Ingredients
Cake
1 box white cake mix
1 cup milk
3 large eggs
1⁄3 cup vegetable oil
Coconut Soak
1 can sweetened condensed milk
1 can coconut milk or coconut cream
Frosting
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut (plus extra for topping)
Instructions
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish.
Prepare the cake mix by combining the mix, milk, eggs, and oil in a large bowl.
Beat until smooth and creamy.
Pour the batter into the baking dish and bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cake cool for 10 minutes.
Step 2: Add the Coconut Soak
Use a fork or skewer to poke holes all over the warm cake.
Mix the sweetened condensed milk and coconut milk together.
Slowly pour the mixture over the cake, letting it soak into the holes.
Allow the cake to cool completely so the milk mixture absorbs fully.
Step 3: Make the Coconut Cream Frosting
In a large bowl, whip the heavy cream until it begins to thicken.
Add powdered sugar and vanilla.
Continue whipping until stiff peaks form.
Fold in 1 cup shredded coconut.
Spread the frosting over the cooled cake.
Sprinkle extra coconut on top.
Step 4: Chill and Serve
Refrigerate the cake for at least 2 hours before serving.
This helps the flavors blend and gives the cake its creamy, moist texture.
Cut into squares and enjoy a soft, coconut-rich dessert.