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Guaranteed Best-Ever and Easiest Moist Coconut Cake Recipe

Theresa loves to share just a few of her favorite recipes and has even added a short story or flash fiction to add interest to some.

Enjoy!

Enjoy!

This Coconut Cake Is Easy, Delectable, and Quick

If you are ever in a pinch and need to make an incredible dessert, then this recipe is the one for you! Even though it's made from a box mix, it will not disappoint; it's so moist and so easy. Adding the real cream of coconut milk mixed with sweetened condensed milk after baking makes this cake extraordinarily moist. It truly is the best coconut cake that I have ever tasted, and it could not be any easier to make.

This over-the-top moist and creamy cake is by no means the fanciest cake. However, it is truly a cinch to make and extraordinarily moist and delicious, which is all that matters—especially when time constraints come into play.

One of my friends at work shared this recipe with me. I made it at Christmas as one of the desserts, and it was gone in no time. It was certainly a hit with those who love coconut. Plus, it helped me too, as I needed the extra time to cook and prepare everything else for that wonderful feast!

Cook Time

Prep timeCook timeReady inYields

10 min

28 min

38 min

Serves 12 people

Ingredients to make this easy and moist coconut cake

Ingredients to make this easy and moist coconut cake

Ingredients

  • 1 box white cake mix, (I used Duncan Hines Classic White)
  • 3 large egg whites, cake mix Ingredient
  • 1/2 cup vegetable oil, cake mix Ingredient
  • 1 cup water, cake mix Ingredient
  • 1 (15 oz.) can real cream of coconut milk, (I used Coco Lopez)
  • 1 (14 oz.) can sweetened, condensed milk, (I prefer Eagle Brand Borden)
  • 1 (8 oz.) bag coconut flakes, (I prefer Baker's Angel Flake Coconut, Sweetened)
  • 1 (8 oz.) container frozen whipped topping, thawed, (I prefer Cool Whip)

Instructions

  1. Follow the instructions on cake mix: Preheat oven to 350 degrees.
  2. Grease sides and bottom of a 13 X 9-inch pan with shortening or oil spray. I used a clear glass pan here. Flour lightly.
  3. Blend cake mix, oil, and egg whites in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
  4. Then pour the mixture into 13 X 9 inch greased and floured pan. Bake for approximately 23–28 minutes. It is done when a toothpick inserted into the middle of the cake comes out clean.
  5. While still warm, poke holes into the baked cake with a utility fork.
  6. Mix together the sweetened condensed milk with the real cream of coconut milk.
  7. Pour the mixture slowly over the cake while still warm and into the poked holes.
  8. Once the mixture is absorbed and cooled, just spread the Cool Whip on top of the cake and sprinkle with coconut as desired.
  9. Keep refrigerated.
  10. Enjoy!

Don't Miss This Step If You Want an Extra Moist Cake

Although, this mixture may seem like a bit too much when you are pouring it on top of the warm cake, you must allow the mixture time to absorb into the holes of the cake. This is the secret to what makes this cake so incredibly moist!

Baked cake that is still warm with holes poked into it.

Baked cake that is still warm with holes poked into it.

After mixing the real cream of coconut milk with the sweetened, condensed milk, it is time to pour it over the warm cake with holes poked into it.

After mixing the real cream of coconut milk with the sweetened, condensed milk, it is time to pour it over the warm cake with holes poked into it.

Mixture poured over warm cake with holes poked into it.

Mixture poured over warm cake with holes poked into it.

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The mixture has now absorbed into the cake.

The mixture has now absorbed into the cake.

Topped with Cool Whip.

Topped with Cool Whip.

Topped with coconut flakes and ready to eat!

Topped with coconut flakes and ready to eat!

POLL

Make This Tasty Dessert Your Own

When adding the whipped topping and coconut flakes to the cake, it is totally up to you to add however much you'd like to. Here, I only used an 8-ounce container of Cool Whip, which was plenty, and an 8-ounce package of coconut flakes. However, it is perfectly fine to double both if you so desire!

Over-the-top moist and easy coconut cake

Over-the-top moist and easy coconut cake

Time to Enjoy!

I do hope you remember this scrumptious recipe when you are pressed for time and you need an unforgettably moist cake recipe to please everyone!

Also remember to keep this cake refrigerated, and it will still be as moist as the first day you made it.

Questions & Answers

Question: My coconut cream came as a sort of hard substance on top and watery at the bottom, is that normal?

Answer: Really? Hmmm ... that’s never happened to me. The only thing I can imagine is that it may have separated over time, and you may have needed to shake the can before opening it. Did you check the expiration date on it?

Question: Can this cake recipe be made in layers?

Answer: Being that this is so moist from adding in the cream of coconut, I think it best to make it a one layer sheet cake. You can give it a try though, but the weight may cause it to crumble.

Question: I’ve never used coconut milk, is there a difference in coconut milk and cream of coconut milk?

Answer: Actually, cream of coconut milk is what you should use.

© 2014 Faith Reaper

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