Serve chilled for the best flavor and texture.
Store covered in the refrigerator for up to 4–5 days.
This cake tastes even better the next day as the filling soaks in deeper.
Variations
Pineapple Twist: Add crushed pineapple between the filling and topping for a tropical pina colada vibe.
Nutty Coconut Cake: Sprinkle chopped toasted pecans or almonds over the coconut topping for crunch.
Coconut Cream Layer Cake: Bake the cake in two 9-inch round pans and layer with filling and whipped topping.
Homemade Whipped Cream: Replace Cool Whip with freshly whipped cream for a less sweet, richer version.
FAQ
Can I use coconut milk instead of cream of coconut?
No, cream of coconut is sweetened and thicker, which gives the filling its rich flavor. Coconut milk is unsweetened and too thin for this recipe.
Do I have to toast the coconut?
Not at all! Toasting adds nuttiness and crunch, but untoasted coconut gives a softer, sweeter finish.
Can I make this cake ahead of time?
Yes! In fact, it’s better when made a day ahead since the filling soaks into the cake. Just keep it refrigerated until serving.
Can I use yellow cake mix instead of white?
Yes, yellow cake will work and give the cake a richer flavor. White cake is traditional since it lets the coconut flavor shine.
