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Coconut Cream Cake

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


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 ease of being able to prepare this in advance makes it an all-time favorite in my Southern kitchen. How to make a Coconut Cream Cake: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 350°F. Grease and flour a 13x9x2 inch non stick metal pan or spray with baking spray.
  • Cake Batter – 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 package directions until the top is golden and a toothpick inserted into the center comes back clean.
  • Poke Holes in Cake – After removing the cake from the oven use a fork or bamboo skewer to poke holes over the top of the hot cake. Be generous.
  • Coconut Cream Filling – 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
  • Make 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.
  • Coconut – Toss together the remaining sweetened flaked coconut with the thawed fresh coconut. Sprinkle evenly over the frosting.
  • Chill for 1 day before serving.
Coconut Cream Cake

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.
  • Kitchen tools you’ll need: 13×9 inch pan, measuring cups and spoons, hand mixer or stand mixer, offset icing spatula.
  • 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.
Coconut Cream Cake

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 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.

easy-coconut-sheet-cake-recipe

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:

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Helpful Kitchen Items: 

Coconut Cream Cake

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Cake, Dessert
Cuisine: American, Southern
Keyword: coconut-cream-cake
Servings: 16 pieces
Author: Melissa Sperka

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 13x9x2 inch non stick metal pan or spray with baking spray.
  • 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.
  • 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.
  • 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.
Tried this recipe?Mention @melissassk or tag #melissassk!

258 Comments

  1. 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.

  2. 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?

    1. You can, just be aware glass bakes a bit differently so keep an eye on the banking time it may need to be adjusted.

  3. 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…

  4. 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!

  5. 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.

  6. 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

  7. 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!

      1. 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!

      2. 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.

  8. 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!

    1. 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.

  9. 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

    1. Cream of coconut is not sweet. It usually has a solid portion that’s separated from the liquid. You have to whisk it together.

  10. 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

    1. 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.

    2. 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.

  11. 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.

  12. 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.

    1. 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.

    2. Publix have it in the frozen fruit! I bought all the ingredients today and I have my cake in the oven waiting to get ready! Already mix cream if coconut and am ready to make my frosting!
      I find church pieces of fresh frozen coconut but I am going to cut it thin!
      Martha C.

    1. 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.

      1. Your question isn’t clear. If you’re asking where to purchase fresh coconut, it’s usually found in the frozen fruit section of the grocery store.

  13. 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.

    1. 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.

      1. 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.

      2. 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.

      3. 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.

      4. 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.

      5. I know this is 2 years after the fact but, there is a difference between cream of coconut and coconut cream Coconut cream is NOT sweet, but cream of coconut is. I think the recipe should read coconut cream since you mentioned in another post that what you used is not sweet.

      6. 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.

      7. 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!

      8. 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

    2. 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

    3. 5 stars
      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! 😀

    4. I’m looking forward to making your coconut and buttermilk cake combination recipe from scratch.

      I’m thinking of using half of the sugar in the buttermilk portion of the recipe. In your experience would that be too little sugar?

  14. 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?

    1. 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.

      1. Hi. I was not able to find the fresh shredded frozen coconut. Can I use the sweetened shredded coconut in its coconut lace? Please let me know .. Olgamas@att.net. THANK U!

      2. You can but, that coconut really makes the difference. I find it quite easily in the frozen fruit section of my grocery store, including Walmart. But, if you can’t find it yes, use shredded coconut instead.

  15. This cake looks very good! Have you ever added pineapple either crushed or cubed, to it to make it like a piña colada cake?

    1. Not for this cake. However, I do have a Hawaiian Pineapple Coconut Poke Cake in the archives, too.

      1. 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.

      2. This cake is definitely a hit and delicious thank you for sharing such a great desert idea

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