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.
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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.
Recipe Notes
Use one can Cream of Coconut sometimes referred to as Coconut Cream in this cake. The name may vary by brand. NOT coconut milk.
Mary says
This cake looks very good! Have you ever added pineapple either crushed or cubed, to it to make it like a piña colada cake?
Melissa says
Not for this cake. However, I do have a Hawaiian Pineapple Coconut Poke Cake in the archives, too.
Yolanda says
If I add pineapple to it when do I ads it?
Melissa says
Checkout this cake it may be more what you’re looking for Hawaiian Pineapple Coconut Poke Cake
Doris says
Where do you find Cream of Coconut?
Melissa says
In the Asian section sometimes, but most often with the drink mixers.
Maryon says
I found it at one of the high end grocery stores in the Thai section. Comes in a can. Thick with some watery part too. Used it all.
Maria Alequin says
This cake is definitely a hit and delicious thank you for sharing such a great desert idea
Mary says
I’m definitely going to try this one. After my first piece I may have to try a piece with some chocolate sauce drizzled on top! Can you tell me why you decided to use both the sweetened coconut and the frozen coconut on top? Would using all sweetened coconut be too sweet?
Melissa says
Hi Mary, I’ve had many variations of this cake through the years and settled on this after trying it different ways myself. Yes, the mix of coconut on top is the best in my opinion as the frozen coconut is not only moist but unsweetened. The cake is soaked in enough sweetness to begin with and the topping is also sweet. The moist coconut also adds a nice texture as well.
Al says
I’ve hunted everywhere for cream of coconut. I’ve found coconut milk but the only creamed coconut I’ve found is a hard rectangular lump in a package. Is this what it is and what do you do with it. It’s like toffee. I’m stumped.
Melissa says
Cream of coconut is sometimes found on the drink mixer aisle [for some reason] as well as on the baking aisle of most grocery stores. It actually comes in a can. Check with Customer service and they can likely direct you to it.
Betty Eggers says
Is cream of coconut and coconut cream the same thing. I know that sound like a odd question but I am able to find coconut cream at Trader Joes.
Melissa says
Hi Betty, it sounds like it should be the same thing. Just make sure it isn’t coconut milk.
Betty says
I made the cake but the filling is a lot and over flowed, Almost seems to much for the cake. I used the coconut cream which I hope is the same as cream of coconut and I used sweeten condened coconut milk instead on sweetened condensed milk. Do you think that made a difference.
Melissa says
Hi Betty, sorry you had an issue. The filling of this cake should not have overflowed at all. Keep in mind, when you substitute ingredients it often changes the outcome.
Vince M says
Yeah, I went the opposite direction once trying to recreate a Thai coconut chicken soup. Believe you me, you don’t want the cream of coconut there.
Alvin A Rivera says
I found the cream of coconut on the Hispanic isle, next to the Goya products (Coco Lopez was the brand). As the publisher said, I have also found it in the liquor isle.
Linda says
I’m sick of looking for coconut cream, can’t find it anywhere. I finally did find coconut milk and used it. Geez I hope I haven’t ruined it!
Laura A says
I have found coconut cream at the Dollar tree or even at the 99 cent only stores. Not sure if you have any in your area
Patty page says
I made this today this coconut cake will know tomorrow how it turns out I hope good because it sure looks good
Maryon says
Look in the Thai section of a grocery store that carries ethnic food. Comes in a can
Maria Alequin says
It’s sold in just about my Spanish store because we use it in alot of our recipes. Or high end store in the Spanish section. Even Wal-Mart or target
Tammy Gillum says
The cream of coconut is usually located in the drink section of the grocery store…..where the wine daquari mixes are.
I use Cool Whip on top then add the coconut, instead of making the icing above. It is fabulous! 😀
Blanca Rendon olivares says
Que es copos de coco describamelo por favor
Melissa says
Flaked coconut is a sweetened coconut that’s been dried and used in baking. As opposed to fresh coconut which is unsweetened and usually sold frozen.
Vicky says
I’ve never seen frozen coconut in my area. Any suggestion for a sub?
Melissa says
You can use sweetened flaked coconut if you can’t find it. I hope you can, as the fresh coconut lends an edge to the flavor and texture that can’t be replaced.
Melody says
I’ve made this many times. It’s delicious! I’ve never made a cream cheese frosting. I’ve always just frosted with whipped cream and sprinkled with freshly toasted coconut.
RB says
This cake is was such a hit. I live in Michigan and could not find frozen coconut but it still turned out wonderful. I was worried the cake would be soggy with the Cream of Coconut and Condensed Milk but it wasn’t. Great recipe. I do wish people would not post until they have tried the recipe.
Melissa says
So happy you loved this one!
Robin Batterson says
So if I am reading correctly need to start two days before I want to serve? Refrigerate overnight twice? Want to make for xmas eve. So need to bake on weds. To eat on Sat?
Thanks
Robin
Melissa says
Robin, this is one of those cakes that gets better as it sits so, it’s perfect for make-ahead plans. That’s how I make it, yes.
Maria Alequin says
Es coco rajado
Susan says
I made it on a Friday Morning, cooled and put into fridge overnight, took out and frosted and placed in fridge for 10 more hours (basically all day), and we had it for an incredible dessert that evening, perfect. Melissa created the perfect Coconut Cake.
Melissa says
Bless you Susan, thanks!
Yolanda Johnson says
I want to add pineapples.. When do I add them?
Ruth Johnson says
I finally found coconut cream, but it is not sweet and is very runny is that what it is suppose to taste and be like, it made quite a bit together so I hope it all soaks in the cake. Thanks
Melissa says
Cream of coconut is not sweet. It usually has a solid portion that’s separated from the liquid. You have to whisk it together.
