1. Home
  2. Culinary Creations
  3. Coconut Cream Cake

Dreamy Tropical Dessert

As seen on: Delicious Dessert Recipes

Start with a plain white cake, fill it with coconut cream plus sweet milk, and finish up with whipped cream and coconut. It turns out super tropical.

Save to Pinterest Share Recipe Email This Print This Go To Recipe
emilyscooks.com
Shared By Emily
Last revised on Thu, 17 Jul 2025 18:13:23 GMT
You see a piece of white layer cake that's piled with whipped topping and toasted coconut flakes, sitting on a blue patterned plate. Save this
You see a piece of white layer cake that's piled with whipped topping and toasted coconut flakes, sitting on a blue patterned plate. | emilyscooks.com

Here's my go-to for bringing island vibes to your kitchen—a Coconut Cream Poke Cake that's got all the right feels. This soft, airy cake soaks up lush coconut flavor and gets crowned with clouds of coconut whipped topping. It's super easy, tastes out of this world, and you'll want another slice for sure.

Dreamy Coconut Delight

This one's a standout because the cake stays so nice and tender, thanks to that blend of coconut cream with sweetened condensed milk. The creamy topping and shredded coconut lift it even higher. When I want a knockout dessert without all the hassle, this nails it every time.

Stuff You’ll Gather

  • For the Magic: Coconut cream, Sweetened condensed milk, Grated coconut from the freezer, Thick Cool Whip
  • For the Cake: Cake mix (white), Whole milk, Pudding mix (vanilla), Vegetable oil, Some vanilla extract, Fresh eggs
A piece of coconut cake close up, topped with whipped cream and golden toasted shreds, sitting on a blue patterned plate. Save this
A piece of coconut cake close up, topped with whipped cream and golden toasted shreds, sitting on a blue patterned plate. | emilyscooks.com

Time to Bake Something Wonderful

Make it Pretty:
Spoon whipped cream on top and throw a handful of coconut over everything.
Add the Good Stuff:
Let that coconut mixture soak into the cake after pouring it in, then pop it in the fridge.
Make it Dreamy:
Poke lots of holes in your cake, mix up your coconut cream with condensed milk, and blend well.
Start with Cake:
Stir up your cake ingredients, bake till golden, and let cool a bit before the next step.

Top-Notch Tricks

Always go for coconut cream and skip regular coconut milk for max flavor. Toast up some coconut for a tasty crunch on top. Let it hang out in the fridge for a few hours—it tastes even more amazing the next day.

Stay Yummy Longer

Best served straight from the fridge and keeps for three days chilled. Want a head start? Bake it the night before and just add the topping when you’re serving up.

Fast Info

  • Swap in homemade whipped cream if you'd like
  • Plain coconut is totally fine too
  • Need dairy-free? Workarounds are out there
  • Great pick if you plan early

Total Tropical Treat

This is comfort food with some serious getaway flair. Every bite is a vacation. No matter the event, people love it. Go for it—you’ll end up adding it to your must-make list.

Common Questions

→ What exactly is cream of coconut?

It's a thick, sugary coconut blend. You usually find it in cocktails, and it's not the same as regular coconut milk.

→ What’s the chilling time?

At least a couple of hours. It honestly tastes best if you leave it overnight so everything soaks in.

→ Can this be prepped in advance?

Absolutely. It's great for prepping early. Stays tasty in the fridge for three or four days.

→ What’s the deal with poking holes?

So all that coconut goodness gets right inside the cake, making it super moist and flavorful.

→ Is toasted coconut a good idea?

Sure is. Toasting gives it crunch and a stronger flavor. Not required, but it's nice.

Coconut Cream Cake

Tender cake gets soaked in creamy coconut and is finished off with fluffy whipped topping plus lots of coconut on top. Super simple but looks fancy.

Preparation Time
10 Minutes
Cooking Time
25 Minutes
Overall Time
35 Minutes
Shared By: Emily

Meal Type: Desserts

Skill Level: Simple

Cuisine Style: American

Makes: 12 Portions (12)

Special Diet: Vegetarian-Friendly

What You’ll Need

01 items 12 oz frozen grated coconut, thawed.
02 items 1 container (8 oz) Extra Creamy Cool Whip, thawed.
03 items 1 can (14 oz) sweetened condensed milk.
04 items 1 can (15 oz) cream of coconut.
05 items 1 tsp vanilla/almond extract.
06 items 1 small box vanilla/almond pudding mix.
07 items 1/2 cup vegetable oil.
08 items 1 cup milk.
09 items 3 large eggs.
10 items 1 box white cake mix.

Steps To Make It

Step 01

Enjoy cold from the fridge.

Step 02

Spread Cool Whip on top. Sprinkle lots of coconut flakes over it.

Step 03

Let it cool off in the fridge for at least a couple hours.

Step 04

Pour that coconut and milk blend across the whole cake.

Step 05

Jab the cake all over with a fork once it cools a bit.

Step 06

Stir together cream of coconut and the condensed milk in a small bowl.

Step 07

Wait 10 minutes after you pull it from the oven.

Step 08

Bake in the pan for 25 to 30 minutes until it smells done.

Step 09

Toss the cake mix, eggs, milk, oil, pudding mix, and extract into a bowl. Mix it all together really well.

Step 10

Start by getting your oven hot—set it to 350°F. Spray or butter a 9x13 pan.

Extra Notes

  1. Make sure you use cream of coconut, not coconut milk.
  2. It gets tastier if you let it sit in the fridge all night.
  3. Want something special? Toast the coconut before sprinkling.
  4. It stays good for 3 to 4 days when chilled.

Essential Tools

  • Large mixing bowl.
  • 9x13 baking pan.
  • Fork or wooden spoon.

Allergen Info

Review ingredients carefully for allergens, and consult a healthcare provider if you're unsure.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutritional Info (Per Serving)

Keep in mind, this data is an estimate and not a substitute for professional dietary advice.
  • Calories: 320
  • Fat Content: 15 grams
  • Total Carbs: 45 grams
  • Protein Content: 5 grams