This dreamy Coconut Cream Cake is a coconut lovers dream. A white sheet cake is baked then holes are poked all over the top forming edible bowls to collect the coconut cream to be poured on over the cake while it’s still warm. It’s frosted with whipped cream and a combination of both fresh and sweetened flaked coconut for it’s crowning glory. It’s a cake that’s almost angelic and completely irresistible for the coconut fans in your life.
I’m a fan of all things coconut and it’s sheer decadence. Coconut cakes have a unique ability to become better and better the longer they sit. The same is true with this coconut cream sheet cake it gets better and better the longer it sits making it perfect for make ahead entertaining and holiday events. I can only make this cake when entertaining as it tempts me beyond my control. If you prefer to make this cake completely from scratch use my white buttermilk cake and then follow the recipe from the step of poking holes on the top with a skewer or the handle of a wooden spoon after baking. It may seem unusual but, poke cakes are filled as soon as they come out of the oven while hot so the creamy coconut goodness can saturate the cake. That’s what makes this coconut cream cake so very delicious.
After filling, it’s important to allow the cake to cool completely before frosting. I frost this cake with a cream cheese frosting but, if you prefer a shortcut you can use fresh whipped cream or frozen whipped topping that’s been thawed, instead. The very first version of this cake that I tasted was many years ago when my Mom made it to take to a church dinner. One bite and from that day on, I was a lover of all things coconut. The ease of being able to prepare this in advance makes it an all-time favorite in my Southern kitchen.
You may also like: Coconut Cream Cheese Cookies, Coconut Cream Pie Milkshakes and Brownie Bottom Coconut Cream Cheesecake.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Coconut Cream Cake
Ingredients
- 1 [16.25] oz box of coconut cake or white cake mix plus ingredients to prepare
- 1 7-oz package sweetened flaked coconut, divided
- 1 15-oz can cream of coconut (See Cook's note)
- 1 14-oz can sweetened condensed milk
- 1 pint heavy cream [2 cups]
- 2 cup powdered sugar
- 1 [8] oz cream cheese softened
- 1 tsp pure vanilla extract
- 1 6-oz package frozen fresh coconut, thawed
Instructions
- Preheat the oven to 350°F. Grease and flour a 13 x 9 x 2 inch non stick metal pan or spray with baking spray.
- For the cake: Prepare the cake per the directions on the box mixing in ½ of the 7 oz bag of sweetened flaked coconut into the batter by hand.
- Bake per the directions until the top is golden and a toothpick inserted into the center comes back clean.
- For the coconut cream filling: After removing the cake from the oven use a fork or bamboo skewer to poke holes over the top of the hot cake.
- In a small mixing bowl, whisk together the cream of coconut with the sweetened condensed milk. Slowly pour over the hot cake, spreading the coconut milk into the holes as you go. Allow the cake to cool completely. Chill overnight.
- For the frosting: beat together the heavy cream, powdered sugar, softened cream cheese and vanilla extract. until light and fluffy. Spread over the top of the cake..
- Toss together the remaining sweetened flaked coconut with the thawed fresh coconut. Sprinkle evenly over the frosting.
- Chill for 1 more day before serving.
Notes
Janie says
Can you freeze this cake?
Melissa says
Yes, most all cakes freeze well.
Pam says
This was one of the most best coconut cakes I think I have ever tasted it is really excellent thank you so much for sharing this recipe .
Melissa says
I consider that high praise, thank you!
Tracie says
I made this for my son’s birthday on June 9 and he told me again yesterday how it was the best coconut cake he’s ever had. My sister makes a layered cake for Easter and he said this one is way better! I am not a “true” baker and I was easily able to follow the recipe. Thank you!
Melissa says
Being the mother of sons that makes my heart happy. Thanks for taking the time to let me know!
Tonnette S. Grigsby says
I love this coconut cake recipe….the cake is so moist…this was the first cake I ever baked and now I love baking. Melissa bring on the cake recipes now!!!????????
Melissa says
Hi Tonnette, that makes me happy I share your love of this cake. Stay tuned I LOVE to bake there’s always something happening in my kitchen.
Cindy Winn says
Is this cake like a tres leches cake, a sponge cake or just a cake?
Melissa says
This isn’t a sponge cake like Tres leches, no. It’s the texture of a regular cake.
Kay says
The iceing was too thin. Couldn’t find heavy cream. We have whipping heavy cream. I used carnation canned milk. Big intake I think. Should have I used the whipping heavy cream?
Melissa says
Yes, it would have given you the desired result.
Linda Henry says
So far so good….making this today for ladies group at my house on Wednesday….will frost tomorrow…could not find fresh frozen coconut…I don’t have the chance to go to much to other stores…be in an electric wheel chair…but I am confident it will be good with good coconut….since this will be are last group meeting for awhile…I am fixing this for our Easter get together…I have put aside a little coconut to dye green for a grass patch on top with some chocolate bunnies and eggs…can’t wait to see how it all turns out…..thanks for a great recipe….