Bev says
So glad I read comment. where at in the store would I find coconut cream in a can…….almost used coconut milk.
Melissa says
Either with the drink mixers or Asian section.
Patty page says
I made this for Christmas and it came out very very good
Melissa says
So happy you enjoyed this one, we love it, too!
Isaura Cronemberger says
I would love tô make this recipe, but here in Brazil I can’t find coconut cream, just coconut oil and coconut milk. Is there any substitute ingredient? Or do you know have any recipe to make a homemade coconut cream? Thanks a lot!
Melissa says
Wow, that’s a challenge. I don’t have a recipe for homemade coconut cream. Do you have a coconut cream concentrate available? If so, you could perhaps adapt using that.
NCJoan says
Just use sweetened condensed milk- 2 cans.
Jane Blitz says
I’m so excited about making this cake! Last week I made a Tres Leche cake that is very similar! My 91 year old father loves Coconut Cream Pie, so I think he’ll like this even better. Am starting the cake today (Wednesday), will add whip cream tomorrow, so we will have it on Friday night!
Melissa says
Perfect! We’re huge coconut fans so I’m hoping he will love this.
Jane Blitz says
It was a hit Friday night and still today! My father especially loved it. I searched high and low for the frozen fresh coconut and couldn’t find it! I checked at Whole Foods as well as two other high end markets in Los Angeles but no one had heard of it! After making fresh whipped cream for the frosting, I spread the coconut flakes on top very lightly so it wouldn’t be too sweet. It was perfect! Thank you for this wonderful recipe! Also, I’m not sure how I ended up at your website, but I love it! I’ll have to continue trying other recipes!
Have a Happy and Healthy 2017!
Melissa says
So happy you loved this one, Jane! Fresh frozen coconut is readily available here at my local Harris Teeter and Kroger stores. It’s typically in the frozen fruit section.
Kim McGruder says
Didn’t realize I had to make it 2 days before hand… can it to be made and served same day? Going to. Nye party later tonight.tonight . it’s in refrigerator now for the first time
Melissa says
Hi Kim, it can but, this cake is one atht gets better and better the longer it sits. Enjoy!
Tracy quirk williams says
I found the coconut cream in the mix drink section because some people use it for pina coladas some stores also sell it in a squeeze container but the can is much cheaper.
Alvin A Rivera says
Loved, loved loved this one! Will make it again. And will share it with everyone. My spouse loves coconut cake,and this is by far the best recipe I have ever tried. I followed the instructions step by step and sometimes thought there was going to be too much sweetness, but no, it was just perfect!
Melissa says
Wonderful Alvin, I dearly love this one, too! Thank you!
debbie says
Well I goofed and used coconut milk instead of cream of coconut, and used flaked coconut instead of ‘fresh’, and WOW, if this was a mistake, I don’t know what the orig recipe must have tasted like. This way was amazing! Everyone loved it!! I’m making this again just the same way…
Melissa says
Sounds like a tres leches cake which I love, enjoy!
Kim says
I’m going to try this sounds yummy. I have a question though – can I use a glass 13 x 9 x 2? Or does it have to be a non-stick metal? Will it make a difference if I used a glass pan?
Melissa says
You can, just be aware glass bakes a bit differently so keep an eye on the banking time it may need to be adjusted.
Andrea says
When using glass baking pan, you are to lower baking temp by 25 degrees.
Colleen says
I use half cool whip and half vanilla frosting for the icing and pat the sweetened coconut onto it. The icing is still light but has a better texture to it.
Lenita says
This cake was delicious!!!!!!!! The only thing I did differently was omit the coconut flakes on top. I absolutely loved the result & look forward to making this time & time again. (After I run 70 miles to burn off all those calories, haha!!) Thanks so much for sharing!
Melissa says
Glad you enjoyed this one, thanks for letting me know.
Alma says
After reading this recipe, I want to make it for my husband (he loves coconut); but, it’s not my favorite! Therefore, I would like to know if it freezes well.
Melissa says
Yes it does.
Karen Edwards says
Everyone loved this cake! The only thing I would do different is use less of the filling or just the cream of coconut without the condensed milk. It didn’t seem cakey enough. Everything else was perfect. BTW…I actually found the fresh frozen coconut at Walmart above the frozen fruits.
Janet says
Look for the frozen coconut at Wal-Mart where the other frozen fruits are.
Pam says
If I’m going to freeze it for a couple of weeks, should I add icing before or after freezing?
Melissa says
I’ve never frozen this cake but, I would think ice before freezing.
Rachel Mohammed says
Melissa I didn’t find the coconut cake mix can I just add the coconut liquid flavoring to a white cake mix? And if so how much would you recommend? Maybe 1/2 tsp?
I’m not for sure of the coconut cake mix ingredients
Melissa says
Yes, that will work add 1 tsp.
carla harrison says
I don’t care for cream cheese frosting, could you make a meriange( wrong spelling) and top with coconut and brown in oven instead
Melissa says
You could if you prefer but, I wouldn’t recommend doing that days in advance. The topping makes this cake it’s best as is.
Betty says
I made this and it is delicious! I would recommend this!
Henrietta Balch says
This cake is wonderful just as the recipe is written. The frozen coconut made it taste like a cake made with fresh grated coconut! Compliments flew from everyone. I will make this again and again!
Melissa says
Yes! You get why the frozen coconut makes a difference! So happy you loved this one, thanks for taking the time to let me know.
Lee Ann Morgan says
My Aunt Mary used to make me this cake from scratch. Every time I went back down home to visit. Aunt Mary’s gone on to Heaven now. I miss that special time with her. My special treat made with loving hands. I miss you Aunt Mary.
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.