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.
Nutrition & Diet Analysis (per serving)
291
kcal
15% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
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).
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).