Creamy Coconut Cake

It was delicious and moist. I added a little more of the cream of coconut, whipping cream and coconut flakes than called for, but what can I say, we love coconuts. ❤️

One word. Incredible. I followed the recipe exactly how its written and couldn’t believe the outcome! Sensational. It was moist but not soggy. I’ll definitely make this fabulous recipe again & again.

It was a very easy recipe do as the recipe say

The best coconut cake we’ve ever had in our home! And it is now being requested for several birthdays and special occasions. Its light, but flavorful. I used unsweetened coconut flakes to cut back on sweetness and I also toasted them in the oven for a few minutes for flavor and color. Highly recommend!

I make this recipe with no changes except that I make it with a butter cake mix. It is much better than using the white cake mix. I find the cream of coconut in the Asian area of my market. It is important to allow the cake to cool completely prior to pouring the mixture over. Don’t rush this cooling process. I use a drinking straw to poke the holes in rows about 1/2” apart. I always make this a day ahead because it sets up better. I bake it in a 13”x9” Pyrex baking dish. I have made this for many years for bible studies and potlucks. There is never anything left. It is my most requested recipe.

Delicious sweet cake! I use Coconut cream and sweetened condensed milk and it comes out great. Even better a day or two later!

My sister made this for a birthday and it was very good. And very easy

This recipe is SO GOOD!! I would definitely recommend using the coconut extract and the butter cake mix suggested in the other reviews, as well as leave out the sweetened condensed milk. I would also let this be a two day process. Let the cakes soak in the coconut cream overnight before stacking. One more thing I found extra yummy: I added some sour cream, vanilla and sugar to the cool whip I used for the frosting.

You guys made me nervous, so I didn’t add quite all the condensed milk but I bet I could have! In other words, try it as written first. Then modify if you feel you need to. The idea of throwing some of the coconut flakes into the batter was a good one. I loved this cake the first day I made it, but I loved it even more the second. Melted in my mouth. Perfect with an espresso.

Excellent! Coconut cake is my dad’s favorite and I made it for his Christmas Eve birthday. It was wonderful! Was the moistest cake we have ever had. Even a week later it was very moist The cream of coconut was difficult to find. With some help we found it in the wine section as it is a drink mixer. Note that the coconut milk in the baking section is not the right thing you need the cream of coconut. I took the advice of several others and did not use the condensed milk and it was excellent. I used a kabob stick to make the holes. Pour the coconut over it while the cake is still warm. The cream of coconut will pool on the sides and end of the cake which I think could make it soggy. Keep pulling the mixture up over the cake so that it seems into the cake. Recipe calls for 16oz of whipped topping. We didn’t use nearly that amount. Just enough to cover the top of the cake. I would use more coconut next time and probably try to make it double layers for more coconut. Thinking I will make this again for Easter! Wonderful

Amazing! Very easy to make and I wouldn’t change a thing.

This cake is delicious. I followed some of the other reviews and made the following changes- used a butter cake mix, added 1 tsp coconut extract to the batter, only used the cream of coconut, and I made a homemade whipped cream. I let the cake rest for about 10 minutes before poking the holes and pouring the coconut cream in. The end result is fantastic. Next time I think I would add another tsp of coconut extract to the batter as I didn’t get any hint of coconut in the cake.

so good, I like to make it for Easter

This is a great base recipe to make your own!! Thank you for this very enjoyable recipe!!

Delicious, easy, and a huge hit!

I bought the cream of coconut in a squeeze bottle and just used very little of it, skipped the sweetened condensed milk and only used one of the small cool whips. It was very good. I know it’s annoying to change a recipe and rate it but my memory is terrible for this is more for me ;-).

I made this for my Mother for her birthday. She said that it was the best coconut cake she had ever eaten! I will definitely be making this again.

Maybe I was expecting too much from this recipe after all the rave reviews but I found it very ordinary and it was an expensive cake to make. I made my own whipped topping and added pecan pieces and chocolate shavings to the coconut on the topping. I think the thing that bothered me the most was that the cake needs to be kept chilled and I don’t have that kind of room in my fridge at the holidays. If someone requested it I would make it again but otherwise this is going off my list.

The cake was delicious but even though I did not poke the holes all the way to the bottom of the cake, the bottom of the cake was very soggy. I will make it again but only use one third to one half of the coconut milk/ sweetened condensed milk. By the way, I never found cream of coconut but sweetened coconut milk and sweetened condensed milk was perfect.

This is a very good cake. I did not have cream of coconut, but Google assured me adding coconut extract to condensed milk would suffice so that’s what I did. I used one can of condensed milk plus a tsp of extract and it was definitely plenty to make the cake very moist. I think another can of milk would have made it downright soggy.

This is a very good cake. I did not have cream of coconut, but Google assured me adding coconut extract to condensed milk would suffice so that’s what I did. I used one can of condensed milk plus a tsp of extract and it was definitely plenty to make the cake very moist. I think another can of milk would have made it downright soggy.