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.
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.
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.
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.
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
- 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.
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!
Hi Alene, I haven’t tested it but, if you’ve had success with a gluten free mix before it should work fine.
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.
Made this for a party last weekend and it was SCRUMPTIOUS!! It disappeared in a heartbeat! Can’t wait to make it again! Yum!
Wonderful!
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.
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!
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….
I love your idea about styling this cake as an Easter treat, sounds great!
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?
Yes, it would have given you the desired result.
Is this cake like a tres leches cake, a sponge cake or just a cake?
This isn’t a sponge cake like Tres leches, no. It’s the texture of a regular cake.
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!!!????????
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.
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!
Being the mother of sons that makes my heart happy. Thanks for taking the time to let me know!
Can you freeze this cake?
Yes, most all cakes freeze well.
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 .
I consider that high praise, thank you!
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.
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!
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.
I made this and it is delicious! I would recommend this!
I don’t care for cream cheese frosting, could you make a meriange( wrong spelling) and top with coconut and brown in oven instead
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.
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
Yes, that will work add 1 tsp.
If I’m going to freeze it for a couple of weeks, should I add icing before or after freezing?
I’ve never frozen this cake but, I would think ice before freezing.
Look for the frozen coconut at Wal-Mart where the other frozen fruits are.
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.
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.
Yes it does.
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!
Glad you enjoyed this one, thanks for letting me know.