconut cake with a choice of vanilla ice cream, caramel sauce drizzle, or whipped cream dollop.

Have a look at our other Coconut recipes, how about old-fashioned coconut pie

Can You Freeze Recipe?

Wrap cake or slices in plastic wrap (2 layers) and foil (1 layer), then freeze for up to 2 months. Thaw at room temp before serving.

How Do You Store Creamy Coconut Cake?

Keep leftover cake fresh for up to 3 days by storing it in a tightly sealed container in the fridge. Freezing is not recommended.

Can you Use Coconut Cream Instead Of Milk In Cake?

Yes, a creamy coconut cake recipe can have coconut cream as a substitute for milk. This will give the cake a more robust coconut flavor and a thicker, creamier texture.

If you like this chicken thigh in the oven recipe, please leave a comment and rate this recipe.

I would love to hear from you and really appreciate your comments!

I will always do my best to reply to every comment as soon as possible.

Thanks for following! And have fun cooking!