Dreamy Coconut Cream Cake
Ingredients:
1 box white cake mix (plus ingredients required for the mix)
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut, toasted
Directions:
Bake the Cake:
Preheat your oven according to the cake mix instructions.
Prepare the white cake mix as directed on the box, baking in a 9×13-inch pan. Allow the cake to cool slightly.
Make the Coconut Soak:
In a medium bowl, whisk together the sweetened condensed milk and cream of coconut.
Using a fork or skewer, poke holes all over the warm cake. Slowly pour the coconut mixture over the cake, allowing it to soak in.
Chill the Cake:
Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to become fully infused with the coconut soak.
Prepare the Whipped Topping:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble and Garnish:
Spread the whipped cream evenly over the chilled cake.
Sprinkle the toasted shredded coconut on top for a deliciously crunchy finish.
Serve:
Slice and serve the cake chilled for a refreshing, tropical treat.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes (plus chilling time)
Kcal: 420 kcal | Servings: 12 servings
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