Cream of coconut is a sweetened coconut product that is thicker than coconut milk and is often used in tropical cocktails and desserts. It has a rich coconut flavor and is essential for achieving that luscious, creamy texture in desserts. Unlike coconut milk, which is more watery, cream of coconut is sweet and ideal for baking.

To make this easy coconut cake, you'll need the following ingredients:

15.25 oz box of white cake mix
Egg whites, oil, and water (as per the cake mix instructions)
15 oz can of cream of coconut
8 oz container of Cool Whip (thawed)
8 oz package of sweetened flaked coconut

Preparing the Cake

Preheat your oven to 350°F (175°C).
Prepare the cake mix: In a large mixing bowl, combine the white cake mix with egg whites, oil, and water according to the package instructions. Mix until smooth.
Bake the cake: Pour the batter into a greased 9x13 inch baking pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan.

Adding the Cream of Coconut

Poke holes: Once the cake has cooled slightly, use a fork to poke holes all over the top of the cake.
Prepare the coconut mixture: Open the can of cream of coconut and stir well. Pour it evenly over the warm cake, ensuring that it seeps into the holes. This step is crucial for infusing the cake with that rich coconut flavor.
Cool completely: Let the cake cool completely before frosting.

Frosting the Cake

Frost with Cool Whip: Once the cake is cool, spread the thawed Cool Whip over the top.
Add coconut topping: Sprinkle the sweetened flaked coconut evenly over the Cool Whip layer. For an extra touch, you can toast the coconut in the oven for a few minutes until golden brown.

This coconut cake is best served chilled. Refrigerate it for at least a couple of hours before slicing to allow the flavors to meld together. It's perfect for summer gatherings, birthdays, or any occasion where you want to bring a taste of the tropics to your table.

Can I substitute coconut milk for cream of coconut?

No, you should not substitute coconut milk for cream of coconut in this recipe. Coconut milk is too watery and will not provide the same rich flavor or texture.

How should I store the cake?

Store the cake in the refrigerator, covered with plastic wrap. It will keep well for up to 5 days.

Can I freeze this coconut cake?

While you can freeze the cake, keep in mind that the texture may change slightly upon thawing. If you plan to freeze it, consider doing so before adding the Cool Whip and coconut topping.

This easy coconut cake recipe with cream of coconut is a delightful way to indulge in the tropical flavors of coconut. With its moist texture and sweet coconut topping, it’s bound to become a favorite in your dessert repertoire. So gather your ingredients and treat yourself to this deliciously simple cake! Enjoy every bite of this coconut paradise.