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 very first version of this cake that I tasted was many years ago when my Mom made it to take to a church dinner. One bite and from that day on, I was a lover of all things coconut. The ease of being able to prepare this in advance makes it an all-time favorite in my Southern kitchen.
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.
- 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 ½ 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
- ½ 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 teaspoon pure vanilla extract
- 1 6 oz package frozen fresh coconut, thawed
Instructions
- Preheat the oven to 350°F. Grease and flour a 13 x 9 x 2 inch non stick metal pan or spray with baking spray.
- For the cake: Prepare the cake per the directions on the box, plus ½ 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.
- For the 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.
- For the 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.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Tracey Quance
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!
Melissa
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!
LINDA LARKIN
Probably one of the best cakes I've ever had, so yummy and decadent! Try it, you'll love it
Melissa
Thank you we love it, too!
Matthew O. Ontario, Canada
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.
Melissa
I'm so happy you love this cake, thank you!
krystal
amazing!!!
Ash
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!
Melissa
Hi Ash, coconut milk is a thinner product so please adjust the amount as you see fit. It will still be delicious, though.
Kyran N
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??
Melissa
I haven't tested this particular cake as a layer cake. If you try it, let us know how it goes.
Katie
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!
Opal Poplin
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.
Melissa
Hi Opal, I love sharing with my neighbors, also. You can freeze this cake, sure. Thaw in the fridge overnight. Thanks so much!
Amanda Sullivan
Hi
This makes the second time i have made this cake! Absolutely delicious! Im so glad i found this recipe.
Melissa
Hi Amanda, I'm so happy you're enjoying it, thanks!
Brenda Bittle
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
Melissa
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.
Therese
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.
Lynn Davis
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!!
Melissa
Hi Lynn, that's wonderful news, thank you so much!
EmmaLee Brown
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.
Melissa
Hi EmmaLee, I'm so happy you enjoyed this recipe, thank you!
Lynn Davis
I have made this cake and it is one of the best I have ever made or consumed!! simply delish!
Melissa
How wonderful, thank you!
Donna
This cake is delicious, my family loves it!
Melissa
Thanks Donna!
Lynn
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!
Melissa
Wonderful, thanks so much!
Doris Arrington
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
Melissa
Wonderful, thanks so much!
Lynn Davis
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!
Melissa
Awesome, I share your love of this cake. Thanks, Lynn!
Cindy
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?
Melissa
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.
debi ledford
best ever
Melissa
Thanks so much!
Michelle H
Is the frozen fresh coconut supposed to be sweetened or no?
Melissa
I don't believe the fresh coconut is sweetened. If it is, very mildly.
Diane
Not find fresh coconut frozen anywhere what can I use in its place??
Melissa
You can use extra shredded flaked coconut, if you can't find it.
Donna Medlong
Is the cream of coconut sweetened or not
Melissa
Cream of coconut has sugar in it.
Kim Weckwert
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!!
Melissa
Thanks so much Kim, I appreciate it and I'm delighted you love this cake!
Therese
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).