WONDERFULLY FLUFFY & MOIST COCONUT CAKE

March 7, 2013 · 36 comments

in Desserts, Recipes

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I’ve heard loads of people say they hate the word “moist.” Sorry to have to use it if you’re one of those. But seriously. That’s what this cake is.

Soft.

Fluffy.

MOIST!

Sweet goodness.

David says this is the best cake I’ve ever made. I think it’s the best cake I’ve ever eaten. All this talking about it has me craving some more. This is like, my new cake standard.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Wonderfully Fluffy & Moist Coconut Cake
Serves 10-12

1 white cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 box instant vanilla pudding mix (3.4 ounces)
1 teaspoon vanilla
3/4 cup coconut milk
3/4 cup sweetened condensed milk
8 ounces cool whip
1 cup sweetened coconut, shredded

Preheat oven to 350 degrees. Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a large bowl. Mix and transfer batter to a greased 9×13 glass pan.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Bake for 28-32 minutes or until a toothpick comes out clean. Allow cake to cool, and poke about 20 holes into the top cake. Whisk together coconut milk and sweetened condensed milk. Pour over cake.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Cover and allow to sit in fridge overnight. The next day, mix together coconut and cool whip for frosting.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Slice and serve.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

5.0 from 5 reviews
wonderfully fluffy & moist coconut cake
 
Author:
Serves: 10-12
Ingredients
  • 1 white cake mix
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 box instant vanilla pudding mix (3.4 ounces)
  • 1 teaspoon vanilla
  • ¾ cup coconut milk
  • ¾ cup sweetened condensed milk
  • 8 ounces cool whip
  • 1 cup sweetened coconut, shredded
Instructions
  1. Preheat oven to 350 degrees. Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a large bowl. Mix and transfer batter to a greased 9x13 glass pan.
  2. Bake for 28-32 minutes or until a toothpick comes out clean. Allow cake to cool, and poke about 20 holes into the top cake. Whisk together coconut milk and sweetened condensed milk. Pour over cake.
  3. Cover and allow to sit in fridge overnight. The next day, mix together coconut and cool whip for frosting.
  4. Slice and serve.

 

Modified from Nana’s Recipe Box.

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{ 36 comments… read them below or add one }

Carol McMillion July 17, 2014 at 9:28 pm

My niece made your Wonderfully fluffy & moist coconut cake for my 73rd birthday. It was beyond descrition as it was so very, very delicious! Thinking you have other great recipes, but none could come close to this one. Thanks for sharing on your blog.

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Rachel Schultz July 18, 2014 at 1:15 am

Thank you Carol!

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Kerri June 30, 2014 at 1:52 am

Can I used homemade whipped cream instead of cool whip?

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Rachel Schultz June 30, 2014 at 1:32 pm

Definitely!

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Randi D. Hysjulien-Walker May 31, 2014 at 4:13 am

I have tried 3 different coconut cakes, none with vanilla pudding. I am using this recipe for my daughters birthday party tomorrow and I can already tell they are going to love it! It’s in the oven now and I am super excited to try it!

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julia May 3, 2014 at 3:00 pm

Do you think this would hold up as cupcakes?

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Mary February 27, 2014 at 6:28 pm

Do you think this would work using a buttercream frosting vs the cool whip – i plan to make it for a coworker who loves coconut cake, but loves buttercream frosting. Would the frosting spread on the moist cake? Is the cake soggy at all? it looks delicous.

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Rachel Schultz February 27, 2014 at 7:28 pm

Sure! I made this again today too.

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Dora Bailey February 12, 2014 at 6:15 pm

I am making this today and didn’t realize it needed to be refrigerated over night! Is there a way to tweak it where you don’t have to let it chill so long?

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Carol McMillion January 28, 2014 at 4:35 pm

My niece made this wonderfully moist coconut cake for my 73rd bithday and it was by far the est coconut cake Ihave tasted….EVER. It took me awhile, but I finally found he recipe. I cannot thank Nora enough!

