Coconut Cream Cake is a moist, tender 9-by-13-inch dessert made with white or yellow cake mix, instant coconut pudding, sour cream, coconut extract, and sweetened shredded coconut. It bakes in 30 to 35 minutes, then gets covered with creamy coconut cream-cheese frosting and more coconut for a simple cake that serves 12 to 16 people.
Every bite delivers soft cake, rich coconut flavor, tangy frosting, and a pleasantly chewy finish from the shredded coconut. The recipe takes about 20 to 25 minutes to prepare, requires 45 to 60 minutes for cooling and frosting, and should be chilled for at least 30 minutes before slicing.
Jump to RecipeWhy You’ll Love This Recipe
This coconut cream cake has the comfort of a classic sheet cake with the rich flavor of a bakery-style coconut dessert. The pudding mix helps create a soft, moist crumb, while sour cream adds tenderness and a gentle tang that keeps the cake from tasting overly sweet.
Because it starts with a boxed cake mix, the batter comes together quickly without measuring flour, baking powder, or salt. It is an excellent choice for birthdays, potlucks, Easter gatherings, showers, and holiday dessert tables.
The frosting is equally inviting. Cream cheese and butter make it smooth and rich, powdered sugar provides sweetness, and coconut extract reinforces the tropical flavor without requiring a complicated filling.
If you enjoy creamy frostings on tender cakes, you may also like this banana cake with cream cheese frosting, another dependable dessert for sharing.
Ingredients You’ll Need
For the cake, gather one 15.25-ounce box of white or yellow cake mix, one 3.4-ounce package of instant coconut cream or coconut pudding mix, four large eggs, one cup of sour cream, one-half cup of neutral vegetable oil, one-half cup of water, one teaspoon of coconut extract, and one cup of sweetened shredded coconut.
The sour cream and oil are important for the cake’s moist texture. The eggs give the batter structure, while pudding mix brings concentrated coconut flavor and helps the finished cake stay soft after chilling.
The frosting requires eight ounces of softened cream cheese, one-half cup of softened unsalted butter, three to four cups of powdered sugar, one teaspoon of coconut extract, and two to three tablespoons of milk or heavy cream. Begin with three cups of sugar and add more if you prefer a thicker, sweeter frosting.
For the topping, keep another cup of sweetened shredded coconut ready. You can use it as is for a snowy white finish, or toast one-half cup for a deeper flavor and a delicate crisp texture.
- Bring the eggs, sour cream, cream cheese, and butter to the appropriate temperature before mixing.
- Use coconut cream pudding mix when available for the clearest coconut flavor.
- Measure the cake mix by the package size rather than adding extra dry mix.
For a different creamy cake idea, take a look at this almond cream cake recipe when planning a dessert assortment.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan thoroughly, paying attention to the corners so each slice releases neatly after chilling.
Step 2: Add the cake mix, instant pudding mix, eggs, sour cream, vegetable oil, water, and coconut extract to a large mixing bowl. Beat until the batter looks smooth and evenly combined, scraping down the sides once or twice as needed.
Step 3: Fold in one cup of sweetened shredded coconut with a spatula. Use a gentle motion so the coconut stays distributed throughout the batter instead of collecting at the bottom of the bowl.
Step 4: Spread the batter evenly in the greased pan. Smooth the top with the back of a spatula, since an even surface helps the cake bake at the same rate from edge to center.
Step 5: Bake for 30 to 35 minutes. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs; avoid waiting for a completely dry toothpick.
Step 6: Place the pan on a cooling rack and let the cake cool completely. This cooling period generally takes part of the recommended 45 to 60 minutes for cooling and frosting, and it is essential because warm cake can cause the frosting to melt and slide.
Step 7: While the cake cools, beat the softened cream cheese and butter until smooth. Gradually add three to four cups of powdered sugar, then mix in the coconut extract and two to three tablespoons of milk or heavy cream until the frosting is creamy and spreadable.
Step 8: Spread the frosting over the completely cooled cake, reaching into the corners with an offset spatula or the back of a spoon. Sprinkle the top with one cup of shredded coconut, or use toasted coconut for extra color and crunch.
Step 9: Refrigerate the frosted cake for at least 30 minutes before slicing. Chilling gives the frosting time to set and makes the pieces easier to cut into neat squares.
