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.
Easy Coconut Cream Cake Recipe
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. 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.
How to Make the Best Coconut Cream Cake Recipe
- Ingredients you'll need to make homemade Coconut Cream Cake: One box of coconut or white cake mix, self rising flour, sweetened flaked coconut, cream of coconut, sweetened condensed milk, heavy cream, powdered sugar, softened cream cheese and frozen coconut.
- Please note, cream of coconut and coconut milk are not the same thing. This recipe uses cream of coconut and it can typically be found with the drink mixers or the Asian foods section.
- If you prefer to make this cake completely from scratch, you may like use my white buttermilk cake recipe.
- When using a homemade cake, 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. In doing so the creamy coconut goodness can fully saturate the cake. That's what makes this coconut cream cake so very delicious.
- After pouring the rich filling onto the cake, 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.
- Where do you buy fresh coconut? Fresh coconut is unsweetened and lends a real homemade flavor to the topping for this cake. It's usually located with the other frozen fruits in the freezer section of most grocery stores. If you're unable to find it, substitute sweetened flaked coconut in its place.
- This cake can be made up to 3 days in advance. The flavor of coconut cake seems to get better and better with each passing day.
- Store leftover Southern Coconut Cream Cake in the refrigerator for up to one week.
Special Note for Making Easy Coconut Cream Cake
Since I began making this cake years ago, cake mixes have become increasingly less in volume. To counter this, I've updated the recipe to add ½ cup of self-rising flour to the cake batter. There's no need, in this instance, to add any more sugar as the coconut cream filling is quite sweet. Add the flour along with the ingredients called for on the cake mix package and bake accordingly.
More Southern Style Cake Recipes to Make
Sheet cakes are one that bakers of all skill levels can make with success. They store easily and if they have a hard cover, you can even stack things on top of them to save space in the refrigerator. More sheet cake recipes you may like to try:
- Double Fudge Mississippi Mud Cake is topped with marshmallows and a fudgy icing.
- Easy Carrot Cake Recipe is a must-make for Easter.
- Citrus infused Lemon Burst Poke Cake.
- Peaches and Cream Poke Cake is filled with fresh peaches.
- Hawaiian Pineapple Coconut Poke Cake with how-to video.
- Mandarin Orange Cake from Simple Joy.
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Helpful Kitchen Items:
Coconut Cream Cake
Ingredients
- 1 15.25 oz box of coconut cake or white cake mix plus ingredients to prepare
- ½ cup self-rising flour
- 1 7 oz package sweetened flaked coconut, divided
- 1 15 oz can cream of coconut
- 1 14 oz can sweetened condensed milk
- 1 pint heavy cream
- 2 cup powdered sugar
- 1 8 oz cream cheese softened
- 1 teaspoon 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, plus ½ cup self-rising flour. Mix 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
- Use one can Cream of Coconut sometimes referred to as Coconut Cream in this cake. The name may vary by brand. NOT coconut milk.
- Since I first began making this cake years ago, cake mixes have decreased in volume. To counter this, I've added self rising flour to the ingredients. Add the flour along with the ingredients called for on the cake mix package and bake accordingly.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Matthew Osak
Hi Melissa, I found this recipe I’m guessing on Facebook a few years ago. This recipe is a knockout! Everyone always loves it. We never hear any complaints and we even have people request we make it for gatherings and birthday’s. We found that the longer it sits the better it is so we normally make the cake about a week prior to the event. Thank you for this recipe!
Melissa
Hi Matthew, I'm so happy you're still enjoying this cake. I really appreciate you taking the time to let me know, thanks!
Matthew Osak
Not a problem at all Melissa!
I forgot to mention but since we made the icing tonight and added it to the cake I thought I’d add my final thought. We find the icing just a bit too sweet so we cut back from 2 cups to 1.5 cups of icing sugar and it still turns out wonderfully.
Pam
Thank you for the link to the layer cake recipe. I would really like to use the recipe for the sheet cake, but make it as a layer cake, if that would work. Do you know of any reason that it wouldn't work? Would I only use part of the cream filling since it would only be poured over two layers?
Melissa
I haven't tested this recipe as a layer cake. If you try it, let us know how it goes.
Pam
I've made this a couple of times, and everyone absolutely loves it. There are never any leftovers. I'm wondering if this could be made as a layer cake.
Melissa
Thanks so much! Checkout my recipe for Coconut Layer Cake here.
kathy
Hi Melissa,
This looks like a wonderful recipe. How do you think this would come out if I used mini muffin tins instead of a sheet cake? I want to make small individual cupcakes.
Melissa
Hi Kathy, it's a great question but I haven't tested it. My thought is it might work better in a regular size muffin pan and of course, would take less time to bake. If you try it, let us know how it goes!
kathy
Hi Melissa,
Thank you for your advice, I've bought all the ingredients and I am going to make these in a regular size muffin pan. Do you think it would be okay to bake them, poke holes and add filling and then freeze? I'd like to freeze for 2 weeks and then add the frosting the day before serving.
Melissa
Hi Kathy, while I like your idea about individual servings, I haven't tested that specifically and freezing them, too. My best guess is yes, I would thaw them in the fridge overnight and wait and frost them before serving. If you try it do let us know how it goes.
kathy
Hi Melissa,
I made this with a 17+ ounce gluten free yellow cake mix, so I did not add the additional flour. I baked them in regular size muffin tins. My gluten free guests all loved them. Thanks for a great recipe.
