Coconut Cream Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Gina Kleinworth


  • 1 box white cake mix + ingredients it calls for eggs, oil, water
  • 1/2 cup sweetened coconut
  • 1 cup cream of coconut
  • 8 ounce tub whip topping - thawed
  • 1 cup toasted coconut


  1. Prepare cake batter to package directions & stir in 1/2 cup sweetened coconut
  2. Bake in 9x13 pan to package directions
  3. Remove from oven & immediately use a thin wooden dowel or chop stick to poke holes in the cake (about 2" apart)
  4. (some like to use the handle of a wooden spoon but I prefer something thinner than that.)
  5. Drizzle cream of coconut over the top of the cake & place in refrigerator to chill
  6. Once cake is cold top with whip topping in a smooth even layer
  7. Sprinkle with toasted coconut & a little extra sweetened coconut if desired