Pro Tips for the Best Coconut Cake
Softened ingredients make a smoother frosting, so allow the cream cheese and butter to soften before beating. They should be pliable but not melted or oily, which helps the frosting hold its shape on the cake.
Do not frost the cake while it is warm. Even a slightly warm surface can loosen the cream-cheese frosting, causing it to melt and slide toward the edges.
For toasted coconut, heat the oven to 325°F and spread about one-half cup of coconut on a baking sheet. Toast for about 5 to 8 minutes, stirring once or twice, and watch closely because sweetened coconut can brown quickly.
If you want a more pronounced coconut flavor, replace the one-half cup of water with canned, unsweetened coconut milk. Use coconut cream pudding mix rather than vanilla pudding mix for the most direct coconut taste.
For a polished presentation, reserve a little toasted coconut for the center of each slice. Coconut flakes or white chocolate curls can also be added just before serving, giving the pale frosting an elegant finish.
When serving a variety of creamy desserts, this easy no-bake banana cream cheesecake makes a lovely companion to the coconut cake.
Serving, Storage, and Make-Ahead Advice
Serve this cake cold or allow it to sit briefly at room temperature after refrigeration. The chilled version has the firmest frosting and the cleanest slices, while a short rest makes the crumb feel especially soft.
Use a sharp knife for cutting and wipe the blade between slices for tidy edges. Depending on the occasion, cut the sheet cake into 12 generous pieces or 16 smaller squares for a dessert buffet.
Store leftovers refrigerated because the frosting contains cream cheese. Cover the pan tightly or transfer individual pieces to airtight containers, and keep the cake chilled until you are ready to serve it again.
The cake is also well suited to advance preparation. Bake it, cool it completely, frost it, add the coconut topping, and refrigerate it for at least 30 minutes before serving; this gives the flavors time to settle while keeping the preparation manageable.
If you are creating a dessert table with playful sweets, consider pairing it with this funnel cake apple fries recipe for a fun contrast of textures.
Easy Variations to Try
The formula is flexible while keeping the same coconut-forward character. Some versions use a homemade white or yellow cake instead of boxed mix, which is a good option when you already have a favorite scratch recipe.
For a softer, more custard-like dessert, published variations sometimes add sweetened condensed milk or coconut milk to the baked cake. That approach creates a texture closer to tres leches, so it is different from the straightforward frosted sheet cake presented here.
Another variation uses coconut cream pudding or pastry cream as a filling and finishes the cake with whipped cream instead of cream-cheese frosting. The filling version feels lighter and more layered, while the cream-cheese topping offers a richer, tangier finish.
Keep the shredded coconut in the batter even if you change the topping. It adds a subtle chew and makes the coconut flavor noticeable in every forkful rather than only on the surface.
For another cream-cheese-frosted treat, you can also serve these decadent pumpkin bars alongside the coconut cake during an autumn gathering.
Coconut Cream Cake
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan.
- Beat the cake mix, pudding mix, eggs, sour cream, oil, water, and coconut extract until smooth.
- Fold in 1 cup of sweetened shredded coconut, then spread the batter evenly in the prepared pan.
- Bake for 30 to 35 minutes, or until the center springs back and a toothpick comes out clean or with a few moist crumbs.
- Cool the cake completely before frosting.
- Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then beat in the coconut extract and enough milk or cream to create a spreadable consistency.
- Frost the cooled cake, cover it with the remaining shredded coconut or toasted coconut, and refrigerate for at least 30 minutes before slicing.
Notes
Final Thoughts
Coconut Cream Cake is the kind of dessert that looks special while remaining wonderfully practical. A few convenient ingredients create a moist cake, and the creamy coconut frosting plus snowy topping make every slice feel festive.
Follow the cooling and chilling steps carefully, especially before frosting, and the result will be easy to slice and beautiful to serve. Whether you choose plain shredded coconut, toasted coconut, coconut flakes, or white chocolate curls, this cake is a sweet, creamy favorite for nearly any celebration.
Make it for your next gathering when you want a reliable dessert with bright coconut flavor and a soft, tender crumb. With 12 to 16 servings from one pan, there is plenty to share and, if you are lucky, a chilled piece left for tomorrow.