Description
Indulge in the tropical flavors of this Delicious Creamy Coconut Cake. A moist coconut-infused cake filled with a decadent coconut milk mixture, topped with fluffy whipped cream and shredded coconut. Perfect for any occasion!
Ingredients
Scale
Cake:
- 1 box white cake mix
- 1 cup canned coconut milk
- ½ cup sour cream
- ½ cup vegetable oil
- 4 large egg whites
- 1 teaspoon coconut extract
Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (like Coco López)
Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 2 cups sweetened shredded coconut
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix cake batter: In a large bowl, combine cake mix, coconut milk, sour cream, oil, egg whites, and coconut extract. Beat until smooth and fluffy. Divide batter into pans and bake for 25–30 minutes.
- Prepare filling: Whisk condensed milk and cream of coconut. Poke holes in cooled cakes and pour mixture over. Chill for 30 minutes.
- Make frosting: Beat cream, sugar, and vanilla until stiff peaks form. Assemble cake layers with frosting. Coat with remaining cream and top with shredded coconut.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Store cake in the refrigerator for up to 3 days.
- Toast half the coconut for extra flavor before pressing onto the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
