Coconut Cream Cake

A moist coconut cake made with pudding mix, sour cream, and shredded coconut, finished with coconut cream-cheese frosting and a generous coconut topping. This easy 9-by-13-inch dessert makes 12 to 16 servings.

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Prep Time 20

Cook Time 30

Total Time 1

Servings: 12 servings

Ingredients Method Notes

Ingredients

Cake

1 box, about 15.25 ounces White or yellow cake mix
1 package, 3.4 ounces Instant coconut cream or coconut pudding mix
4 eggs Large eggs
1 cup Sour cream
1/2 cup Neutral vegetable oil
1/2 cup Water
1 teaspoon Coconut extract
1 cup Sweetened shredded coconut

Frosting

8 ounces Cream cheese, softened
1/2 cup Unsalted butter, softened
3 to 4 cups Powdered sugar
1 teaspoon Coconut extract
2 to 3 tablespoons Milk or heavy cream

Topping

1 cup Sweetened shredded coconut

Optional Garnish

1/2 cup Toasted coconut
As desired Coconut flakes or white chocolate curls

Method

Step-by-Step

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

Do not frost the cake while it is warm because the cream-cheese frosting can melt and slide off. For stronger coconut flavor, replace the water with canned, unsweetened coconut milk and use coconut cream pudding mix. Store leftovers refrigerated.