Serves: 8-10 | Prep: 15 Min | Cook: 30 Min
This is a pretty simple cake that’s made with a delicious buttery crust, creamy coconut filling, and fluffy whipped cream topping. Some say that this is a love and hate dessert. But if you enjoy coconut like me, then, this cake is a real treat. It’s a heavenly sweet dessert that you can make in a breeze! A no-fuss, all goodness dessert that you can enjoy all year. Moist, with an amazing texture, and flavor. Enjoy the creamy taste of coconut in every bite!
1 box yellow cake mix
1 can coconut milk or cream
1 can sweeten condensed milk
8 oz cool whip
1 small package sweetened flaked coconut
How to Make Coconut Cream Pie Cake
Step 1: Prepare the cake following the package instruction. Place the batter in a 9 x 13-inch baking pan or dish to bake.
Step 2: Meanwhile, combine a can of coconut cream or milk and a can of sweetened condensed milk. Use any brand that you prefer or one from the Dollar store. If you want a cheaper alternative.
Step 3: Once the cake is done, remove it from the oven. With a skewer or a chopstick to evenly poke holes through the hot cake. If possible, poke holes as well along the sides o the cake. When doing this, make sure to leave the cake in the pan or dish.
Step 4: After poking the cake, pour all of the coconut-condensed milk over the cake. And allow the cake to cool in the pan or dish before putting the cake in the fridge
Step 5: When the cake is set, remove from the fridge and spread the cool whip over the cake. Then, sprinkle the flaked coconut on top.
NOTE: You can make this cake one of two days ahead as it’ll make the consistency like a coconut cream pie. Which I normally do! This cake is guaranteed super delish and creamy. Enjoy!
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