Cream of Coconut Cake: A Tropical Delight

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If you love the rich, sweet flavor of coconut, this Cream of Coconut Cake is a dream come true. Moist layers of coconut-infused cake are soaked in creamy coconut syrup, then topped with a luscious coconut frosting. It’s like a piña colada in cake form—perfect for birthdays, summer gatherings, or anytime you crave a taste of the tropics.

Why You’ll Love This Recipe

✅ Ultra-Moist & Flavorful – The cream of coconut keeps the cake tender and rich.
✅ Easy to Make – Uses simple ingredients with minimal fuss.
✅ Perfect for Coconut Lovers – Packed with coconut in every layer.
✅ Great for Special Occasions – Impressive yet straightforward to prepare.

Ingredients

For the Cake:

  • 1 box (15.25 oz) white cake mix (or yellow cake mix)
  • 1 cup cream of coconut (like Coco López)
  • ½ cup water
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 tsp coconut extract (or vanilla extract)

For the Coconut Soaking Syrup:

  • ½ cup cream of coconut
  • ¼ cup sweetened condensed milk

For the Coconut Frosting:

  • 1 (8 oz) package cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp coconut extract
  • ½ cup sweetened shredded coconut (plus extra for garnish)

For Garnish (Optional):

  • Toasted coconut flakes
  • Maraschino cherries
  • Lime zest

Step-by-Step Instructions

Step 1: Bake the Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
  2. In a large bowl, mix cake mix, cream of coconut, water, oil, eggs, and coconut extract until smooth.
  3. Divide batter evenly between the pans.
  4. Bake for 25-30 minutes, or until a toothpick comes out clean.
  5. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Step 2: Make the Coconut Soaking Syrup

  1. In a small bowl, whisk together cream of coconut and sweetened condensed milk.
  2. While cakes are still warm, poke holes all over the tops with a fork or skewer.
  3. Slowly pour the syrup over both cake layers, allowing it to soak in.

Step 3: Prepare the Coconut Frosting

  1. In a large bowl, beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar and coconut extract, mixing until creamy.
  3. Fold in shredded coconut.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate and spread a thick layer of frosting on top.
  2. Add the second cake layer and frost the top and sides.
  3. Press toasted coconut flakes onto the sides or sprinkle on top for extra texture.

Step 5: Chill & Serve

  1. Refrigerate for at least 1 hour before serving to let flavors meld.
  2. Garnish with maraschino cherries or lime zest if desired.

Tips for the Best Cream of Coconut Cake

🔹 Extra Coconut Flavor? Brush cake layers with coconut rum before frosting.
🔹 No Cream of Coconut? Substitute coconut milk + ¼ cup sugar, but the texture will be less rich.
🔹 Make Ahead – This cake tastes even better the next day as the flavors deepen.

Serving Suggestions

  • Pair with pineapple slices or mango sorbet for a tropical twist.
  • Serve chilled for the best texture.

Final Thoughts

This Cream of Coconut Cake is a showstopper—sweet, moist, and bursting with coconut flavor. Whether for a party or just because, it’s guaranteed to be a hit!

Enjoy your slice of paradise! 🥥🍰

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