Creamy Coconut Cake (Print Version)

A chilled Creamy Coconut Cake soaked with cream of coconut and condensed milk, then finished with whipped topping and toasted coconut.

# Ingredients:

For the cake

01 - 1 (15.25 oz / 432 g) box white cake mix

02 - 3 large eggs, or the amount called for on the cake mix box

03 - 1 cup (240 ml) canned coconut milk, shaken well, or the liquid amount called for on the box

04 - 1/2 cup (120 ml) neutral oil, or the amount called for on the box

05 - 1 teaspoon coconut extract

For the coconut soak

06 - 3/4 cup (180 ml) sweetened condensed milk

07 - 3/4 cup (180 ml) cream of coconut, stirred well

For the topping

08 - 1 1/2 cups (120 g) sweetened shredded coconut

09 - 1 (8 oz / 227 g) tub whipped topping, thawed

# Instructions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or a thin layer of oil.

02 - Prepare the cake mix with the eggs, coconut milk, oil, and coconut extract. Beat just until smooth, following the timing on the box.

03 - Pour the batter into the prepared dish and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes.

04 - While the cake bakes or cools, spread the shredded coconut on a baking sheet. Toast at 350°F for 3-5 minutes, stirring once, until lightly golden. Transfer to a bowl to cool.

05 - Use the handle of a wooden spoon to poke deep holes all over the warm cake, spacing them about 1 inch apart.

06 - Whisk the sweetened condensed milk and cream of coconut until smooth. Pour slowly over the cake, using a spoon to guide the mixture into the holes.

07 - Cool the cake completely. Spread the whipped topping evenly over the surface, sprinkle with toasted coconut, cover, and refrigerate for at least 4 hours before slicing.

# Notes:

01 - Chill at least 4 hours before serving.

02 - Best made one day ahead for cleaner slices.

03 - Store covered in the refrigerator for 3-4 days.

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