Ingredients
Scale
- 15.25 oz (432 g) box white cake mix
- Ingredients for cake according to box: 3 large egg whites, 1 cup water, 1/4 cup oil
- 15 oz (425 g) can cream of coconut (not coconut milk or coconut cream)
- 8 oz (226 g) tub light Cool Whip
- 2 cups (240 g) coconut flakes, toasted
Instructions
- Prepare and bake white cake in a greased 9×13-inch pan according to box directions. Bake at 350°F for about 23 minutes. Cool completely.
- Toast coconut flakes on a baking sheet at 350°F for about 3 minutes, stirring frequently until golden. Set aside to cool.
- Poke holes all over cooled cake using a fork.
- Warm cream of coconut for 15 seconds in microwave, whisk, then pour evenly over cake so it soaks into holes. Let sit 5–10 minutes.
- Spread Cool Whip evenly over cake.
- Sprinkle toasted coconut on top just before serving.
- Refrigerate leftovers.
Notes
- Use cream of coconut like Coco Lopez or similar—do not substitute coconut milk or coconut cream.
- Toasted coconut softens over time, so add it right before serving for best crunch.
- Best served chilled.
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American