Coconut Cream Cake

Prep: 15 mins | Cook: 35 mins | Additional: 8 hrs | Total: 8 hrs 50 mins | Servings: 24 | Yield: 1 – 9×13 inch pan

You will love this cake for sure! The combination of all the flavours in this cake is first-class! You need to bake and taste it to know if what I’m saying is true! Trust me, you need this in your life. I always serve this with hot cocoa or coffee. It’s the best! By the way, be very generous with the coconut. It is the best thing about this cake. Thank me later. Enjoy!

Coconut Cream Cake


1 (18.25 ounce) package white cake mix

3 large eggs

⅓ cup vegetable oil

1 cup of water

½ teaspoon coconut extract

1 (14 ounces) can sweeten cream of coconut

1 (14 ounces) can sweeten condensed milk

1 cup heavy whipping cream

1 tablespoon white sugar

1 cup flaked coconut


Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch pan.

Step 3: In a large mixing bowl, add the eggs, cake mix, coconut flavouring, and water. Beat until well mixed.

Step 4: Transfer the mixture into the prepared pan.

Step 5: Place inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting in the middle of the cake.

Step 6: In another mixing bowl, add the sweetened condensed milk and coconut cream. Stir until well mixed.

Step 7: Remove the cake from the oven and let it sit on a wire rack.

Step 8: Poke small holes using a fork. Pour in the milk mixture over and spread it evenly on the cake.

Step 9: Place inside the fridge for 5 hours or overnight to chill.

Step 10: In another mixing bowl, add the cream. Whisk until it forms soft peaks.

Step 11: Add in the sugar and whisk for 1 to 2 minutes or until it stiff peaks form.

Step 12: Spread over the chilled cake. Sprinkle flaked coconut on top for garnish.

Step 13: Serve and enjoy!

Nutrition Facts:

Per Serving: 287.9 calories; protein 3.5g 7% DV; carbohydrates 36.6g 12% DV; fat 14.6g 23% DV; cholesterol 42.4mg 14% DV; sodium 189.6mg 8% DV.

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