Ingredients
🧁 For the Cake:
1 box yellow cake mix (15.25 oz)
3 large eggs (room temperature)
1 cup water
1/3 cup vegetable oil (or avocado oil)
🥛 Milk Mixture:
1 can (14 oz) sweetened condensed milk
1 can (12–14 oz) evaporated milk or heavy cream
1 teaspoon vanilla extract (optional)
🍰 Topping:
1 tub (16 oz) whipped topping (Cool Whip)
1 cup sweetened coconut flakes (optional)
🌟 Optional Add-ins:
Lemon zest
Pineapple bits
Toasted nuts
White chocolate shavings
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, mix cake mix, eggs, water, and oil until smooth.
3. Pour into prepared pan and bake for 25–28 minutes or until a toothpick comes out clean.
4. While cake bakes, whisk together condensed milk, evaporated milk, and vanilla.
5. Once baked, poke holes in the warm cake using a fork or skewer.
6. Slowly pour milk mixture over warm cake to soak.
7. Let the cake cool completely at room temperature.
8. Spread whipped topping evenly over cooled cake.
9. Sprinkle with coconut flakes, if using.
10. Refrigerate for at least 2 hours before serving.
Notes
✅ Chef James Tip: Warm the milk mixture slightly for deeper soak.
Toast your coconut flakes for 5 minutes for caramel flavor.
Make it dairy-free using coconut condensed milk and whipped topping.
Keto option: Use sugar-free condensed milk and keto cake mix.
Store refrigerated for 4–5 days, or freeze slices up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 33g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg