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.
Coconut Cream Cake Is Even Better When Made In Advance
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.
Coconut Cream Cake Tips
- If you prefer to make this cake completely from scratch, you may use my white buttermilk 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 so the creamy coconut goodness can 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.
- This cake can be made up to 3 days in advance. The flavor seems to get better and better with each passing day.
Special Note
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 1/2 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. Another coconut dessert you may enjoy is this Brownie Bottom Coconut Cream Cheesecake from Chocolate, Chocolate and more.
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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
- 1/2 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 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, plus 1/2 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.
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Kim Weckwert says
This coconut cake cannot be beaten! Melissa is correct…the fresh coconut makes ALL of the difference!! I’ve served this cake several times and everyone loves it. The first time I made it, I followed the ingredient amounts and directions exactly as written.
The only thing I changed thereafter, and this is just my own personal preference, is the amount of sweetened condensed milk and cream of coconut. Because I don’t like really sweet desserts, and the longer this cake sits, the sweeter it becomes, I generally use 3/4 of the amount of sweetened condensed milk and cream of coconut milk called for in the original recipe. It’s still plenty sweet and loses none of the flavor or taste. Regardless of the amount of those two ingredients you use, I don’t think you will find a better recipe for a coconut cake than Melissa’s recipe! It’s simply the best!!
Melissa says
Thanks so much Kim, I appreciate it and I’m delighted you love this cake!
Donna Medlong says
Is the cream of coconut sweetened or not
Melissa says
Cream of coconut has sugar in it.
Michelle H says
Is the frozen fresh coconut supposed to be sweetened or no?
Melissa says
I don’t believe the fresh coconut is sweetened. If it is, very mildly.
Diane says
Not find fresh coconut frozen anywhere what can I use in its place??
Melissa says
You can use extra shredded flaked coconut, if you can’t find it.
debi ledford says
best ever
Melissa says
Thanks so much!
Cindy says
Loved the cake, brought it to two potlucks and got rave reviews, and lots of people wanted a copy of the recipe! Comment: my local grocers don’t have frozen coconut so I used Bakers for both the frosting and cake. It was still good! Question: when served (after refrigerating for 24 hours) the cake was very crumbly, didn’t come out in clean squares. Is that normal or did I do something wrong?
Melissa says
I can’t imagine why the cake would have been crumbly, I’ve never experienced that issue. You likely didn’t do anything wrong, it could have been the nature of the cake mix you used.
Lynn Davis says
oh my! I made this cake today and it is so good. I already shared it on facebook via your website! I used regular sweetened coconut throughout the recipe. It tastes just like coconut cream pie! thanks so much for sharing…it is a keeper recipe!
Melissa says
Awesome, I share your love of this cake. Thanks, Lynn!
Doris Arrington says
Delicious. I’ve baked this twice for a church function and they come back asking for more. I’ve not tried adding the self-rising flour, the cake is perfect as is. Thank you
Melissa says
Wonderful, thanks so much!
Lynn says
I made this cake and it is delish to say the least. Everyone loved it and I will make it again one day. It’s too much cake for just me so I will have to make it for an event…really really good though!
Melissa says
Wonderful, thanks so much!
Donna says
This cake is delicious, my family loves it!
Melissa says
Thanks Donna!
Lynn Davis says
I have made this cake and it is one of the best I have ever made or consumed!! simply delish!
Melissa says
How wonderful, thank you!
EmmaLee Brown says
the cake tastes so good just made it today it turned out good thank you melissa for this recipe it was awesome to make a cake for my first time.
Melissa says
Hi EmmaLee, I’m so happy you enjoyed this recipe, thank you!