Coconut Creme Cake
A moist, coconut-flavored cake topped with whipped cream and toasted coconut, perfect for celebrations or dessert lovers seeking tropical sweetness and light texture.
Ingredients
Instructions
- Combine the cake mix, 1 cup of flaked coconut, water, and egg whites in a bowl.
- Beat for 2 minutes at the highest speed of a mixer.
- Reduce speed to low and beat for 1 minute.
- Pour the batter into a greased and floured 13 x 9-inch baking pan.
- Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Punch holes in the top of the cake with a toothpick.
- Pour cream of coconut over the warm cake and spread whipped topping over it.
- Sprinkle with remaining flaked coconut and cover.
- Chill for at least 4 hours before serving.
- Cut into squares to serve.
Tips & Substitutions
For extra coconut flavor, toast the flaked coconut before adding it to the cake mix. If you want to reduce sugar, consider using a sugar-free cake mix. You can also substitute the whipped topping with homemade whipped cream for a fresher taste. Ensure the cake is completely cooled before adding the cream of coconut to prevent it from soaking too much into the cake.
Serving Suggestions
This Coconut Creme Cake is perfect for summer gatherings, barbecues, or as a light dessert after a hearty meal. It pairs beautifully with fresh fruit salads or a scoop of vanilla ice cream. For a tropical twist, serve it alongside a refreshing beverage like a piña colada or a fruity mocktail.
Storage & Reheating
Store any leftover Coconut Creme Cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing individual squares wrapped tightly in plastic wrap and then in foil. To serve, simply thaw in the refrigerator overnight before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Creme Cake contains roughly 173 calories, with 4g protein, 18g carbohydrates, and 10g fat.
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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it is well covered and refrigerated after chilling for at least 4 hours. This allows the flavors to meld beautifully and makes for a great make-ahead dessert option.
Can I use fresh coconut instead of flaked coconut?
Absolutely! You can use fresh shredded coconut for a more authentic flavor. Just make sure to toast it lightly for added depth and to maintain the texture. Fresh coconut may add some moisture, so adjust baking time as necessary.
What can I substitute for cream of coconut?
If you don't have cream of coconut, you can use a mixture of coconut milk and sugar. Combine 1 cup of coconut milk with 1/4 cup of sugar and blend until smooth, then use it in place of the cream of coconut. This will give you a similar sweetness and coconut flavor.
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).