This creamy coconut cake is a triple coconut treat! Butter cake filled with delicious coconut cream and condensed milk mixture, then topped with whipped coconut and toasted coconut.
Craving more coconut sweets? You must prepare coconut macarons, coconut cream, and coconut cream pie!
Creamy coconut cake with toasted coconut on top
This coconut cake is what is considered a prick cake, as it punches holes in the top, so the decorations seep in every nook and cranny, making every bite dreamy.
Why we love this coconut cake recipe ?
Really great cake, especially for coconut lovers like us! Here is why we love her :
+Moist: Nothing dry or crumbly here! Instead, every bite in your mouth melts moist and creamy.
+Plain: A mixture of some fresh goods and a packaged cake mix makes this dessert super easy.
+Flavor: Coconut cream is soaked all over the cake, then topped with a layer of whipped coconut, and finished with toasted coconut. Very delicious!
+Great Anytime: This coconut cake recipe is great no matter the season or the occasion.
° A 15-ounce package of butter or white cake mix
° 3 large eggs
° 1/3 cup vegetable oil
° 1 cup of water
° 1 1/2 cups sweetened coconut chips
° 12-ounce container whip cream, thawed
° A 14-ounce package of sweetened condensed milk
° 3/4 cup coconut cream
° 1/2 cup toasted coconut chips
Preheat stove ( oven ) 350 degrees F . Paint a 9 x 13 baking sheet with nonstick cooking spray.
In a large bowl, beat the cake mixture, eggs, oil and water with an electric mixer until combined and thickened for about one minute. Pour into the prepared pan. Bake for 30-35 minutes until the toothpick comes out clean from the center. Set aside to cool.
In a medium bowl, mix 1 12 cup coconut chips and whisk cold. Sit aside.
In another bowl, whisk together the condensed milk and coconut cream.
Using the end of a small wooden spoon, make holes about 1 inch apart, all over the top of the cake. Sprinkle the milk mixture over the entire surface of the cake, making sure it gets into all of the holes. Leave it on for 15 minutes.
Spread the cold whipping mixture over the cake.
Sprinkle with toasted coconut.
You can serve it right away, but to get the perfect flavor, leave it in the fridge for several hours, preferably overnight.