This dreamy Coconut Cream Cake is a coconut lovers dream. A white sheet cake is baked then holes are poked all over the top forming edible bowls to collect the coconut cream to be poured on over the cake while it’s still warm. It’s frosted with whipped cream and a combination of both fresh and sweetened flaked coconut for it’s crowning glory. It’s a cake that’s almost angelic and completely irresistible for the coconut fans in your life.
I’m a fan of all things coconut and it’s sheer decadence. Coconut cakes have a unique ability to become better and better the longer they sit. The same is true with this coconut cream sheet cake it gets better and better the longer it sits making it perfect for make ahead entertaining and holiday events. I can only make this cake when entertaining as it tempts me beyond my control. If you prefer to make this cake completely from scratch use my white buttermilk cake and then follow the recipe from the step of poking holes on the top with a skewer or the handle of a wooden spoon after baking. It may seem unusual but, poke cakes are filled as soon as they come out of the oven while hot so the creamy coconut goodness can saturate the cake. That’s what makes this coconut cream cake so very delicious.
After filling, it’s important to allow the cake to cool completely before frosting. I frost this cake with a cream cheese frosting but, if you prefer a shortcut you can use fresh whipped cream or frozen whipped topping that’s been thawed, instead. The very first version of this cake that I tasted was many years ago when my Mom made it to take to a church dinner. One bite and from that day on, I was a lover of all things coconut. The ease of being able to prepare this in advance makes it an all-time favorite in my Southern kitchen.
1 box yellow butter cake mix
1 14 oz can Cream Of Coconut
1 14 oz can Eagle Brand Sweetened Condensed Milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
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