Spread the thawed whipped topping evenly over the soaked cake.
Sprinkle the flaked coconut over the whipped topping.
Cover the cake and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the liquid.
Serve:
Cut into squares and serve cold.
Tips for success:
Don’t overbake the cake: Overbaking will result in a dry cake that doesn’t absorb the liquid well.
Use full-fat cream of coconut: This will give you the richest coconut flavor and creamiest texture.
Chill thoroughly: This cake is best when it’s had plenty of time to chill.
Toast the coconut: For extra flavor and crunch, toast the coconut in a dry skillet over medium heat until golden brown, before sprinkling it over the cake. Keep a close eye on it as it burns easily.
Variations: You can add a layer of pineapple or other tropical fruit between the cake and the whipped topping for a different flavor.
Enjoy your Creamy Coconut Cake Delight!
