Description
A moist and creamy cake layered with sweetened condensed milk and topped with whipped topping and grated coconut, perfect for celebrations.
Ingredients
Scale
- 1 box Duncan Hines white cake mix
- Ingredients listed on the cake mix box (eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 cup cream of coconut (do not substitute coconut milk)
- 8 oz extra-creamy whipped topping, thawed
- 12 oz frozen grated coconut, thawed
Instructions
- Preheat oven according to cake mix directions.
- Prepare and bake the white cake in a 9×13-inch pan until a toothpick inserted comes out clean.
- While the cake is still warm, poke holes evenly across the surface using a wooden spoon handle or skewer.
- In a bowl, whisk together the sweetened condensed milk and cream of coconut until smooth.
- Slowly pour the coconut mixture evenly over the cake, allowing it to soak into the holes.
- Let the cake cool completely, then refrigerate for at least 1 hour.
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle the grated coconut evenly on top, gently pressing it into the whipped topping.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
Store in the refrigerator and cover to maintain moisture. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg