Best Coconut Cake Recipe with Fresh Coconut
This is hands down the BEST Coconut Cake recipe you’ll ever make. This easy coconut cake recipe uses fresh coconut and a secret ingredient to make a super moist coconut cake that is perfect for celebrations and holidays.
I love this coconut cake recipe and I’m not exaggerating when I tell you that it is the BEST coconut cake recipe you’ll ever make! It has been making an appearance as a holiday dessert at our family dinners since I was a little girl.
The secret ingredient is cream of coconut and fresh coconut. It is SO much better than the dried, sweetened coconut you find in the baking aisle!
This cake is a really special memory for me. Grandma doesn’t get to cook for us during the holidays anymore but I know she’d be happy to hear that I’m baking her cake! I hope you try it and if you do I hope you love it as much as I do.
This cake is a southern tradition just like this Hummingbird Cake and Sock it to Me Cake, and I love my grandma’s version.
Table of contents
- Ingredients You’ll Need
- Equipment You’ll Need
- What is Cream of Coconut vs. Coconut Cream?
- Doctored Up Cake Mix
- Fresh Coconut for Cake
- Where Can I Find Frozen (Fresh) Coconut:
- Do I thaw the fresh coconut before putting it on the cake?
- Instructions for Coconut Cake
- Make a Sheet Cake
- Coconut Cream Cheese Frosting
- Assembling the Cake
- What Fillings Can I Add?
- How to Freeze Coconut Cake
- Frequently Asked Questions
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Ingredients You’ll Need
- White cake mix – I’ve always used white cake mix for this but I do use the egg yolks in the eggs so honestly a yellow cake mix works just as well. It will just but a little darker yellow.
- Sour cream – Make sure you use full fat sour cream for this!
- Vegetable oil – I’ve been asked if you can substitute butter for the vegetable oil and the answer is yes. You can do a 1:1 substitution of melted butter. I suggest unsalted butter so you don’t add any extra salt to the mixture.
- Eggs – You’ll be using 6 large eggs for the 3 layer version of this cake.
- Cream of coconut – See below for an explanation of the difference between cream of coconut vs coconut cream. They are different!
- Cream cheese – Use a block of full fat cream cheese not whipped cream cheese or reduced fat cream cheese.
- Milk – You could also use heavy cream if you prefer.
- Powdered sugar
- Vanilla extract or Coconut extract – My grandma always made this cake with vanilla extract in the frosting but I have started using coconut extract instead to give it just a little extra boost of flavor.
- Fresh frozen coconut – This is the star of the dish! The fresh coconut tastes so much different than dehydrated coconut and gives the cake a totally different texture. If you have trouble finding it in your area see the notes below about other options and where to find it.
Equipment You’ll Need
- 3 9-inch cake pans – I like having 3 identical cake pans so I can divide up the batter and bake everything at one time.
- Cake Boards – Placing your cake on a cake board before frosting makes it much easier to wrap it up and store it in the freezer.
- Cake Carrier – You’re going to need to take this cake to all of your events from now on!
What is Cream of Coconut vs. Coconut Cream?
Cream of Coconut is coconut cream that has been sweetened like sweetened condensed milk in coconut form. It is most often used in cocktails and has a super intense and sweet coconut flavor. This recipe calls for cream of coconut and you should not substitute coconut cream. You can find cream of coconut with the other drink mixers at the grocery store. The most common brand is Coco Lopez or Coco Real.
If you buy a little more than you need whip up a batch of our Pina Colada Tropical Fruit Salad or Pina Colada Cake Bites.
Coconut cream is the cream that rises to the top of coconut milk. You can make your own by simmering four parts shredded coconut in one part water.
Doctored Up Cake Mix
My grandma used to make it for Easter, Thanksgiving, and if I asked extra nice, Christmas! Everyone in my family loves it, even the ones who aren’t a big fan of coconut.
She wasn’t a from scratch baker (that was my other grandma) and this cake starts with a box of cake mix but you doctor it up by skipping the instructions and ingredients on the back of the box and instead adding eggs, oil, sour cream and cream of coconut.
