Amie’s Triple Coconut Cake features a triple hit of coconut: coconut milk, cream of coconut and shaved coconut. You need this easy recipe if you are a passionate coconut lover!
Have you ever remembered you were supposed to bake something for the office party or a school function at 10:00 the night before just as you were ready to crawl into bed? Hopefully, I’m not the only one.
Most of the time, I’m too proud (unfortunately) to run by the store and grab something in a hard plastic container, so I keep a few tricks in my pantry. I got this Triple-Coconut Sheet Cake from Amie, one of my favorite co-workers. The coconut freaks at my job, including me, go crazy when she brings this cake.
Here’s what you need to bake this cake:
Stocking up on a few staples is helpful to produce this kind of last-minute magic. For Amie’s cake, I make sure to keep the following in my cabinet:
- a white cake mix
- coconut milk
- cream of coconut
- shaved coconut
- frozen whipped topping
All of these ingredients can be stored for months in the pantry, or the freezer. It’s my kind of recipe as I would rather do a hundred push-ups than make a midnight run to the grocery store.
(I detest push-ups!)
Baking notes for Triple-Coconut Cake:
I don’t know the origin of Amie’s recipe. However, I made a few changes.
Substituted coconut milk for water in the cake mix
Coconut milk makes the cake taste more decadent and less like a cake mix. However, if you don’t have coconut, you can certainly use water, instead.
I don’t use a cake mix very often, but my attempts to make this cake from scratch were unsatisfactory. The light and airy texture of a cake mix will soak up the cream of coconut better than any of my own recipes.
Heat (slightly) the cream of coconut before pouring over the warm cake
In my opinion, heating the cream of coconut helps the cake to absorb it readily.
While we’re on the top, coconut milk and cream of coconut are radically different and are not interchangeable. Cream of coconut is VERY sweet. Coconut milk is not.
Sprinkled shaved instead of shredded coconut on top
Shredded coconut will still be delicious if you can’t find shaved coconut flakes.
How to poke holes in your cake
I used a k-bob stick to make the holes. Amie uses the handle of a wooden spoon for maximum absorption.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
- 1 Betty Crocker white cake mix
- 1-1/4 cup coconut milk
- 1 15-ounce can cream of coconut
- 8-ounce container of whipped topping
- 1 cup flaked coconut
- Prepare cake mix according to directions on the box, substituting coconut milk for water in the mix. Bake in a 9 x 13 pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. Over bake and the crust will be too dry to absorb the cream of coconut.
- While the cake is still warm, poke holes all over the cake with a skewer.
- Warm cream of coconut for 1-1/2 minutes on HIGH in the microwave and pour over the cake. Chill for several hours or overnight.
- Frost with 1 container of thawed, whipped topping (i.e. Cool Whip). Sprinkle flaked coconut on top. Keep refrigerated.
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Amount Per Serving: Calories: 320 Total Fat: 28g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 42mg Sodium: 78mg Carbohydrates: 17g Fiber: 1g Sugar: 13g Protein: 3g