Yummy Coconut Milk Cake

This cake is SO yummy!!

My husband is addicted to it.  It has such a light, refreshing flavor – perfect for summer.

This is meant to be served cold since it is very similar to Tres Leches because you use 3 milks that soak into the cake and make it super moist.

I made it red, white and blue for the Fourth of July, but the toppings can be switched up with all sorts of colors and flavors.

And, as you will read in the instructions below, your kids could easily help you decorate this and put all of the toppings on.


I wish you could taste this right through your screen.  You would want to make it right now!


Check out how easy it is to make:


1 white cake prepared

1 13 oz can coconut milk

1 can sweetened condensed milk

1 cup milk

1 bag of shredded coconut


Whipped Topping

fruit toppings


1.  Prepare your white cake

2.  While it is baking, mix the 3 milks together and set aside

3.  When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into

4.  Slowly pour the milk all over the cake

5.  Refrigerate the cake until chilled through

6.  Mix 1 small container of whipped topping with 1 cup of shredded coconut.  Spread over top of cake.

7.  In a pan, melt 1 T butter.  Add remaining coconut and stay close, stirring frequently, while the coconut toasts.  Remove when you have a light toast and sprinkle all over the top of the cake.

8.  Top with your fruit of choice.

21 thoughts on “Yummy Coconut Milk Cake

  1. We made this for 4th of July and it is truly YUMMY! One note: do NOT attempt to make this cake in two rounds unless you are way more talented than we are! I wish I could include a photo in this comment to give you a good laugh. Oh well. It tasted great! We just called it a “disasterpiece.”

  2. I am excited to try this! I have a question: My grandmother is a diabetic and coconut cake is her favorite is this cake one that she can endulge in or do I have to make some alterations?

  3. Yummy! I have a teenager who will not eat ice cream with his cake because it gets soggy. He was very sceptical of this cake, but I talked him into a bite, he’s hooked!

  4. I think this would be great with a chocolate cake mix too. You could add nuts instead of fruit at the end. But it would work with raspberries or strawberries with the chocolate. Yum!!!

  5. I saw this recipe on pinterest and was completely inspired. Tres Leche and Coconut Cream Cake are my two favorite cakes. So when I saw your delicious Coconut milk cake, I felt inspired and just had to make it. It turned out Fabulous!!! Love it. For my blog I did make just a few tweeks, because i did not have any berries or cool whip; But I think you will approve of the outcome. Everyone, loved it.

    Paon Blanc’s Kitchen


  6. Made this and, while the flavor is spot-on, the cake turned into a bit of a sloppy mess. It never really firmed up like I expected, to the point where it had to be spooned out of the cake pan into a bowl. What type of white cake did you use? I used the Betty Crocker boxed white cake mix and prepared as directed. I’m used to a tres leches cake, which somehow stays firm and still manages to hold on to all of the milky goodness. This, however, just seemed like way too much liquid for this amount of cake.

    Any recommendations from anyone would be greatly appreciated!

  7. I too used the Betty Crocker cake mix before reading this and mine in the middle was a sloppy mess. I think the key is to let the cake cool which is how most”poke” cakes suggest and dont use BC mix.

  8. Here is another one that is super easy!

    1 yellow cake mix, prepared according to package directions
    1 can Coconut Milk (Cocoa Lopez is good)
    Whipped Cream to cover cake (Spray whip cream makes it easy)
    Shredded coconut to cover top

    Prepare cake. While cake is warm, poke holes all through the cake with a fork. Pour coconut milk and guide into holes. Cool cake completely. Spray with whipped cream, and sprinkle with coconut. Refrigerate. If you like coconut – you will LOVE this cake! SO EASY!

  9. I make this cake all the time, but only with sweetened condensed milk and coconut milk, maybe the extra cup of milk makes it too soggy for some? I add the milks while the cake is warm and then cool and serve chilled. I don’t like the taste of cool whip, so I whip my own cream with a dash of coconut extract! Everyone always raves!

  10. Mine turned out GREAT! So light and full of flavor! I read the other comments about it getting soggy. I used Duncan Heinz (or Duncan something) white cake mix. I baked it the night before to let the cake dry out a bit. When putting on the mixed milks, I only used about half and put the cake right back into the fridge. It turned out great!

  11. I LOVELOVE LOVE This cake. I have had it before and am cooking it now. I read that a lot of the ladies here have had problems with the cake being a sloppy mess in the middle but the taste is wonderful. They all used Betty crocker Cake mix. I bake A LOT and I am useing the Betty Crocker cake mix right now as I type this. Betty Crocker is a SUPER MOIST cake already all you need to do is just use a little less of your milk mix. and WALLA you have your perfect cake. Good Luck. 🙂

  12. I love this we always use yellow cake mix. And we mix together the cream of coconut and sweeten milk and pour over the holes when it comes out. And while it is warm do the cool whip over the cake and top with coconut then cool. And very yummy with home style ice cream and strawberries the longer in the fridge the better the cake……

  13. I made the cake adding a half teaspoon each almond and coconut flavorings to the mix, one cup milk and a forth cup melted butter. I didn’t have coconut milk so I used one can condensed milk and one can crushed pineapple mixed with the whipped cream, very good.

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