Fresh Coconut for Cake
I know I’ve said it several times now but the fresh coconut really is the star of this cake recipe. Over the years we’ve gotten a lot of feedback from readers and the biggest issue is people not being about to find it in stores.
I’ve detailed places to find it below but if you can’t here are some substitutions for your cake:
- Unsweetened toasted coconut flakes
- Sweetened coconut flakes/shredded coconut
- Unsweetened coconut flakes/shredded coconut
Where Can I Find Frozen (Fresh) Coconut:
The thing that I think makes it so much better than a lot of store bought coconut cakes is that it is coated in fresh coconut. None of that shredded coconut you find on the shelves. Fresh coconut is usually shaved and can be found in the freezer section near the frozen fruit at the grocery store.
Goya, Bird’s Eye, and Harris Teeter are the brands of fresh frozen coconut I have used. I have found them at Harris Teeter, Food Lion, Trader Joe’s (it comes in chunks you will need to shred yourself), and Asian food markets.
Do I thaw the fresh coconut before putting it on the cake?
I take my frozen coconut out of it’s bag and break it apart in a small bowl. Then I let it sit there as I frost the cake. It only takes a few minutes to thaw. It will be very moist because it is fresh coconut. You can pat it with a paper towel to remove some of the excess moisture if needed.
Instructions for Coconut Cake
Step 1 – Prepare oven and pans. Preheat the oven to 350°F. Prepare three 9″ inch cake pans by lightly greasing them and then dusting with flour. Cut a piece of parchment paper to fit in the bottom of each pan.
Step 2 – Make batter. Mix the cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large mixing bowl. I like to use my stand mixer with the paddle attachment on medium-high speed but you can also use an electric hand mixer or just mix it together by stirring with a spatula.
Step 3 – Fill pans. Divide cake batter evenly between the 3 prepared pans. Each pan should be filled to slightly higher than 1/2 to ensure that the cake does not overflow as it bakes. You may have extra batter.
Step 4 – Bake. Place the filled cake pans in the oven and bake for approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
Step 5 – Make the frosting. While the cake bakes make the frosting by combining powdered sugar and cream cheese together in the bowl of your mixer. You will need an electric mixer with a whisk attachment for the frosting so you can whip everything together into light fluffy frosting.
Add the vanilla extract or coconut extract and keep whisking. If the frosting seems a little stiff you can add a little milk to help it reach a spreadable texture. This could mean you don’t need any milk at all. Just pay attention to the texture and add the milk in small amounts, then whisk thoroughly before adding any more.
Step 6 – Cool. Remove the cakes from the oven and let them cool for 10-15 minutes in the pan. Then gently remove the cake from the pans and let it finish cooling on a wire rack until the layers reach room temperature.
Make a Sheet Cake
This recipe makes a 3 layer cake but if you cut all of the ingredients in half it makes a 2 layer cake. We’ve included the instructions in the notes section of the recipe below.
If you want to make a sheet cake in a 9×13 inch pan instead of a layer cake we’ve got you covered. We’ve adapted this recipe to make an awesome Coconut Sheet Cake.
Coconut Cream Cheese Frosting
The frosting for this cake is a homemade cream cheese frosting. I used to just make it with vanilla frosting but once I discovered coconut extract I began substituting that for the vanilla extract to make it into a coconut cream cheese frosting.
It isn’t a dramatic flavor difference so if you can’t find the coconut extract don’t worry.
The majority of your coconut flavor is coming from that delicious fresh coconut that is packed onto the outside of the cake.
Assembling the Cake
- Place one 9 inch round cake on a cake board (this will make it easier to move cake to the freezer. If you are not freezing it you can skip this step and instead place it on your cake stand or your cake carrier bottom.
- Frost the top of the layer and place the next layer of cake on top. Frost the top of that layer and place the third and final layer on top.
- Frost the top and sides of the cake.
- Press coconut into sides and onto top of cake.
- Once cake is frosted wrap it in plastic wrap and then aluminum foil and place in the freezer. Take it out to thaw at least 4 hours before you are ready to serve.
