This easy coconut cream cake recipe makes a wonderfully moist dessert with a boxed white or yellow cake mix, sweetened cream of coconut, sweetened condensed milk, whipped topping, and shredded coconut. Bake the cake in a 9-by-13-inch pan at 350°F (175°C) for 30–35 minutes, poke holes into the warm cake, pour over the two creamy coconut mixtures, then chill it before serving.
Every bite tastes like coconut cream pie in soft, fluffy cake form. The sweet soaking mixture travels through the holes, creating tender pockets of coconut flavor, while the cool whipped topping and optional toasted coconut finish provide a creamy contrast with a hint of delicate crunch.
Jump to RecipeWhy You’ll Love This Recipe
This coconut cream cake is one of those desserts that looks festive without requiring advanced baking skills. A reliable boxed cake mix provides the structure, while the coconut soak supplies moisture and flavor that would be difficult to achieve with a simple layer cake.
The finished cake is soft, cool, creamy, and pleasantly sweet. It is especially convenient for gatherings because it can be made ahead, chilled in its baking pan, and cut into neat squares when dessert time arrives.
- Easy preparation: The cake begins with a convenient boxed mix.
- Moist texture: Cream of coconut and condensed milk sink into the warm cake.
- Make-ahead friendly: Chilling improves the texture and melds the flavors.
- Beautiful finish: Whipped topping and coconut create an inviting snowy topping.
If you enjoy soft cakes with creamy toppings, you may also like these cozy fruit cake ideas for another easy dessert occasion.
Ingredients You’ll Need
Start with one 15.25-ounce box of white or yellow cake mix. Follow the package directions using the typical additions of three large eggs, one-half cup vegetable oil, and one cup water; always check your specific box in case its directions differ.
The most important ingredient distinction is the cream of coconut. Use a sweetened product such as Coco López, not unsweetened canned coconut cream, because cream of coconut contains the sweetness and concentrated coconut character this poke cake needs.
You will also need one 14-ounce can of sweetened condensed milk. Together, the condensed milk and cream of coconut create the signature coconut cream pie flavor while helping the cake remain tender after chilling.
- One 8-ounce container frozen whipped topping, thawed
- One to one and one-half cups sweetened flaked coconut
- One-half teaspoon coconut extract, optional
The extract is not essential, but it adds another layer of coconut aroma. For the topping, use the coconut straight from the bag or toast it lightly for a deeper flavor and gentle crunch.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan. Preparing the pan first makes it easier to pour in the batter immediately and helps the finished slices release from the edges.
Step 2: Prepare the cake mix according to the package directions, using the eggs, vegetable oil, and water. Stir in the optional coconut extract, mixing just until the batter is smooth and evenly combined rather than overmixing it.
Step 3: Pour the batter into the greased pan and bake for approximately 30–35 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
Step 4: Let the cake cool for about 10 minutes, keeping it in the pan. While it is still warm, poke holes across the surface with the handle of a wooden spoon or a large fork, spacing the holes so the coconut mixture can reach the center of each slice.
Step 5: Shake or stir the cream of coconut thoroughly before opening or pouring it. Coconut solids often settle in the can, so mixing it first helps distribute the flavor and prevents a watery or overly concentrated pour.
Step 6: Pour the cream of coconut evenly over the warm cake, then pour the sweetened condensed milk over the top. Pause briefly so the liquids can flow into the holes instead of collecting only on the surface.
Step 7: Allow the cake to cool completely before adding the topping. Spreading whipped topping over a hot cake can cause it to soften, slide, or lose its light texture.
Step 8: Spread the thawed whipped topping evenly over the cooled cake. Finish with one to one and one-half cups of shredded coconut, covering the surface lightly or generously according to your taste.
Step 9: Refrigerate the covered cake for at least 1 hour before serving. This chilling time lets the soak settle through the crumb and makes the cake easier to cut into clean, creamy portions.
Pro Tips for the Best Coconut Cake
Do not skip the stirring step for the cream of coconut. The can may contain settled coconut solids, and pouring it without mixing can make one section of the cake thick and flavorful while another section becomes thin or excessively sweet.
For toasted coconut, spread the flakes in a dry skillet over medium-low heat and stir frequently until lightly golden. You can also toast them in a 350°F oven, watching carefully because sweetened coconut can brown quickly; cool the flakes completely before placing them on the whipped topping.
Use the boxed cake mix as directed rather than replacing it with an equal volume of flour. The mix contains built-in leavening and stabilizers that help the cake support the soaking liquids and retain a pleasant texture.
When poking the cake, make enough holes for the soak to distribute evenly, but do not mash the entire surface. A wooden spoon handle makes larger channels, while a large fork creates many smaller openings and a more even texture.
For another dessert with a creamy, delicate finish, take a look at this strawberry cream puffs recipe when planning a dessert table.
Variations and Serving Ideas
If you find coconut cake mix, it can replace the white or yellow cake mix for an even more pronounced coconut flavor. Prepare it according to its package directions, then continue with the same poking, soaking, chilling, and topping process.
For a coconut-pecan version, add one-half cup chopped toasted pecans over the whipped topping along with the shredded coconut. The nuts contribute a buttery crunch that pairs beautifully with the sweet, creamy cake.
Stabilized homemade whipped cream can replace tub whipped topping if you prefer a from-scratch finish. Add it only after the cake has cooled completely, and keep the dessert refrigerated until serving.
Serve the cake cold in square pieces with extra toasted coconut scattered over each portion. A few thin curls of fresh coconut or a small spoonful of softly whipped cream can make each serving look especially inviting.
For an autumn gathering where coconut is not the main flavor, this pumpkin cake with cream cheese frosting makes a warmly spiced companion dessert.
Storage and Make-Ahead Advice
Cover the cake tightly with plastic wrap, foil, or a lid that fits the baking pan, then store it in the refrigerator. Because the topping and soaking mixture are dairy-based, keep the cake chilled rather than leaving it at room temperature for extended periods.
The cake benefits from at least 1 hour of refrigeration, and it can be prepared earlier in the day for a relaxed serving schedule. The longer rest gives the liquids more time to distribute through the crumb, producing the soft texture that makes this dessert special.
For the neatest slices, use a sharp knife and wipe the blade between cuts. If the toasted coconut is being used, cool it fully before assembly and reserve a little extra for refreshing the top just before serving.
Easy Coconut Cream Cake
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan. Prepare the white or yellow cake mix according to the package directions with the eggs, vegetable oil, and water, adding the coconut extract if desired.
- Pour the batter into the prepared pan and bake for approximately 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
- While the cake is still warm, poke holes across the surface with the handle of a wooden spoon or a large fork. Shake or stir the cream of coconut thoroughly, then pour it evenly over the cake, followed by the sweetened condensed milk.
- Allow the liquids to soak into the holes, then cool the cake completely. Spread the thawed whipped topping over the surface and sprinkle with 1 to 1 1/2 cups of shredded coconut.
- Refrigerate the covered cake for at least 1 hour before slicing and serving. Keep leftovers covered in the refrigerator.
Notes
Final Thoughts
This easy coconut cream cake delivers maximum comfort with very little effort. The dependable cake mix, sweet coconut soak, fluffy topping, and generous sprinkle of coconut come together in a dessert that tastes both nostalgic and special.
Prepare it when you need a crowd-friendly dessert that can wait in the refrigerator until guests arrive. Whether you serve it plain, with toasted coconut, or with a handful of pecans, each chilled slice offers a tender crumb and creamy coconut flavor from edge to center.