If you’re a true coconut lover, prepare to fall in love. These Fluffy Coconut Cream Cake Squares are light, moist, and layered with creamy coconut filling, then topped with a snowy cloud of whipped cream and toasted coconut. They’re little squares of paradise—refreshing, luscious, and perfect for any occasion.
Unlike heavy cakes, this dessert is airy and soft yet full of flavor. Every bite melts in your mouth with a perfect balance of sweetness and tropical charm. They’re easy to cut into neat squares, making them a beautiful option for potlucks, parties, or an afternoon treat with coffee.
Why You’ll Love This Recipe
- Light & Fluffy – A moist cake base that feels airy, not heavy.
- Coconut in Every Bite – Cake, filling, topping—it’s a coconut lover’s dream.
- Easy to Serve – Cut into squares for parties or simple snacking.
- Make-Ahead Friendly – Tastes even better chilled overnight.
- Elegant but Simple – Looks stunning without being complicated.
Ingredients You’ll Need
For the Cake:
- 1 box white cake mix (plus ingredients on the box) – or homemade vanilla cake
- 1 teaspoon coconut extract (optional, for extra flavor)
For the Coconut Cream Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut (like Coco López)
- 1 cup heavy cream
- 1 cup shredded sweetened coconut
For the Topping:
- 2 cups whipped cream (homemade or store-bought)
- ½ cup toasted shredded coconut (for garnish)