This ultra soft white cake is soaked with sweet coconut milk, topped with fluffy whipped cream, and covered in shredded coconut. Light, creamy, and full of coconut flavor.
Ingredients
For the cake
1 box white cake mix
Ingredients listed on the cake mix box (usually eggs, oil, and water)
For the coconut filling
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) coconut milk
1 teaspoon vanilla extract
For the topping
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 to 3 cups sweetened shredded coconut
Instructions
Preheat oven according to cake mix directions. Grease a 9×13 inch baking pan.
Prepare and bake the white cake according to package instructions.
Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
In a bowl, whisk together sweetened condensed milk, coconut milk, and vanilla extract.
Slowly pour the coconut mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely. Refrigerate for at least 2 hours for best results.
In a large bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread the whipped cream evenly over the chilled cake.
Sprinkle shredded coconut generously over the top, pressing lightly so it sticks.
Refrigerate until ready to serve.
Moist, creamy, and perfect for coconut lovers.