What Fillings Can I Add?
If you’re thinking about adding a little extra flavor to your cake you can add a filling in between the layers. The flavors that go best with coconut are:
- Lemon (check out my how to make lemon curd)
- Lime
- Strawberry
- Orange
- Pineapple
- Mango – I’ve used a mango curd filling with this coconut cake recipe and with my coconut mango cupcakes and it was a huge hit!
How to Freeze Coconut Cake
You can make this cake up to 1 month ahead of time and store in the freezer. Actually, the thing that I love about this cake is that you should make it at least two days ahead of time and put it in the freezer. At least that’s what my grandma said, and you really should always listen to your grandma!
It’s pretty great because for the holidays you can make it in advance and then pull it out a few hours before your party and have an amazing dessert.
- Assemble the cake, frost it and add the fresh coconut on the outside.
- Then you wrap it with two layers of plastic wrap to seal in the freshness.
- Cover it with a layer or two of aluminum foil to insulate the cake and keep it from getting freezer burn.
- Place the coconut cake in the freezer until you are ready to use.
- Remove the coconut cake at least 4 hours before you are ready to serve to give it time to thaw. Place it on your cake stand or serving platter and let it sit out at room temperature until you’re ready to serve.
Frequently Asked Questions
How do I ensure my coconut cake stays moist?
The secret to a moist coconut cake lies in a few key practices: First, don’t overbake the cake; remove it from the oven as soon as a toothpick inserted into the center comes out clean. Secondly, using ingredients like sour cream can help keep the cake tender. Lastly, freezing a cake helps to lock in the moisture. Wrap the cake in plastic wrap and foil and place in the freezer. It can be stored in the freezer for up to 1 month.
Can I make coconut cake ahead of time?
Yes, you can! Coconut cake is actually one of those wonderful desserts that tastes better a day after it’s made. The flavors have time to meld together, and the moisture levels out, giving you a perfectly balanced cake.
You can make this cake up to one month ahead of time. Let it cool, then frost it and add the fresh coconut before wrapping it tightly and storing it in the freezer. Just remember to let it come to room temperature before serving for the best flavor and texture.
What’s the best frosting for coconut cake?
While taste is subjective, a rich cream cheese frosting or a fluffy white frosting, like this 7 minute frosting, are popular choices that beautifully complement the lightness and flavor of coconut cake. Both options provide a creamy texture and a sweet contrast to the cake’s crumb.
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Best Coconut Cake Recipe with Fresh Coconut
Ingredients
Cake
- 2 boxes White cake mix, 15.25 oz each
- 16 ounces Sour cream
- 1/2 cup Vegetable oil
- 6 large Eggs
- 15 ounces Cream of coconut, such as Coco López or Real Coco
- 2 tablespoons Coconut extract, optional
Frosting
- 16 ounces Cream cheese, use a block NOT whipped
- 4 tablespoons Milk, See note 1 below
- 2 pounds Powdered sugar
- 2 teaspoons Vanilla extract or coconut extract
- 4 bags Fresh frozen coconut, (about 24 oz)
Instructions
Cake
- Heat oven to 350°F
- Prepare three 9 inch cake pans by lightly greasing and then dusting with flour. Cut a piece of parchment paper to fit the bottom of each pan.
- Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. For a little extra boost of coconut flavor you can add 2 tablespoons of coconut extract (optional).
- Divide cake batter evenly between the three prepared 9” pans. Each pan should be filled to slightly higher than 1/2 to ensure that the cake does not overflow as it bakes. You may have extra batter.
- Place pans in the oven and bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
- Remove the pans from the oven and let the cakes cool in the pan for 5-10 minutes. Then remove the cakes from the pan and let them cool on a wire rack until room temperature.
Frosting
- Whisk powdered sugar and cream cheese together in the bowl of your mixer.
- Add vanilla or coconut extract and keep whisking.
- Test the consistency. The frosting should be thick but spreadable. If it is too firm add a small amount of milk and whisk again. See note #1.
Assemble Cake
- Remove the parchment paper from each layer of cake.
