Coconut Cream Cake
This dreamy Coconut Cream Cake is the ultimate treat for coconut lovers. A soft white sheet cake is baked and infused with a luscious coconut cream mixture while still warm, creating a rich, moist texture. It’s topped with fluffy whipped cream and a blend of fresh and sweetened flaked coconut for maximum flavor and texture. Perfect for potlucks, family gatherings, or holiday celebrations, this easy coconut cream poke cake is always a crowd-pleaser.
Easy Coconut Cream Cake Recipe
As a lifelong fan of all things coconut and its tropical decadence, this Coconut Cream Cake has become a favorite in my Southern kitchen. What makes it truly special is how the coconut flavor deepens and develops the longer it chills, creating irresistible layers of flavor. It’s best made ahead, making it an ideal dessert for entertaining, holiday gatherings, or potlucks. Honestly, I can only make this cake when company’s coming, it’s just too tempting to resist!
Checkout this quick list of key ingredients you’ll need to make a Coconut Cream Cake Recipe: (Scroll down for full printable recipe card and quantities.)
- Box Cake Mix – One box of coconut cake mix or white cake mix plus ingredients to prepare. (Oil, eggs and water or milk).
- Flour – Self-rising flour increases the volume of cake batter.
- Shredded Coconut – One package of sweetened flaked coconut for the cake batter and the whipped frosting.
- Coconut Cream Filling – Cream of coconut mixed with sweetened condensed milk forms the milk mixture.
- Coconut Frosting – Heavy cream, powdered sugar (confectioners’ sugar), room temperature cream cheese and vanilla extract
- Frozen Coconut – Fresh coconut adds a fresh coconut flavor to the frosting.
How to Make Coconut Cream Cake Recipe
- Prepare Pan and Heat Oven – Preheat the oven to 350°F. Grease and flour a 13x9x2 inch non stick metal pan or spray with baking spray.
- Make the Cake Batter – Prepare the cake per the directions on the box using the amount of eggs, water and oil (or butter) called for. Add 1/2 cup flour.
- Add Coconut to the Cake Batter – Stir half of the flaked coconut into the batter by hand. Pour coconut cake batter into prepare pan.
- Oven – Bake per the package directions until the top is golden brown and a toothpick inserted into the center comes back clean.
- Poke Holes in Cake – After removing the cake from the oven use a fork, a wooden spoon or bamboo skewer to poke holes over the top of the hot cake. Be generous.
- Coconut Cream Mixture – 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.
- Make Coconut Cream Cheese 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 in the fridge until serving.
What’s the Difference Between Canned Coconut Milk and Cream of Coconut?
Please note, cream of coconut and coconut milk are not the same thing:
- Cream of coconut is very thick and sweet while coconut milk has a thinner consistency and it’s unsweetened.
- This coconut poke cake recipe uses cream of coconut and it can typically be found with the drink mixers or in the Asian foods section.
Kitchen Equipment to Making Coconut Cream Sheet Cake
- One 13×9-inch cake pan. There’s a lot of liquid in this particular cake is best made in a sheet pan and not cake pans. See how to make a fresh Coconut Layer Cake here.
- Large bowl for making the batter.
- Measuring cups and spoons.
- Electric mixer. You can use a hand mixer or stand mixer fitted with the paddle attachment.
- Long skewer or wooden spoon to poke holes in the cake.
- Offset icing spatula.
Special Note for Making Easy Coconut Cream Cake
Since I began making this original coconut cake recipe years ago, boxed cake mixes have become increasingly less in volume. To counter this, I’ve updated the original recipe adding 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 adds enough sweetness. Add the flour along with the other dry ingredients, oil, water and eggs called for on the cake mix package and bake according to the directions.
Recipe Variations, Tips and Substitutions
- Frozen Coconut – Fresh frozen 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.
- Toasted Coconut – You could sprinkle the top of the cake with toasted coconut, if you like. See how to make Toasted Coconut here.
- Make the Cake Batter from Scratch – You can make the cake completely from scratch using my white buttermilk cake recipe. You can add 1-2 teaspoons coconut extract for more coconut flavor. You should still follow the recipe beginning with the step of poking holes on the top and filling the cake.
- Cream of Coconut – This coconut poke cake recipe uses cream of coconut and it can typically be found with the drink mixers or in the Asian foods section.
- Frosting – I frost this cake with a cream cheese frosting, but if you prefer a shortcut, you can use fresh whipped cream or Cool Whip (frozen whipped topping that’s been thawed), instead.
- Be Generous When Poking the Holes – You can use a long wooden skewer, a large fork or the handle of a wooden spoon to poke holes all over the surface of the cake after baking.
- Fill the Warm Cake – 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 unique and delicious.
