I feel like coconut is one of those polarizing foods. Either you love it or hate it, obviously I loooove it, and it doesn’t matter what it’s in either. I will eat it savory, spicy on a piece of cardboard and most especially sweet, preferably in cake form…it is a mild obsession to be sure.
Luckily, this obsession is shared by not only my mom but my mom’s best friend. I had been in town for the holidays and was soon heading back to L.A. and my mom’s bff (who might be one of the nicest people in the world) knew it was my cheat day, made this cake and brought it over, how sweet was that? OMG y’all this cake is oozing in awesome and all things coconut and sweet, and it is beyond moist…I have no qualms in admitting that I ate over half the pan go big or go home y’all. This recipe was so nicely shared with me, I feel the need to pass it along to you guys, and if you love coconut cake as much as I do and think it has to be complicated to make, don’t, because this is a cinch to whip up, hence the ‘easy’ in the name 
Start with your cake mix, eggs, oil and water…
Mix, mix, mix…
Place in your pan…
Right out of the oven and while still warm, poke holes all over it with a fork…
Pour all of your Cream of Coconut over your cake…
Spread it all out evenly…
Pour the sweetened condensed milk all over…
Spread that all out…
Let cool for a bit, then take out and spread all of that awesome Cool Whip on top…
Then sprinkle the coconut all over the top, doesn’t that look awesome?…
Enjoy!
- 1 Box of White Cake Mix.
- 1 Cup of Water.
- 1/3 Cup of Vegetable Oil.
- 3 Whole Eggs.
- 1 (14 Ounce) Can of Sweetened Condensed Milk.
- 1 (15 Ounce) Can of Cream of Coconut.
- 1 (7 Ounce) Pack of Frozen Sweetened Coconut.
- 1 (8 Ounce) Container of Cool Whip.
- 9x13 Pan.
- Preheat your oven to 350 degrees F because I used a light colored pan, 325 if you use a dark colored pan.
- I prepared the cake mix according to the box which was blend the cake mix with the water, the oil and the eggs.
- Pour in your pan and bake for 25-30 minutes, mine was done at 26 minutes.
- After the cake comes out of the oven and while still warm, poke holes all over the cake with a fork then pour the cream of coconut and spread evenly.
- Then pour the sweetened condensed milk and spread evenly as well.
- Cover your cake and place in your refrigerator until completely chilled.
- When chilled cover the top with the cool whip, then cover the cool whip with the coconut.
- Keep this cake in the fridge.
- The eggs, oil and water that were added to the cake mix were per the instructions on the back of the box, if you use a different brand than I did it may differ so just double check
Wow! Holly that looks amazing! We don’t have cook whip in the UK, so I’ll have to improvise. Pinned!!
Thanks so much Nicky!! Hmm since they don’t have cool whip there I’m sure some heavy cream whipped would be super awesome too
I made this and it is delicious ! Thanks for posting. ALL of your recipes look wonderful. I have several more on my bucket list.
I made this and it is delicious ! Thanks for posting. ALL of your recipes look wonderful. I have several more on my bucket list to try.
Hey Julie! Oh wonderful! so glad you liked this one
You’re so sweet to say so and thanks so much for dropping by. –Holly