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L December 23, 2013 at 3:14 am

Do you serve this cake cold the next day? Or do I need to rewarm it up? Can’t wait to try this for our ” White Christmas” theme!

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Rachel Schultz December 23, 2013 at 2:51 pm

Chilled or room temperature is great.

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Randi D. Hysjulien-Walker May 31, 2014 at 4:10 am

I have found that it tastes better chilled, but I liked it room temp as well.

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Tia September 17, 2013 at 8:32 am

I just made this cake for my hubby Birthday.. He LOVE’S coconut anything :) But I also toasted some coconut flakes to give it that extra.. It’s a pretty cake with the toasted flakes..Thanks for sharing this recipe!
Tia

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Maria D'Isernia September 3, 2013 at 7:22 pm

I just wanted to comment; I made this cake this past weekend, I am not too much of a cake lover but this recipe is Easy, and most of all super delicious!! My family loved it!! Thanks for sharing, this one is a keeper;)

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Rachel Schultz September 3, 2013 at 7:49 pm

You’re welcome. I totally love it too

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Audrey August 31, 2013 at 7:03 pm

Do I use unsweetened coconut milk or sweetened? Planning on making this for labor day.

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Rachel Schultz September 2, 2013 at 9:44 pm

I used sweetened. Either would be probably be fine, though.

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chris August 7, 2013 at 1:16 am

can the condensed milk and cream of coconut be replaced by CREAM OF COCONUT?

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Pam May 6, 2013 at 1:54 am

Is this instant pudding you are using? Going to try tomorrow! looks FAB

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Rachel Schultz May 6, 2013 at 2:28 am

Yep!

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Dave Schultz May 4, 2013 at 11:54 pm

This cake is AWESOME

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Rachel Schultz May 6, 2013 at 1:20 am

Thanks! I love you :)

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carol johnson April 27, 2013 at 8:11 pm

I just found this receipe. I am new to this site and still don’t know how to navigate it yet.
Can’t wait to try it
cj

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Rachel Schultz April 27, 2013 at 11:07 pm

I hope you enjoy!

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Jackie April 5, 2013 at 6:37 pm

We made this for Easter and it was FANTASTIC! Thanks for sharing! :)

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Rachel Schultz April 6, 2013 at 9:34 pm

That’s great! I love this cake.

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Becky April 1, 2013 at 3:35 am

Found this recipe via a search on pinterest. The cake just came out of the oven (yet to poke and pour) but am looking forward to it.

Sort of reminds me of a modified Tres Leches cake since it has the real milk, coconut milk and sweetened condensed in it.

Can’t wait!

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Rachel Schultz April 1, 2013 at 5:27 pm

I think you’ll like it. It’s one of my favorites!

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Vanessa March 31, 2013 at 1:55 am

I thought this looked perfect to serve as an Easter dessert, so it’s in the fridge now! Can’t wait to try it tomorrow! :-)

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Rachel Schultz April 1, 2013 at 5:28 pm

Hope you love it!

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co March 19, 2013 at 5:43 pm

My husband is “crazy” over coconut. This looks like a cake he would love! The comments make me know it is delicious and moist! I will make it for him soon. Thanks for sharing.

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Rachel Schultz March 19, 2013 at 6:46 pm

You’re welcome!

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Callan March 11, 2013 at 5:17 am

Hi! I just wanted to say that my mom and I made this coconut cake this week for a treat because we were talking about how yumy it looked when I showed her the email photos that were sent out via email list. Anyway, this cake is AMAZING. It’s sooooo good and I can’t belive how moist it stays! It was such a treat to have this cake this week. Iv also tried the recipe for the broccoli cheese loaf thing you sent out a while back and it was such a huge hit for my family. I love your recipes and I love your blog. Keep up the great work!

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Rachel Schultz March 11, 2013 at 2:07 pm

WOW! That’s great. I love that cake too. Thanks for writing!

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Shi October 25, 2013 at 3:26 am

Everyone loved it, it was hit please share more recipes like this

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