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Preheat your oven to 325°F.

Prepare two 8-inch round cake pans by greasing them with baking spray and then dusting them with flour.

In a large bowl, combine the dry ingredients: yellow cake mix, all-purpose flour, granulated sugar, baking powder, and salt.

Whisk these dry ingredients together thoroughly until well combined.

Add the wet ingredients to the dry mixture: eggs, whole milk, vegetable oil, and vanilla extract.

Beat the mixture with an electric mixer on medium speed for 2 minutes until well combined and smooth.

Pour the cake batter evenly into the two prepared cake pans.

Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Once baked, remove the cakes from the oven and let them cool completely on a wire rack. This step is crucial for the cake to absorb the syrup properly.

Once the cakes are completely cooled, use the back of a spoon to poke holes all over the surface of both cakes. Make sure the holes are deep enough to allow the syrup to penetrate.

In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir until well mixed and smooth.

Pour this coconut milk mixture evenly over both cakes, ensuring it soaks into the poked holes.

Frost the cakes with the container of Cool Whip, spreading it evenly over the tops and sides.

Generously top the frosted cakes with the bag of shredded coconut, pressing lightly to adhere.

Refrigerate the cake for at least 4 hours before slicing and serving. This allows the cake to fully absorb the coconut syrup and for the frosting to set.


Preheat your oven to 325°F.

Prepare two 8-inch round cake pans by greasing them with baking spray and then dusting them with flour.

In a large bowl, combine the dry ingredients: yellow cake mix, all-purpose flour, granulated sugar, baking powder, and salt.

Whisk these dry ingredients together thoroughly until well combined.

Add the wet ingredients to the dry mixture: eggs, whole milk, vegetable oil, and vanilla extract.

Beat the mixture with an electric mixer on medium speed for 2 minutes until well combined and smooth.

Pour the cake batter evenly into the two prepared cake pans.

Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Once baked, remove the cakes from the oven and let them cool completely on a wire rack. This step is crucial for the cake to absorb the syrup properly.

Once the cakes are completely cooled, use the back of a spoon to poke holes all over the surface of both cakes. Make sure the holes are deep enough to allow the syrup to penetrate.

In a small bowl, combine the cream of coconut and sweetened condensed milk. Stir until well mixed and smooth.

Pour this coconut milk mixture evenly over both cakes, ensuring it soaks into the poked holes.

Frost the cakes with the container of Cool Whip, spreading it evenly over the tops and sides.

Generously top the frosted cakes with the bag of shredded coconut, pressing lightly to adhere.

Refrigerate the cake for at least 4 hours before slicing and serving. This allows the cake to fully absorb the coconut syrup and for the frosting to set.
