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: 

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan