Coconut is one of those flavors that can be very polarizing. I, for one, don’t understand how anyone could pass up a sweet and nutty coconut treat, but to each their own. If you’re a fellow coconut lover then this one’s for you. This Cream of Coconut Cake is absolutely loaded with coconut flavor and could not be easier to make. The base of the recipe is a box cake mix, but you would never guess with how incredible the final results are. Let’s get into how it’s made.

You’ll start out by making a simple cake batter with the box mix. We’ve subbed in butter and milk instead of water and oil for an even richer flavor. Bake the cake, then hold tight while it cools. Next up, you’ll combine the coconut cream and sweetened condensed milk. Poke holes all over the top of the cake with a fork, then pour the milk mixture over top.

Give that milk mixture a few minutes to soak in, then spread a thick layer of cool whip over the top. The final step is sprinkling on some sweetened condensed coconut and your cake is ready! I do like the texture best when this cake is chilled so I’d recommend storing it in the fridge until it’s time to slice it up. Give this Cream of Coconut Cake a try and it’s bound to be a new favorite.