The Cake Mix Doctor's Easy Refrigerator Coconut Cake

Indulge in the tropical bliss of *The Cake Mix Doctor’s Easy Refrigerator Coconut Cake*, a showstopping dessert that’s as simple to make as it is delicious. This crowd-pleasing recipe starts with a fuss-free white cake mix, elevated with creamy whole milk, rich butter, and a fragrant touch of coconut extract. After baking to golden perfection, the cake is soaked in a luscious mixture of sweetened condensed milk and cream of coconut, ensuring every bite is moist and bursting with flavor. Crowned with a fluffy whipped topping and a generous sprinkling of sweetened shredded coconut, this chilled cake is the ultimate make-ahead treat. Perfect for summer gatherings or any occasion that calls for a cool, creamy dessert, this easy coconut cake recipe is sure to be a hit. Refrigerate overnight for maximum flavor development and serve to rave reviews!

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 box white cake mix
• 1 cup whole milk
• 1 stick butter
• 3 units large eggs
• 1 teaspoon coconut extract
• 14 ounces sweetened condensed milk
• 15 ounces cream of coconut
• 16 ounces frozen whipped topping, thawed
• 2 cups sweetened shredded coconut

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or prepare it with nonstick baking spray.

Step 2

In a large mixing bowl, combine the white cake mix, whole milk, melted butter, eggs, and coconut extract. Mix using an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until well blended.

Step 3

Pour the batter into the prepared baking pan and spread it evenly using a spatula.

Step 4

Bake the cake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.

Step 5

While the cake is baking, mix together the sweetened condensed milk and cream of coconut in a medium-sized bowl until smooth.

Step 6

Once the cake is done baking, remove it from the oven and use a fork or skewer to poke holes all over the warm cake, spacing the holes about 1 inch apart.

Step 7

Slowly pour the condensed milk and cream of coconut mixture over the cake, ensuring it seeps into the holes. Allow the cake to cool completely to room temperature.

Step 8

Once cooled, spread the thawed whipped topping evenly over the cake.

Step 9

Sprinkle the sweetened shredded coconut generously on top of the whipped topping.

Step 10

Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld.

Step 11

Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1934.3g)

Amount per serving	% Daily Value*
Calories	6421.6

Total Fat 256.9g	0%
Saturated Fat 167.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 987.8mg	0%
Sodium 5080.8mg	0%
Total Carbohydrate 948.5g	0%
Dietary Fiber 12.0g	0%
Total Sugars 704.2g
Protein 74.4g	0%

Vitamin D 277.2IU	0%
Calcium 2362.8mg	0%
Iron 17.4mg	0%
Potassium 3066.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 4.6%

Carbs: 59.2%