1. Bake the Cake
Prepare cake mix as directed, adding coconut extract if desired. Bake in a 9×13-inch pan. Cool slightly.
2. Make the Filling
In a bowl, whisk condensed milk, cream of coconut, and heavy cream until smooth.
3. Poke & Soak
Using the handle of a wooden spoon, poke holes all over the warm cake. Pour coconut cream mixture evenly over the top so it soaks in. Sprinkle shredded coconut across the surface. Refrigerate at least 4 hours (or overnight).
4. Add the Topping
Spread whipped cream evenly over chilled cake. Sprinkle toasted coconut on top.
5. Slice into Squares
Cut into neat squares and serve chilled.
Tips for Success
- Toast coconut – It deepens the flavor and adds crunch.
- Chill overnight – Allows cake to fully absorb the coconut cream.
- Use full-fat coconut cream – For richness and authentic flavor.
- Sharp knife trick – Wipe knife between cuts for clean squares.
Fun Variations
- Pineapple Coconut Cake – Add crushed pineapple to the filling for a piña colada twist.
- Chocolate Coconut Squares – Use chocolate cake as the base.
- Nutty Crunch – Sprinkle chopped macadamia nuts or almonds on top.
- Coconut Cheesecake Layer – Add a cream cheese layer under the whipped cream.
What to Serve With Coconut Cream Cake Squares
These coconutty treats pair beautifully with:
- Fresh tropical fruit (pineapple, mango, papaya)
- A cup of coffee or black tea
- A scoop of vanilla bean ice cream
Why This Recipe Will Be a Favorite
Fluffy Coconut Cream Cake Squares are the ultimate dessert for coconut fans. They’re light yet indulgent, tropical yet comforting, and so easy to make ahead. With every bite full of coconut cream and fluffy cake, they’re guaranteed to bring smiles to the table.
Final Thought: If you adore coconut, these Fluffy Coconut Cream Cake Squares – Coconut Lover’s Delight are your dream dessert. Moist, creamy, and irresistibly tropical, they’re little squares of pure bliss.