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Coconut Cream Cake

Cool and moist coconut cake with just the right amount of sweet!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Servings: 8 -10


  • 1 15.25- oz box White Cake Mix
  • 1 15- oz can Cream of Coconut not coconut milk
  • 1 9- oz container Coco Whip by So Delicious topping thawed or 8-oz Cool Whip (thawed)
  • 1 14- oz package sweetened shredded coconut


  • Bake cake mix according to package directions in a 13x9 baking dish.
  • Once the cake has baked and is still warm, using a fork, poke holes throughout the cake. Allow the cake to cool.
  • Once the cake has cooled, pour the cream of coconut all over the of the cake. Allow the cream to soak into the cake.
  • Top the cake with the Coco Whip or Cool Whip. Evenly cover the cake.
  • Sprinkle the shredded coconut over the whipped topping layer. Lightly press the coconut down so it will adhere better.
  • Cool in the refrigerator for 2 hours before serving.
  • Enjoy!