Description
A moist and flavorful coconut cake infused with creamy coconut milk and topped with whipped cream and shredded coconut.
Ingredients
Scale
For the Crust:
- 1 box white cake mix
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup shredded coconut
Instructions
1. Prepare the Crust:
- Prepare the white cake mix as per package instructions and bake in a 9×13 inch pan.
- Once the cake is baked, let it cool slightly and then poke holes all over the cake using a fork.
- Mix the coconut milk and sweetened condensed milk together, pour over the cake, and let it soak in for a few hours or overnight in the fridge.
- Spread the whipped topping over the top of the cake.
- Sprinkle the shredded coconut evenly on top before serving.
Notes
You can customize the seasonings to taste.