- Place one cooled cake layer on a cake board (this will make it easier to move cake to the freezer. If you are not freezing it you can skip this step). Frost the top of the layer and place the second layer on top. Frost the top of that layer and place the third and final layer on top.
- Frost the top and sides of the cake.
- Press coconut into sides and onto top of cake.
- Once cake is frosted wrap it in a layer of plastic wrap and then a layer of aluminum foil and place in the freezer. Take it out to thaw at least 4 hours before you are ready to serve.
Notes
- You may not need to add any milk. Make your frosting without adding any milk and see what the consistency is like. You want it to be thick but easily spreadable. It should NOT be runny! If it is too thick add a small amount of milk and whisk again. Test the consistency before adding any more milk.
15.25 ounces box White cake mix
8 ounces Sour cream
1/4 cup Vegetable oil
3 Eggs
7.5 ounces Cream of coconut such as Coco López
Frosting
8 ounces Cream cheese
2 tablespoons Milk
1 pound Powdered sugar
1 teaspoon Vanilla extract
2 bags Fresh frozen coconut about 12 oz
Nutrition
Update Notes: This recipe was originally published on 6/25/2015 and was updated to include new photos on 4/10/2019.
I love all things coconut. Looks tasty!!
what about a cream in the mild of the layers.how do you make it
In this recipe I just used frosting between the layers BUT I have a great mango curd recipe that I will be sharing in the next week or two and it was amazing as a filling between the layers.
Love mango recipes I make a jam from mango all the tim
Hello where would I find the mango curd recipe? Thanks
You can find the mango curd recipe here http://www.homemadeinterest.com/coconut-mango-cupcakes/
Recipes from grandmother’s are always the best! I have to try this one, pinning!
I love it when people share family recipes! There’s something beautiful about being to bake a memory. What a delicious looking cake, thank you for sharing!
Thanks Mary, so many of my memories center around food. I blame being raised by amazing southern cooks!…I also blame my waistline on that too 😉
Coconut cake is my favorite, but I like to make it with seven minute frosting. ‘-)
It is delicious both ways I’m just one of those people who loves sickeningly sweet frosting. Melinda agrees with you seven minute frosting all the way :).
Can’t wait to try this cake! Love coconut and thanks for the tip on finding it fresh in the freezer section.
I had to throw in that tip because I wandered around the grocery store searching for it for what seemed like forever, then I resorted to calling my mom (moms know everything!) and she pointed me in the direction of the freezer section. 🙂
Just looking at it, it makes my mouth water! Yum. Oh. (!!!)
I LOVE coconut cake and this looks delicious!!! I’m saving this recipe for sure! Linking up from Best of the Weekend!
xoxo
Lisa @ Fun Money Mom
i just love coconut cake….unfortunately, I am the only one in my family who does. That means I either throw away a huge amount of cake…or I eat it all. I suppose I could make cupcakes and freeze them….
I think this would work great as cupcakes, and this cake really is good after being in the freezer!
Yum! Looks delicious! I’m obsessed with monochromatic white and this cake on that white cake stand looks so beautiful. I’d love to invite you to share some of your recipes at my brand new link party on Thursday at my blog. I hope to see you there! –Lela @ http://www.inthenewhouse.com
Thanks Lela, there is something beautiful about coconut cake. I think it is the solid white with the rough texture of the coconut.
My husband loves coconut! This is a keeper…thanks for sharing with the Thursday Blog Hop!
This looks absolutely amazing! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
I will try to make this beautiful coconut cake. I’m not
Great on making cakes but I do love coconut. That’s for
Putting it on Facebook.
If I can make it I promise you that you can 🙂
Cant wait to try coconut cake
Refrigerate at least one night so the coconut adds moisture to the cake. Each day the cake gets more moist. Awesome cake. Of course, my grandma made hers from scratch. Both cakes are sooooo good.
All I can say is WOW!! Thanks so much for sharing on homework | The Inspiration Board. I featured you today http://www.carolynshomework.com/2015/07/the-inspiration-board-spotlight-213.html
Thanks so much Carolyn!