Melissa says
I love your idea about styling this cake as an Easter treat, sounds great!
Michele says
I made this cake for Easter dinner. I was not at the dinner, but word got back that the cake was DELICIOUS. So happy to have finally found this recipe. I sometimes skim through recipes and I ended up mixing the frozen fresh coconut in the cream cheese mixture and sprinkling the other coconut on top. I will do it again. Thank you soooo much this is a KEEPER.
Melissa says
Hi Michele, that fresh coconut makes the difference. Good for you going all the way just as I recommend in the recipe. Thanks for visiting!
Neicy G says
Made this for a party last weekend and it was SCRUMPTIOUS!! It disappeared in a heartbeat! Can’t wait to make it again! Yum!
Melissa says
Wonderful!
Susan says
I made this for a potluck and I thought it was too sweet. What should I expect with a can of cream of coconut and a can of sweetened condensed milk, topped off with cream cheese icing. I did like the idea of whipping the
cream cheese with the whipping cream. I’m going to remember that for other cream cheese iced cakes.
Alene says
I do not have a question about cream of coconut. Lol! What I would like to know if you or your readers have tried this with gluten free measure for measure flour. I am making it for a southern themed dinner party, and I would hate to do a trial cake with g.f. flour as it’s all quite expensive. But I will if I have to. Maybe it will freeze?? Thanks so much for any help you can give me!
Melissa says
Hi Alene, I haven’t tested it but, if you’ve had success with a gluten free mix before it should work fine.
LINDA MILLER says
Hi, Would like to try this cake, but the new cake mixes are 15.25 oz instead of 16.25. How should I adjust the cake portion of the recipe. Hope to hear back soon, as I would like to bake this for graduation next week. Enjoy your recipes very much.
Thanks in advance, Linda M
Melissa says
Hi Linda, they keep changing them. I typically add 1/4 cup self-rising flour to the cake mix to stretch it a bit. In the case of this sweet cake, no need to add any sugar.
Melissa says
You can make this cake using any kitchen tools you like. If you’re referring to the “Helpful Kitchen Items” one spatula is obviously for serving this or any cake and the silicone spatulas are for preparation of any recipe. I’m certain you already know, neither affects taste.
Avriel says
Hi,
My sister in law just had hip surgery, she has not told me when would be a good day to bring her this cake yet, but I wanted to have enough time for the cake to sit.
Can it sit more than 2 days in the fridge before serving? If it can how long can it sit in the fridge before I have to freeze it?
Melissa says
Yes! I often make it 3 days in advance.It’s one of those cakes that gets better and better. I sure hope she gets to feeling better soon!
Janie Elson says
Would this work as a Bundt cake? If so, what adjustments would I need to make?
Melissa says
This is designed to be a sheet cake.
Jennifer Farley says
Heavenly! I love coconut so much.
Aysegul Sanford says
This was incredible!
Liz says
I am a huge coconut fan and this was my first time making a cake like this! Totally irresistible! Can’t wait for another excuse to make it!
Erin says
The perfect dessert for coconut lovers! The cake is moist and perfect!
Brenda says
I’m always drawn to recipes that use cream of coconut. So good!
Toni Dash says
A new favorite dessert in our house! This is so good!
Erin says
SO moist and a real treat!
Brooks says
Such a huge favorite at my house.
Lisa says
This cake was a big hit! My son said it was the best cake ever had.
Angie Tyler says
Just for clarity – Coconut Cream is the cream extracted from a coconut with No added sugar/sweetners. The ingredients on a can of Coconut Cream should be coconut, water and maybe a stabilizer such as guar gum. Coconut Cream can be difficult to find in some groceries. Most often it will be with the Asian foods, but also may be found with Latin foods. Cream of Coconut is like coconut cream, but it does have added sugar. Cream of Coconut can usually be found with cocktail mixers. Based on the comments from Melissa and the video, she used Coconut Cream, Not Cream of Coconut.
The frozen unsweetened coconut can be difficult to find in a regular grocery in the Midwest (like Kroger), but you may have luck at Trader Joe’s or a specialty grocery (Asian).
Jayne Dimas says
OMG… OMG…… That was the BEST coconut cream cake ever it was just like a tres leche cake. I will say I did use coconut milk and not the cream because It was more expensive I just added more heavy cream so it worked out perfect. I will save this recipe forever.
Marg says
Re the coconut cream—in Canada we have canned coconut milk, either full fat or reduced fat. It is very thick, not like the coconut milk beverage .We may be able to buy coconut cream but it is not in a can but a package. Will the full fat canned coocnut milk be OK?
Melissa says
The coconut cream used in his recipe is full fat so, it should work.