This Classic and Simple Creamy Coconut Cake is an instant favorite in my family. Not only was the cake creamy but it was also oozing a ton of coconut flavor. It was divine.
Baking is one of those things that I love to do. I also like the eating part, too. haha. I have baked so many cakes in the past few years for different occasions. I have my favorites and not-so-favorite ones.
I was born and raised in the Philippines, a tropical country. Our country is abundant in tropical fruits like mango, papaya, and coconut. While I lived there for almost 20 years, I never tasted creamy coconut cake or any coconut cake while I was there.
A couple of weeks ago, my mother-in-law celebrated her birthday. Since I am the one who makes the cake for the family, I decided to try my luck at making a creamy coconut cake. I have tasted it several times in the past but have not done one. My mother-in-law liked for me to make that cake because she has not eaten that cake before.
It was a challenge.
I wanted to create the cake without spending too much time making it. I was so busy at work and busy working on another blog of mine, that is, The Practical Saver. In short, I didn’t have much time to spare to make that cake. Luckily, I found a recipe at Allrecipes.com.
I didn’t think that I would be able to make a great-tasting cake on my first try. But I did. Not only was the cake creamy but it was also oozing a ton of coconut flavor. It was divine. When my family tasted the cake, everyone thought I had done in a couple of times in the past.
It was simply perfection. It was so easy to do that I think my nieces and nephews could easily replicate it without any problem.
So, without further ado, here is the recipe for the Classic and Simple Creamy Coconut Cake.
Prepare the according to the package directions. Bake in two 9 inch pans. Cool completely.
Spread whipped topping on top of the first layer cake. Once done, place the second layer on top.
In a small bowl, combine both cream of coconut and condensed milk.
Poke holes in cake using straw. Pour milk mixture over the cake. Set aside cake for an hour to let it absorb the milk mixture.
Spread whipped topping on the cake. Sprinkle coconut over cake and on the side. Serve chilled.
- 1 (16 ounce) package white cake mix
- 1 (16 ounce) frozen whipped topping, thawed
- 1 (14 ounce) can cream of coconut
- ¾ (10.5 ounce) can sweetened condensed milk
- 1 (10 ounce) package flaked coconut
- Prepare the according to the package directions. Bake in two 9 inch pans. Cool completely.
- Spread whipped topping on top of the first layer cake. Once done, place the second layer on top.
- In a small bowl, combine both cream of coconut and condensed milk.
- Poke holes in cake using straw. Pour milk mixture over the cake. Set aside cake for an hour to let it absorb the milk mixture.
- Spread whipped topping on the cake. Sprinkle coconut over cake and on the side. Serve chilled.
