The first time I made this cake, my kitchen filled with the sweet, tropical aroma of toasted coconut—a scent that instantly feels like a vacation. I was looking for a dessert that felt delightfully retro, wonderfully creamy, and incredibly easy. This cake is exactly that: a soft, white cake layered with a cloud of creamy, coconut-infused fluff and a heavy snowfall of sweetened coconut. Every bite is a perfect balance of light, moist cake and rich, creamy topping. It’s become my signature summer dessert and the star of every potluck.
Why You’ll Love This Recipe
You will love this recipe because it delivers a stunning, impressive dessert with minimal effort and no frosting skills required. It’s the epitome of easy elegance, combining the convenience of a box mix with a spectacular homemade taste and texture. The result is a beautifully moist, tender cake smothered in a light, dreamy topping that’s not overly sweet, making it the perfect treat for any celebration or a simple weeknight indulgence.
Ingredients
- 1 box (15.25 oz) Duncan Hines White Cake Mix, plus ingredients listed on box (typically water, oil, and egg whites)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold whole milk
- 1 teaspoon coconut extract
- 1 container (8 oz) Extra Creamy Cool Whip, thawed
- 1 package (12 oz) frozen grated coconut, thawed
Let’s talk ingredients, because a few choices make all the difference. That Duncan Hines White Cake Mix is my go-to; I’ve found it’s consistently moist and has a fine crumb that works perfectly here. When you make it, I highly recommend using egg whites only instead of whole eggs as the box sometimes suggests—it keeps the cake brilliantly white and light. The instant vanilla pudding mix is the secret to the creamy layer’s stability and flavor; don’t use cook-and-serve. For the frozen grated coconut, trust me, do not substitute with bagged sweetened coconut from the baking aisle. The frozen variety is much more moist and tender, giving the cake an incredible texture. Thaw it in the fridge overnight.(See the next page below to continue…)