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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
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!
Hi! I made this cake for my nephews birthday. My question is, do I serve it cold? I chilled it for a day after adding the filling and now I am chilling it again after adding the frosting. How long before serving should I take it out of the fridge? Thank you!
Hi Tracey, this cake is delicious cold or slightly closer to room temperature. It’s not like a pound cake that you keep on the counter indefinitely but, it’s not so finicky that it has to be refrigerated after an hour. I hope he enjoys it!
Probably one of the best cakes I’ve ever had, so yummy and decadent! Try it, you’ll love it
Thank you we love it, too!
I can’t tell you how many times we have made this cake. So glad I stumbled across it one day. It turns out perfect every time and everyone loves it! It really does bet better with time. Thank you for sharing.
I’m so happy you love this cake, thank you!
amazing!!!
Hi! Making this cake and already made an oops. What happens if I use coconut milk instead of coconut cream 🙈 ugh freaking out ha ha!
Hi Ash, coconut milk is a thinner product so please adjust the amount as you see fit. It will still be delicious, though.
Hello! I am looking to make this cake, but was curious if it is possible to make it into a stacked cake? I am
making an anniversary cake and they want this recipe, but they want a 10inch, 4 layered cake! So I was curious if this was possible??
I haven’t tested this particular cake as a layer cake. If you try it, let us know how it goes.
Hi Kyran – did you end up making this cake as a stacked layer cake? I am looking to make this tomorrow and was hoping to make a 2-layer cake. I was hoping to hear how it turned out first!
I MADE THIS CAKE AND IT WAS DELIS!! SHARED IT WITH MY NEIGHBORS, AS IT WAS TO MUCH FOR JUST ME. CAN THIS CAKE BE FROZEN? THANKS SO MUCH FOR SHARING YOUR RECIPE.. I GO TO YOUR SIGHT A LOT LOOKING FOR GOOD RECIPES.
Hi Opal, I love sharing with my neighbors, also. You can freeze this cake, sure. Thaw in the fridge overnight. Thanks so much!
Hi
This makes the second time i have made this cake! Absolutely delicious! Im so glad i found this recipe.
Hi Amanda, I’m so happy you’re enjoying it, thanks!
Hi I am making the coconut cream cake . I want to tell you that I can not find can of coconut cream at groc store . I made coconut cream out from jello package to make coconut cream , I use two box of jello coconut cream and it turn out good, can not wait to eat this cake when it is done .thank you Brenda
Hi Brenda, I’m glad you found a work-around. It’s often found either on the Asian foods aisle or with the drink mixers.
the other place you might find it is in the Mexican/Hispanic/Latino food aisle. They have different “strengths” of coconut milk and cream, so make sure you are getting the coconut cream.
I just wanted to let you know that I am making this cake again for the 2nd time. I have a pool party on July 4th and am taking it with me! I love love love this cake! Just wanted to tell you thank you for this wonderful recipe!!
Hi Lynn, that’s wonderful news, thank you so much!
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.
Hi EmmaLee, I’m so happy you enjoyed this recipe, thank you!
I have made this cake and it is one of the best I have ever made or consumed!! simply delish!
How wonderful, thank you!
This cake is delicious, my family loves it!
Thanks Donna!
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!
Wonderful, thanks so much!
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
Wonderful, thanks so much!
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!
Awesome, I share your love of this cake. Thanks, Lynn!
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?
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.
best ever
Thanks so much!
Is the frozen fresh coconut supposed to be sweetened or no?
I don’t believe the fresh coconut is sweetened. If it is, very mildly.
Not find fresh coconut frozen anywhere what can I use in its place??
You can use extra shredded flaked coconut, if you can’t find it.
Is the cream of coconut sweetened or not
Cream of coconut has sugar in it.
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!!
Thanks so much Kim, I appreciate it and I’m delighted you love this cake!
The other way to lose some of the sweetness is to use all unsweetened coconut in place of the sweetened coconut, that way you don’t lose the moisture of the cream, but you lose the sweetness. I did this with a different coconut recipe recently, and my co-workers were commenting on how they loved the coconut flavor without the added sweetness. Martin’s (GiantFoods) in the Mid-Atlantic region makes an unsweetened coconut that you can find in the ‘organic’ section. One of the sweetened condensed milk brands does/did make a less sweet milk in the past. I haven’t looked for it recently, and I don’t know what they did to maintain consistency (maybe corn starch), but they did not replace it with artificial sweetener. The Cream of Coconut I use is actually unsweetened (Thai Kitchen in the Asian section).