THEE Cake (Caramel Coconut Church Cake)
This rich, moist coconut cake soaked in warm caramel sauce has become legendary.
It’s the dessert everyone asks for, the one that disappears first,
and the reason people suddenly volunteer to bring dessert.
Why It’s Called “THEE Cake”
- Ultra moist and tender crumb
- Warm caramel soaked into every bite
- Sweet coconut topping that seals the deal
- Perfect for potlucks, church gatherings, and family events
Ingredients
For the Cake
- 1 box yellow cake mix
- Ingredients listed on the cake mix box (eggs, oil, water)
For the Topping
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce (store-bought or homemade)
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare cake mix according to package instructions.
- Pour batter into a greased 9×13-inch baking dish.
- Bake as directed until golden and a toothpick comes out clean.
- Remove cake from oven while still hot.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Slowly pour sweetened condensed milk over the entire cake.
- Drizzle caramel sauce evenly over the top, letting it soak in.
- Sprinkle shredded coconut and pecans evenly across the cake.
- Allow cake to cool completely before slicing.
Serving Tips
- Serve at room temperature or slightly chilled
- Even better the next day
- Pairs perfectly with coffee or tea
Optional Upgrades
- Add a pinch of sea salt to the caramel for a salted version
- Top with whipped cream before serving
- Use toasted coconut for extra flavor
Warning ⚠️
Once you bring this once… you’ll be asked to bring it every time.
Welcome to being the “THEE cake” person 🍰✨
