Coconut Cool Whip Cake
A light and creamy coconut-flavored cake featuring moist white cake, sweet coconut milk, and fluffy Cool Whip, perfect for dessert lovers and parties alike.
Ingredients
Instructions
- Mix white cake according to the directions on the box.
- Bake the cake in a 9 x 13 inch pan following the package instructions.
- While the cake is hot, poke holes all over the surface.
- Pour one can of Eagle Brand milk and one small can of Coco Lopez cream of coconut over the hot cake.
- Let the cake cool completely.
- Spread 8 ounces of Cool Whip evenly over the cooled cake.
- Sprinkle flaked coconut on top of the Cool Whip.
Tips & Substitutions
For a lighter version, consider using a sugar-free cake mix and light Cool Whip. If you can't find Coco Lopez, any cream of coconut will work. To enhance the coconut flavor, add shredded coconut to the batter before baking. Ensure the cake is still warm when you poke holes for better absorption of the milk and cream. For added texture, try mixing in some crushed pineapple.
Serving Suggestions
This Coconut Cool Whip Cake is perfect for summer gatherings or potlucks, and it pairs beautifully with a light fruit salad or a scoop of vanilla ice cream. For an extra touch, serve alongside Shirley'S Jellied Lime Salad for a refreshing contrast. Garnish with additional flaked coconut or fresh berries for a pop of color and flavor.
Storage & Reheating
Store leftover Coconut Cool Whip Cake in an airtight container in the refrigerator for up to 5 days. To keep the Cool Whip from becoming watery, avoid covering the cake tightly. If you need to reheat, place individual slices in the microwave for about 10-15 seconds, but it's best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cool Whip Cake contains roughly 212 calories, with 2g protein, 40g carbohydrates, and 5g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can substitute the white cake mix with a yellow or even a coconut-flavored cake mix for a twist on the traditional recipe. Just ensure that the flavors complement the coconut and cream toppings.
How do I prevent the cake from becoming soggy?
To prevent sogginess, allow the cake to cool completely before spreading the Cool Whip. Additionally, ensure that the holes you poke are evenly distributed to allow the liquids to soak in without overwhelming any particular area.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just be sure to store it in the refrigerator. The flavors meld beautifully overnight, making it even more delicious the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).