Description
A moist and creamy coconut cake infused with coconut flavor and topped with a rich coconut cream frosting.
Ingredients
Scale
- 1 box white cake mix
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp coconut extract
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Mix cake mix, coconut milk, oil, eggs, and coconut extract until smooth.
- Pour batter into pan and bake for 25-30 minutes.
- Let cake cool slightly, then poke holes with a fork.
- Pour sweetened condensed milk over the cake, letting it soak in.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream over cake and sprinkle with shredded coconut.
- Chill for at least 2 hours before serving.
Notes
- Use full-fat coconut milk for best flavor.
- Chill cake before serving for easier slicing.
- Toast shredded coconut for extra flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: coconut cream poke cake, easy dessert, coconut cake