Melissa
Hi Kathy, thank you for sharing your gluten free adaptation. I'm so happy you enjoyed this recipe, thanks!
Kim knapp
Omg we all loved this cake so much we argued over who got last of it LOL. I now make it 2 times a month an it goes so fast do u hav this in low calories lol I’ve gained few lbs eating it but I’d rather did fat an happy then not eat ur coconut cream cake. Only thing I do different is I toast last flaked coconut for top and I like to add food coloring depending on the gathering like Easter are Christmas and birthdays I do there favorite color. It has to be best cake I’ve ever had. I used to be a cake decorator/ baker at lg grocery store food chain so I’ve tried lots of cakes.
Melissa
Hi Kim, from one cake baker to another, thank you! I love your idea about making this lower calorie. I haven't specifically developed one that way but, you could use low fat dairy, light or sugar free whipped cream and fat free condensed milk to lower the fat content.
Mickey
I am going to be making your from scratch buttermilk cake recipe for the coconut cake. I have a question regarding the coconut that is put in the cake batter. Do I put this in the cake batter if I am making the from scratch recipe? It says above if I am making the buttermilk cake recipe to follow the recipe from the step of poking holes so was not sure if I should add the coconut to the buttermilk cake recipe.
Thanks for your time.
Melissa
Hi Mickey, yes add the coconut to the cake batter just as if you were making it with a cake mix.
Mickey
Thank you so much Melissa. I appreciate your time in getting back to me. I am excited to make the coconut cake using your buttermilk cake recipe.
Thanks again.
Melissa
It's my pleasure, happy baking!
Laura Kramer
I’m asking this now and when I pour the coconut cream milk on top it kind of goes down the side instead is it going to get soggy??
Melissa
Make sure you poke enough holes for it to go into. The cake is supposed to soak it up.
Nikie Waits
Melissa, I am making this for my boss' husbands's birthday (NO PRESSURE AT ALL FOR IT TO BE GOOD)! I also was not able to find the cream of coconut at my local store, so I got the coconut milk. How do I vary in the recipe? Also is this cake designed to stay in the pan?
Melissa
Hi Nikie, coconut milk and cream of coconut aren't interchangeable in this recipe. Did you look in the drink mixers section? It's also found in the Asian foods section. The easy answer is yes, you can serve it straight from the pan.
MICHELE
Hello Melissa,
I have searched every grocery store including Walmart and I can not find the frozen coconut. I even emailed Birds Eye to see if it is anywhere in Colorado Springs.
Can I use anything else that would be as good. I thought maybe getting a fresh coconut but I have no clue how to grate it. I am so dissappointed I can not find it.
Any help would be greatly appreciated. I really wanted to make this for my company when they come the end of the month.
Melissa
Hi Michele, you get an "A" for effort! I'm so sorry that's not available where you live. Go ahead and use sweetened flaked coconut as grating fresh coconut is not for the faint of heart. It will still be delicious!
Michele
Hello Melissa,
I’m so sorry to keep bothering you but wanted to let you knowI found the FROZEN grated coconut at a Asian Market.
If I didn’t find it there I was going to check a Indian Market.
You may want to tell your readers that can’t find the frozen coconut to check these markets. I’m so happy I found it. I will let you know what my company thought of the cake.
Thanks for all your time,
Michele
Melissa
Hi Michele, you are NO bother at all! I'm so happy you found it. Fresh coconut gives another dimension to this cake, it was worth the effort.
Michele
can I add a extra egg and use milk instead of water butter instead of oil in the cake to make it more dense?
I like a dense cake
Thanks
Melissa
Yes, no problem at all. I often replace the water with buttermilk.
Michele
Hello,
I want to make this cake for company I have coming the end of next month. I can't seem to find the frozen coconut. What can I use instead and will it affect the cake not using the frozen coconut?
Thanks for your time.
Michele
Melissa
Hi Michele, frozen coconut is typically readily available with the other frozen fruits at most all supermarkets, including places like Walmart. I highly recommend finding it if possible. In a pinch, you could use additional sweetened flaked coconut in the same amount. Fresh coconut isn't sweetened making it the best choice.
michele
Thank you Melissa, since I have a month I will make sure I try all the stores around me to try to find it.
I love coconut and I can not wait to try this cake it sound delicious.
Melissa
It's my pleasure, I sure hope you can find it! If not, you can use flaked coconut.
Lisa Wilson
My family and i love coconut but we love this cake even more! It is my all time favorite cake. Delicious! And so easy to make.
Melissa
Thanks so much!
James
Cream of coconut (Like Coco Lopez that is used in Pina coladas) is NOT the same as coconut cream! The former is sweetened and almost the consistency of sweetened condensed milk; while the latter is not sweetened more thick and creamy. Which one do you use? I cannot imagine you use the sweet one as you also use sweetened condensed milk.
Melissa
From the recipe: 1 15 oz can cream of coconut
Kimberly Devillier
This was very good, it wasn’t too sweet. It was a perfect combination. The cream cheese icing probably counters the “too sweet thought” maybe? It was a great recipe .
Melissa
Thanks so much!
Katy
Made this for Easter last year and it was dubbed “crack cake,” so making it again this year. Thank you for this decadent recipe and our new Easter tradition!
Melissa
Hi Katy, thank you so much. Happy Easter to you and your family!
sara
Hi can you just use regular flour instead of self rising?
Melissa
Not without adding leavening. You'd need to add 1/2 tsp baking powder and 1/8 tsp salt, if you choose to use all purpose flour.