Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box)
- 1/2 cup coconut milk
- 1/2 cup sour cream
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1/2 cup heavy cream
For the Frosting:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut (toasted for extra flavor)
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the white cake mix as directed on the box, but substitute 1/2 cup of the water with coconut milk and add sour cream for extra moisture.
- Pour the batter into the pan and bake according to package instructions, about 25-30 minutes. Let cool slightly.
- Make the Coconut Filling:
- In a bowl, mix sweetened condensed milk, coconut milk, and heavy cream until smooth.
- Poke holes all over the cake with the handle of a wooden spoon. Slowly pour the coconut mixture over the cake, allowing it to seep into the holes. Let the cake chill in the refrigerator for at least 2 hours (overnight is even better!).
- Whip Up the Frosting:
- Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Top It Off:
- Sprinkle shredded coconut on top — toasted coconut gives it a delicious nutty flavor and a golden crunch.
- Slice, serve, and enjoy that dreamy coconut goodness!
Would you like me to add a twist, like pineapple or chocolate drizzle, or keep it classic and creamy? 🍰✨