Some cakes are rich, some are fluffy — but this one is pure tropical comfort. A soft white cake is baked, poked, and soaked in luscious cream of coconut, then chilled and topped with Cool Whip and shredded coconut. The result is a cake that’s tender, creamy, and bursting with coconut flavor.
It’s one of those desserts that looks simple but always disappears first at potlucks, barbecues, and family gatherings.
Why You’ll Love This Cake
- Moist & fluffy – Cream of coconut soaks into the cake for melt-in-your-mouth texture.
- Easy & quick – Uses a cake mix shortcut, but tastes like homemade.
- Perfect for parties – Feeds a crowd and can be made ahead.
- Tropical twist – A refreshing alternative to heavy chocolate or caramel cakes.
Ingredients You’ll Need
- 1 box white cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 1 can (15 oz) cream of coconut (such as Coco López)
- 1 tub (8 oz) Cool Whip, thawed
- 1 ½ cups sweetened shredded coconut