Oh So Easy Ice Box Coconut Cake
Indulge in the tropical bliss of this "Oh So Easy Ice Box Coconut Cake," a no-fuss dessert that’s perfect for any occasion. Featuring a fluffy white cake base infused with a luscious blend of sweetened condensed milk and coconut cream, this recipe takes simplicity to the next level. Topped with a velvety layer of whipped topping and a generous sprinkle of sweetened shredded coconut, each bite is a perfectly chilled combination of creamy, moist, and slightly nutty flavors. With just 20 minutes of prep and a few simple steps, this make-ahead treat is as easy to assemble as it is to devour. Ideal for coconut lovers and fans of effortless desserts, this refrigerator cake is guaranteed to be a crowd-pleaser. Serve it at your next gathering and watch it become the star of the table!
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Ingredients
- 1 box White cake mix
- 3 pieces Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 14 ounces Sweetened condensed milk
- 15 ounces Coconut cream
- 16 ounces Whipped topping (thawed)
- 2 cups Shredded sweetened coconut
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Step 2
In a large mixing bowl, prepare the cake mix according to the instructions on the package, adding the eggs, vegetable oil, and water. Mix until smooth and well combined.
Step 3
Pour the cake batter into the prepared baking dish and bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Step 4
Remove the cake from the oven and let it cool for about 10 minutes. Use a fork or skewer to poke holes all over the top of the cake.
Step 5
In a medium bowl, whisk together the sweetened condensed milk and coconut cream until well blended.
Step 6
Slowly pour the milk mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely to room temperature.
Step 7
Once the cake has cooled, spread the thawed whipped topping evenly over the top.
Step 8
Sprinkle the shredded sweetened coconut generously over the whipped topping for decoration and flavor.
Step 9
Cover the cake with foil or plastic wrap and refrigerate for at least 4 hours or overnight for the best texture and flavor.
Step 10
Slice into squares or rectangles and serve chilled. Enjoy your easy, no-bake Ice Box Coconut Cake!
Nutrition Facts
| Serving size | (2709.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8953.0 |
| Total Fat 413.8g | 0% |
| Saturated Fat 257.7g | 0% |
| Polyunsaturated Fat 69.2g | |
| Cholesterol 692.9mg | 0% |
| Sodium 4349.6mg | 0% |
| Total Carbohydrate 1267.2g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 932.2g | |
| Protein 81.9g | 0% |
| Vitamin D 154.8IU | 0% |
| Calcium 2113.0mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 3501.1mg | 0% |
Source of Calories