Shortcut Coconut Cream Cake


Shortcut Coconut Cream Cake

Shortcut Coconut Cream Cake

An incredibly simple cake that only uses a couple of ingredients, this delicious moist cake recipe is great for a quick-fix birthday cake or dessert. It's topped with shaved coconuts, which hint at the flavor you'll taste inside. You won't be able to tell it's made with a cake mix from the box! Try Shortcake Coconut Cream Cake and treat yourself to a little slice of heaven, whether it's your birthday or not.


Note when opening the cream of coconut, don't be alarmed if it looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated.

Mine was stored in the pantry and it looked that way. Just place the can in warm water for about 5 minutes and then give it a good shake and open, mix with sweetened condensed milk.

I used all but about 1/2 cup of the milk mixture, so you will have a bit left. I wanted the cake to be moist versus wet so I did not use all of it.


Check out more recipes from Tina at Mommy's Kitchen.


  • 1 box of white or French vanilla cake mix (prepared according to the package)
  • 1 (8-ounce) tub of Cool Whip
  • 1 (15-ounce) can cream of coconut
  • 1 (14-ounce) can sweetened condensed milk
  • Coconut flakes (optional)


  1. Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. After the cake is baked, place on a cooling rack.

  2. Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk on top. Let it all soak in. I pour a little at a time and wait about 5 minutes then pour some more of the milk mixture into the cake.

  3. Cool completely and frost with cool whip. Sprinkle additional toasted coconut all over the top. I toasted some additional coconut to garnish the top of the cake.

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Wow this coconut cream cake idea is absolutely fantastic. It must taste so scrumptious after the coconut cream milk is poured over it. I can't wait to try this. I love condensed milk and I love coconut. I was wondering whether this cake may be too sweet after the condensed milk is poured over it.

We have always made this as a chocolate poke cake recipe, but I never thought about using coconut. I love a good coconut creme pie, and this cake looks like a fun twist on that. I can see making this a lot since it is spring. Maybe I will make it for Easter and surprise everyone.

Have you tried this recipe? What did you think?

I think Debi is referring to the ingredients list. There is no mention of shredded coconut.

I don't use Cool Whip since it's just whipped oil, has anyone tried this with actual whipped cream?

I make this cake with real whipped cream frosting that I stabilize with gelatin. It is very good and lasts several days in the refrigerator.

have been making this very delicious cake for years with only slight differences in versions. I also have covered the cake with crushed pineapple before frosting with the Cool Whip and coconut. I would rate this on a par with the much more labor intensive fresh coconut cake I make from scratch......

Super good! Very rich though.

I have made a similar cake like this for years. I always use a yellow cake mix with pudding in the mix. I use all of the eagle brand milk and cream of coconut. And the longer it sits in the refrig. the better it gets. And Coconut is sprinkled on top of the cool whip.

there's no mention of toasted coconut in the recipe, but the picture shows toasted coconut in the cake. i read a similar recipe which suggested warming the cream of coconut and sweetened condensed milk (after combining) before pouring over warm cake. pouring a little at a time then waiting before pouring more is a really good suggestion. this cake sounds so yummy...with or without the toasted coconut in the cake! but will definitely sprinkle plenty on top!

debi, try and re-read the directions of this cake it does mention toasted coconut.


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