Bake the Cake: Prepare and bake the cake in a 9×13 inch pan according to box directions. Let it cool slightly (about 10–15 minutes).
Poke the Cake: Use the end of a wooden spoon or a straw to poke holes all over the warm cake.
Pour the Cream Mix: In a bowl, combine cream of coconut and sweetened condensed milk. Slowly pour this mixture over the entire cake, letting it soak into the holes. Chill for at least 2 hours (overnight is even better!).
Top It Off: Spread whipped topping evenly over the chilled cake. Sprinkle with shredded coconut. If using crushed pineapple, add a thin layer under the whipped topping or sprinkle on top as garnish.
Toast for Extra Flavor: You can toast the coconut in a dry skillet or oven until golden for a deeper, nutty taste.
Chill & Serve: Chill until ready to serve. Slice and enjoy your creamy, dreamy coconut creation!
💡 Tips:
Want to go full homemade? Use a scratch white coconut cake and fresh whipped cream.
Add chopped macadamia nuts or white chocolate chips for a fun twist.
Keeps well in the fridge for up to 4 days — perfect for parties and make-ahead treats!
Would you like a printable recipe card or a no-bake coconut dessert version?