I made this cake, and while I think it is decent, it certainly isn’t the best coconut cake I’ve ever made. Here is what I loved about it: adding sour cream and coconut to the cake mix does make it moist, it also seems to cook very evenly. I like the added touch of the fresh frozen coconut. Here’s what I didn’t like: 1) the icing. I thought it tasted terrible. A coconut buttercream would have been much better. I didn’t care for the taste of the vanilla in the frosting, my gut told me to use coconut extract but I didn’t listen and used the vanilla. I also thought 2 T of milk was to much given you had the cream cheese. Overall, I thought the icing was to soft fr the cake. Again, a nice coconut buttercream would have been better. 2) I think the directions could have been a little more thorough. For instance, how long do you have to take it out of the freezer before you serve it.
Thanks for your comments Bobbie, I’m sorry you weren’t as in love with the cake as I am. I think your idea of a coconut butter cream frosting sounds great. Like I said in the post a lot of people do use a butter cream frosting on their coconut cake I just prefer the cream cheese frosting. I will definitely add instructions on when to take the cake out of the freezer (I do it in the morning on the day I am going to serve it ) thanks for the suggestion.
What do you mean when you say 2t of milk ?
Hi Barbara, that is 2 tablespoon of Milk
E never had coconut cake but this sounds amazing! I love layered cakes! Thanks so much for sharing, Kat! Hope you have a great week!
I’m baking this cake for my mother’s 59th bday. It looks so good. Cnt wait to try. Do u freeze it before u frost it or after. TIA
You freeze it after. Just take it out a few hours before you are ready to serve it so it can thaw.
Love visiting this site for fun and delicious recipes
Thanks Cynthia, we love having you here 🙂
Your cake looks delicious. Would like to make it for my mom’s birthday but I have never used cream of coconut before. All I find is a 15 oz. can. When you mix it up there is only about 11/4cups of liquid. How much do you use in the batter? Thanks.
The original recipe calls for an 8.5 oz can but like you I was only able to find 15 oz cans so I just used half a can and froze the rest for later use. Hope that helps.
Is this cake a 3 layer or 2 layer because the picture shows a 3 layer sliced cake but in the recipe it calls for 2-9 inch cake pans? I love me some coconut anything.
The recipe is for a two layer cake. I doubled it and portioned the mix into 3 9″ round pans to make a three layer. I hope you like it!
Hey so I plan to make this cake for a very large party and saw you doubled it for a three layer cake. Just so I’m 100% clear – you doubled every ingredient listed, not just the frosting? 🙂
Yes, I doubled every ingredient. I hope you enjoy it!
Hi Kat,
So did you buy two boxes of cake mix?
Thank you
Hi! I double the recipe that is written to make a big three layer cake so I use two boxes of cake mix and double all of the other ingredients also.
Do you have to freeze????
No you don’t have to freeze it.
I made this for Easter and was extremely disappointed. I followed the directions exactly and the cake came out very dry. It crumbled when I tried to cut it and plate it. It was still the same the following day after letting it sit overnight in the refrigerator.
I’m sorry you had a bad experience. With 3 eggs, sour cream, vegetable oil, and cream of coconut I have no idea how this cake could have come out dry for you. I have never had that problem.
Hi. I just made this yummy, Delicious cake for Easter Sunday Dinner. My family loved it. I did end up putting a vanilla cream filling in between the 2 layers. It made it even better. Super good. Your directions were perfect . Thanks for the recipe.
Thanks for letting me know! I’m so glad you liked it!! Vanilla cream in the middle sounds delicious I will have to try that next time.
should it come out clean on a toothpick? its in the oven now : )
Sorry I just got this. It should come out clean. Hopefully it is baked and cooling by now! I hope you like it as much as I do.
