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A slice of moist Thai Coconut Cake topped with whipped cream and toasted flaked coconut, served on a white plate.
Emily Carter

Easy Thai Coconut Cake

This easy Thai Coconut Cake is a budget-friendly dessert made with a cake mix, soaked in a creamy coconut mixture, and topped with whipped cream and flaked coconut.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box white cake mix 15.25 or 16 ounces, plus ingredients called for on package (typically eggs, oil, water)
  • 3 large eggs as directed on cake mix package
  • ½ cup vegetable oil as directed on cake mix package
  • 1 cup water as directed on cake mix package
For the Topping & Soaking Liquid
  • 10 ounces flaked coconut sweetened
  • 14 ounces cream of coconut canned
  • 14 ounces sweetened condensed milk canned
  • 16 ounces Cool Whip thawed, or other whipped topping

Equipment

  • 1 9x13 inch baking pan
  • 2 Mixing bowls
  • 1 whisk
  • 1 straw or skewer for poking holes
  • 1 spatula

Method
 

  1. Preheat your oven and prepare the cake mix according to the package directions, using a 9x13 inch baking pan.
  2. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cake from the oven and let it cool completely on a wire rack.
  4. While the cake cools, combine the cream of coconut and sweetened condensed milk in a medium bowl; whisk until smooth.
  5. Once the cake is completely cool, use a straw or the handle of a wooden spoon to poke holes evenly over the entire top surface of the cake.
  6. Carefully pour the coconut milk mixture over the poked cake, ensuring it's evenly distributed, and let it soak for 10-15 minutes.
  7. Spread the thawed whipped topping evenly over the soaked cake.
  8. Generously sprinkle the flaked coconut over the whipped topping.
  9. Cover the cake and refrigerate for at least 1-2 hours, or preferably overnight, before slicing and serving chilled.

Notes

For best results, make sure the cake is completely cool before adding the liquid mixture. Chilling time is essential for the flavors to meld and the cake to set properly. You can use a sugar-free cake mix and sugar-free whipped topping for a lighter version, adjusting the sweetness of the soaking liquid if desired.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Consider using glass food storage containers for easy visibility and freshness.