Ooey Gooey Coconut Cake

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Ooey Gooey Coconut Cake – Sweet Comfort in Every Bite

Who agrees that sometimes, a little something sweet is all you need to brighten your day?
This Coconut Cake isn’t just dessert — it’s a slice of pure comfort that melts in your mouth. Moist, creamy, and soaked in layers of coconut goodness, it’s the kind of treat that feels like a tropical hug with every bite.

Simple to make, impossible to resist — and yes, you’ll want to save this one.

 Why You’ll Love This Recipe

• Super moist: Every bite is soaked in creamy coconut sweetness.
• Easy and forgiving: Uses a simple cake mix base — no fancy equipment.
• Crowd favorite: Always the first dessert to disappear at gatherings.
• Perfectly balanced: Rich but not heavy, sweet but not overdone.
• Make ahead: Gets even better after chilling overnight!

 Equipment

• 9×13-inch baking pan
• Mixing bowls
• Whisk
• Fork or wooden spoon handle (for poking holes)
• Measuring cups
• Spatula

 Ingredients

For the Cake

• 1 box white cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
• 1 (15 oz) can cream of coconut
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 cup unsweetened shredded coconut (plus more for topping)

 Step-by-Step Instructions

Step 1: Bake the Cake

1. Prepare and bake the white cake mix according to package directions in a 9×13-inch pan.
2. Let it cool 10–15 minutes after baking.
3. While still warm, poke holes all over the cake using a fork or the handle of a wooden spoon.

Step 2: Make the Soaking Mixture

In a bowl, whisk together cream of coconut, sweetened condensed milk, and vanilla extract until smooth and combined.

Step 3: Soak the Cake

Slowly pour the coconut mixture evenly over the warm cake, letting it seep into all the holes.
This creates the signature ooey-gooey texture that makes every bite irresistible.

Step 4: Add the Coconut Topping

Sprinkle 1 cup of shredded coconut evenly over the soaked cake.
It will absorb some of the moisture and create a light, chewy topping.

Step 5: Chill & Serve

1. Cover the cake loosely with plastic wrap.
2. Refrigerate for at least 4 hours, or overnight for best results.
3. Before serving, top with more shredded coconut if desired.

Slice, serve, and prepare for compliments — this one’s unforgettable. 💕

 Serving Suggestions

• Brunch treat: Pair with hot coffee or sweet iced tea.
• Party dessert: Add toasted coconut on top for texture.
• Holiday favorite: Dress it up with crushed pineapple or maraschino cherries.

 Pro Tips

• Don’t skip chilling: It allows the coconut mixture to fully absorb into the cake.
• Use cream of coconut, not coconut milk — they’re different!
• For a lighter version: Use light condensed milk and reduced-fat cake mix.
• Want more texture? Toast half your shredded coconut for topping.

 Storage

• Refrigerator: Up to 5 days, covered tightly.
• Freezer: Up to 2 months (wrap slices individually).
• Best served cold: The texture and flavor intensify overnight.

This Ooey Gooey Coconut Cake is proof that comfort can be simple.
With its melt-in-your-mouth sweetness and tropical flavor, it’s the kind of dessert that brings people together — the one that has everyone asking for “just one more slice.”