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Creamy Coconut Cake 


  • 1 (16 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (10 ounce) package flaked coconut


  1. Prepare cake according to package directions. Bake in a 13 x 9-inch round cake pan. Cool completely.
  2. Poke holes in the cake with a straw.
  3. Pour milk mixture (cream of coconut and sweetened condensed milk) over the cake and spread with whipped topping.
  4. Sprinkle coconut over the cake.
  5. Serve chilled.


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