Description
Coconut Cream Sundae Cake is a dreamy, tropical dessert that combines the rich flavors of coconut cream pie with the refreshing appeal of an ice cream sundae. Featuring a moist coconut cake soaked in creamy coconut milk, layered with fluffy whipped topping, and finished with toasted coconut flakes, this dessert is light, luscious, and perfect for any celebration.
Ingredients
🍰 For the Cake
- 1 box white cake mix
- Ingredients required on the cake mix box (typically eggs, oil, and water)
- 1 teaspoon coconut extract
🥥 For the Coconut Soak
- 1 can (14 ounces) sweetened condensed milk
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
🍦 For the Topping
- 1 container (8 ounces) whipped topping, thawed
- 1½ cups sweetened shredded coconut, toasted
- ½ cup toasted coconut chips (optional)
✨ Optional Garnishes
- Maraschino cherries
- White chocolate curls
- Chopped macadamia nuts
- Crushed vanilla wafers
- Fresh pineapple chunks
- Lime zest
Instructions
Step 1: Bake the Cake
Preheat the oven according to the cake mix instructions.
Prepare and bake the cake in a 9×13-inch baking dish.
Allow it to cool for about 10 minutes.
Step 2: Poke the Cake
Using the handle of a wooden spoon or a large straw, poke holes all over the warm cake.
Step 3: Make the Coconut Soak
Whisk together:
- Sweetened condensed milk
- Coconut milk
- Vanilla extract
Slowly pour the mixture evenly over the cake, allowing it to soak into the holes.
Step 4: Chill
Cover the cake and refrigerate for 2 hours.
Step 5: Add the Whipped Topping
Spread the whipped topping evenly over the chilled cake.
Step 6: Decorate
Sprinkle generously with:
- Toasted shredded coconut
- Toasted coconut chips
Add optional garnishes such as cherries, white chocolate curls, or pineapple.
Step 7: Chill Again
Refrigerate for another 1 hour before serving.
Step 8: Serve
Slice into squares and serve chilled.
For an extra indulgent dessert, top each slice with a scoop of vanilla or coconut ice cream.
Notes
- Toast the coconut until lightly golden for the best flavor.
- Allow the cake to cool slightly before poking the holes.
- Pour the coconut mixture slowly to help it soak evenly.
- Chill thoroughly before serving for clean slices.
- Use full-fat coconut milk for the richest flavor.
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Cook Time: 30 minutes
Nutrition
- Calories: 430
- Sodium: 320mg
- Carbohydrates: 52g
- Protein: 5g