Using a boxed cake mix, like Duncan Hines, is a fantastic way to save time while still achieving a delicious result. As noted in various sources, doctoring up a cake mix with additional ingredients can elevate the flavor and texture significantly. This method is especially popular for creating moist and flavorful cakes without the hassle of starting from scratch.

To make this delightful Coconut Cream Cake, you will need the following ingredients:

1 box of Duncan Hines Yellow Cake Mix
3 large eggs
1/3 cup vegetable oil
1 cup water
1 cup sweetened flaked coconut
1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
16 oz Cool Whip (for frosting)
1 cup sweetened flaked coconut (for topping)

Optional Ingredients

Coconut extract: For an extra boost of coconut flavor.
Toasted coconut flakes: To add a crunchy texture to the topping.

Preparing the Cake

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with cooking spray.

Mix the Cake Batter: In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat the mixture on high speed for about 2 minutes until well blended. Gently fold in the sweetened flaked coconut.

Bake the Cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.

Creating the Coconut Cream Filling

Prepare the Coconut Mixture: In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until smooth.

Poke Holes in the Cake: While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.

Soak the Cake: Pour the cream of coconut mixture over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely, as it will absorb the filling.

Frosting the Cake

Frost the Cake: Once the cake has cooled, spread the Cool Whip evenly over the top. For added flavor and texture, sprinkle the remaining sweetened flaked coconut on top.

Chill Before Serving: Refrigerate the cake for at least 3 hours before serving. This allows the flavors to meld and the cake to become even more moist.

Chill the Cake: For the best flavor, make the cake a day in advance and let it chill overnight.
Customize the Flavor: Feel free to add a teaspoon of coconut extract to the batter for an extra coconut punch.
Serving Suggestions: This cake pairs wonderfully with fresh fruit, such as raspberries or pineapple, for a refreshing contrast.

This Duncan Hines Coconut Cream Cake is an easy, delicious dessert that brings tropical flavors to your table. With its moist texture and creamy topping, it’s sure to become a favorite among family and friends. Whether you're celebrating a special occasion or just indulging in something sweet, this cake is the perfect choice. Enjoy the delightful combination of flavors and impress your guests with minimal effort! Happy baking!