FROZEN COCONUT CAKE recipe

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Ingredients

  • 1 box white cake mix (plus ingredients called for on box: eggs, oil, water)
  • 1 can (15 oz) cream of coconut (such as Coco Lopez)
  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) whipped topping (Cool Whip), thawed
  • 1½ cups shredded sweetened coconut
  • Optional: toasted coconut or sliced almonds for garnish

Instructions

  1. Bake the Cake:
    Prepare the white cake according to package directions. Bake in a 9×13-inch pan and let cool for about 10 minutes.
  2. Poke Holes:
    Using the handle of a wooden spoon or a fork, poke holes all over the warm cake.
  3. Soak the Cake:
    In a bowl, mix the cream of coconut and sweetened condensed milk. Pour this mixture evenly over the cake, letting it soak into the holes.
  4. Cool & Chill:
    Allow the cake to cool completely, then cover and refrigerate for at least 4 hours or overnight for best flavor.
  5. Top It Off:
    Spread the whipped topping evenly over the chilled cake. Sprinkle shredded coconut on top.
  6. Freeze:
    Place the cake in the freezer for at least 2 hours before serving. Let sit at room temp for 10–15 minutes before slicing for easier cutting.
  7. Garnish & Serve:
    Optional: Add toasted coconut or sliced almonds on top before serving for extra crunch!

Want a tropical twist added like pineapple or lime zest? Let me know—I can tweak it! 🌴

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