Absolutely delicious! I’m not a “baker” by any means. I wanted to make something special for Easter and came across this recipe. I decided to try this one over many others because you said it was your grandmother’s recipe – and those are always the best. Plus, it used boxed cake mix and I felt that was a safer choice for me lol. It was so good! I literally was shocker that I made it. It was super moist and not too sweet like so many coconut cakes I’ve had…it was just perfect. The only 1 change I would make the next time is – I would not add the 2T of milk to the frosting. It made it a bit too runny and made it difficult to frost. I ended up adding extra powder sugar and coconut to thicken in. In my opinion, the milk just isn’t needed. I even refrigerated the frosting for 1 hr to thicken it and it didn’t help. I also didn’t freeze the cake…I only refrigerated it overnight because my freezer was full and it wouldn’t fit. So that’s not something you HAVE to do if you don’t want to.
Let me say to those of you wondering whether you should make this or not. Yes! You should! My in laws are very picky about their desserts and since Easter they’ve been asking when I’m making another one. It only lasted 2 days in our house. Trust me, it’s the best coconut cake I’ve ever eaten! Thank you for sharing, it will be going in my recipe book for sure. What is your grandmother’s name? I’d love to name it after her! 🙂
Thank you so much for taking the time to come back and let me know how it turned out. I’m so glad you and your family enjoyed it. My grandma passed away at the end of last year so this recipe is even more special to me now. Her name was Mary and I know she would be so happy that people and their families are enjoying her cake 🙂
Oh my goodness, I am so sorry to hear your grandmother passed. I will name it Mary’s Coconut Cake when adding to my favorite recipes in honor of her. Hugs to you & your family!!
I tried to make this recipe for my moms birthday, and I messed them up big time! I wasn’t sure if I was or wasn’t supposed to follow the directions on the cake box, or just the website! So I used both, and it was very liquidy.
I’m sorry you had trouble with it Delaney. You are only supposed to use the ingredients listed in the recipe not the ingredients on the back of the box. I will try to make that clearer.
How long or when do you let the frozen coconuts thaw to place on the cake?
You only have to let it thaw enough to be able to break the coconut up. Then just pat the coconut onto the frosting.
Thank you!
Can I make this Wednesday night and take it out of the fridge for a party on Saturday or is that too long in the fridge?
This is a pretty moist cake so I think you will be fine. I would suggest putting it in the freezer if possible then taking it out the day of the party.
I’m going to use buttercream icing since I live in a humidity area. When placing it in the freezer do you place it in a box and then put it in the freezer?
I just put mine on a cake round (cardboard round) to make it easy to lift and move around, then cover it in plastic wrap. The coconut on the outside keeps the wrap from sticking to the cake. Even if you use a box I would still wrap it in plastic wrap to keep it fresh.
It’s in the oven right now I’m excited to see how it turns out. I used the whole 15 oz can because im lazy and don’t like random leftovers that will never be used lol. I found this recipe that uses cream coconut to make a whipped cream and I want to try that as a frosting since I’m not a fan of butter or cream cheese based frosting. Hopefully it comes out good if not then it’s probably my fault since I didn’t do everything exactly. But beautiful cake 🙂
i’m not sure what that much cream of coconut will do to it but I bet it tastes delicious, lol! I just made this cake yesterday for a party and i doubled the recipe for three nice thick layers. I am going to update the recipe because when you double it it uses 1 container of sour cream and 1 container of Cream of Coconut so no leftovers! Let me know how it turns out 🙂
The cake came out fine probably because it was from a box not from scratch. Beautiful cake. I put some peaches and strawberries between the layers for fun and it tastes delicious yay thank you
Wow! Kat! I’m a coconut cake hater, I mean I’ve always hated coconut cake. I just made this cake for my dad for his birthday & it was awesome!!! BEST coconut cake I’ve ever had hands down!! My family agrees! I will be using this recipe many times in the future. Thanks so much for sharing! It was like coconut cream pie but in cake. Delicious!! Just had to rave!
Well you just made my day :). I’m so glad you and your family liked it!!
Where in the store do I find cream of coconut? I’ve never heard of it before. Is it where the cake mixes are?
It is usually where the mixers for mixed drinks are. I think the most popular brand is Coco Lopez and it is often used in Pina coladas. So in my grocery store it is in the soda aisle at the end where they have the margarita and daiquiri mixes.