Easy Coconut Cake Recipe
This easy coconut cake is made with store-bought pound cake, a creamy coconut milk soak, fluffy coconut whipped cream, and shredded coconut for a shortcut dessert that tastes completely homemade.
Servings: 8 servings
Equipment
- 8x10 baking dish
Ingredients
- 2 Sara Lee Family-Size Pound Cakes thawed
Coconut Milk Soak
- 7 ounces sweetened condensed milk ½ of a 14-ounce can
- 6 ounces evaporated milk ½ of a 12-ounce can
- ¼ cup unsweetened canned coconut milk
Coconut Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ¼ cup sweetened condensed milk
- ½ teaspoon coconut extract or up to 1 teaspoon, to taste
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
Topping
- About 2 cups sweetened shredded coconut
- Optional: ½ cup sweetened shredded coconut toasted
Instructions
Prepare the Milk Soak
- Whisk together the sweetened condensed milk, evaporated milk, and coconut milk until smooth.
First Layer
- Slice one of the pound cakes horizontally into two even layers.
- Arrange both halves in the bottom of an 8x10-inch baking dish with the cut sides facing up, trimming slightly if needed.
- Poke holes all over the surface of the cake with a fork or toothpick.
- Slowly pour half of the milk mixture evenly over the cake, using a spoon to help soak it into the holes.
Make the Coconut Whipped Cream
- Beat together the heavy cream, powdered sugar, sweetened condensed milk, coconut extract, and vanilla until soft peaks form.
- Add the shredded coconut and continue beating until stiff peaks form.
- Spread half of the whipped cream evenly over the first cake layer.
Second Layer
- Repeat with a second layer of pound cake. You may need to trim the height of the caje just a little if your pan isn't deep
- Sprinkle generously with shredded coconut.
- If desired, toast ½ cup shredded coconut in a dry skillet over medium-low heat until lightly golden, stirrting continuously as it can burn quickly. Then sprinkle around the border of the cake.
- Refrigerate at least 4 hours before serving.
Notes
- Use a serrated knife. It makes slicing the pound cakes much easier and cleaner.
- The more holes, the better. Poking plenty of holes allows the coconut milk mixture to soak deep into the cake.
- Pour the milk slowly and evenly. Giving the cake time to absorb the liquid prevents it from pooling in the pan.
- Powdered sugar stabilizes the whipped cream. It helps the topping stay fluffy while the sweetened condensed milk adds richness.
- Make ahead. This cake is even better after chilling overnight.