- Chill Before Frosting – After pouring the rich coconut filling into the cake, it’s important to allow the cake to cool completely before frosting.
- When to Serve Coconut Cake – Serve this cake for an Easter dessert, Christmas, Spring gatherings, picnics, potlucks, Thanksgiving, July 4th and entertaining.
Storage and Leftovers
- Make-Ahead Tip Leftovers – This cake can be made up to 3 days in advance of serving. The flavor of coconut cake seems to get better and better with each passing day.
- Leftovers – Store leftover Southern Coconut Cream Cake covered with plastic wrap or aluminum foil in the refrigerator for up to one week.
- Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and enjoy!
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.
- This Buttered Rum Cake is a fan favorite!
- Peaches and Cream Poke Cake is filled with fresh peaches.
- Fudgy Texas Sheet Cake is the perfect dessert for a crowd.
- Hawaiian Pineapple Coconut Poke Cake with how-to video.
- Million Dollar Pound Cake is a classic!
- Mandarin Orange Cake from Simple Joy.
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Helpful Kitchen Items:
Coconut Cream Cake
This Coconut Cream Cake is soft, luscious and filled with rich coconut flavor topped with creamy frosting and sweet shredded coconut for a stunning dessert centerpiece.
Servings: 16 pieces
Ingredients
- 1 15.25 oz box of coconut cake or white cake mix plus ingredients to prepare eggs, oil and water OR whole milk
- 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 to room temperature
- 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: Using an electric mixer on low speed, prepare the cake per the directions on the box adding 1/2 cup self-rising flour. Stir in ½ of the 7 oz bag of sweetened flaked coconut into the batter by hand.
- Pour batter into the prepared pan and bake per the directions until the top is golden brown 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 or the handle of a wooden spoon 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 the milk mixture over the hot cake, spreading the coconut milk into the holes as you go. Allow the cake to cool completely. Chill for several hours or overnight.
- Coconut 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
- Please Note: 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.
- Filling: Use one can Cream of Coconut sometimes referred to as Coconut Cream in this cake. The name may vary by brand. This is NOT the same as coconut milk.
- Frozen Coconut: Fresh frozen 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.
- Make the Cake from Scratch: You can make the cake completely from scratch using my white buttermilk cake recipe. You can add 1-2 teaspoons coconut extract for more coconut flavor. You should still follow the recipe beginning with the step of poking holes on the top and filling.
- Frosting: I frost this cake with a cream cheese frosting, but if you prefer a shortcut, you can use fresh whipped cream or Cool Whip, instead.
Tried this recipe?Mention @melissassk or tag #melissassk!
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.
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?
You can, just be aware glass bakes a bit differently so keep an eye on the banking time it may need to be adjusted.
When using glass baking pan, you are to lower baking temp by 25 degrees.
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…
Sounds like a tres leches cake which I love, enjoy!
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!
Wonderful Alvin, I dearly love this one, too! Thank you!
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.
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
Hi Kim, it can but, this cake is one atht gets better and better the longer it sits. Enjoy!
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!
Perfect! We’re huge coconut fans so I’m hoping he will love this.
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!
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.
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!
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.
Just use sweetened condensed milk- 2 cans.
I made this for Christmas and it came out very very good
So happy you enjoyed this one, we love it, too!
So glad I read comment. where at in the store would I find coconut cream in a can…….almost used coconut milk.
Either with the drink mixers or Asian section.
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
Cream of coconut is not sweet. It usually has a solid portion that’s separated from the liquid. You have to whisk it together.
I want to add pineapples.. When do I add them?
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
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.
Es coco rajado
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.
Bless you Susan, thanks!
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.
So happy you loved this one!
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.
I’ve never seen frozen coconut in my area. Any suggestion for a sub?
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.
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.
Que es copos de coco describamelo por favor
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.
Where. What type of store?
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.
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.
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.
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.
Hi Betty, it sounds like it should be the same thing. Just make sure it isn’t coconut milk.
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.
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.
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.
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.
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.
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!
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
I made this today this coconut cake will know tomorrow how it turns out I hope good because it sure looks good
Look in the Thai section of a grocery store that carries ethnic food. Comes in a can
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
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! 😀
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?
I haven’t tested that particular adaptation, you’ll have to use your best judgment.
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?
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.
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!
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.
This cake looks very good! Have you ever added pineapple either crushed or cubed, to it to make it like a piña colada cake?
Not for this cake. However, I do have a Hawaiian Pineapple Coconut Poke Cake in the archives, too.
If I add pineapple to it when do I ads it?
Checkout this cake it may be more what you’re looking for Hawaiian Pineapple Coconut Poke Cake
Where do you find Cream of Coconut?
In the Asian section sometimes, but most often with the drink mixers.
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.
This cake is definitely a hit and delicious thank you for sharing such a great desert idea