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 like this recipe and will use it. to kat I am a jeter from SC
Yay! Us Jeters have to stick together! 🙂
Are there any high altitude (+7000 ft) modifications for this recipe?
Hi Bobbi, unfortunately I have no experience with high altitude baking. You might check the back of the cake mix box to see if they offer any suggestions.
Ivet never been a big fan of coconut but it’s my sweet Grandma’s favorite and it was her birthday today so…what Grandma wants Grandma gets & omgoodness! This cake is sooo delicious… extremely moist and rich with flavor. This recipe is for sure a keeper! Thanks!????
I was craving coconut cupcakes and chose this recipe to use. It was the absolute best. I am a big fan of starting with a box mix because you can create so many great cupcakes with that base. The only change I made was to use butter instead of oil and add a teaspoon of coconut flavoring to the batter for some extra coconut taste. They were sooo good. This is now my “go to” recipe for coconut cupcakes.
I baked this cake this weekend and it was so very delicious!!! I will be making it again! It’s a perfect Holiday cake!! Now, I want a chocolate one. Do you think I could substitute chocolate syrup for the cream of coconut? Or would it matter if I just left this ingredient out?
I don’t know what would happen if you added chocolate syrup instead. I think it would be ok but I would probably just skip that ingredient to be sure 🙂
Thank you!!
My daughter is lactose intolerant, what would be my best option for a cream cheese substitute for the frosting.
I don’t have any experience with cream cheese substitutions but you can make a vanilla buttercream frosting rather than a cream cheese frosting and still coat the cake in the fresh coconut. It will still be delicious!
You can make a basic vanilla buttercream with Earth Balance butter instead of regular to avoid dairy.
I’m going to make this as a birthday cake but want to dye the coconut flakes and make an ombre type of cake with the coconut. Is that possible? I’ve researched on how to dye coconut flakes but all of them are using dried coconut and not fresh. Would it be the same procedure to dye them as the dry flakes but take out the excess moisture? Hoping it works! Great recipe!
Hi Stephanie, I’m sorry I’m just seeing this. I don’t think dying will work with the fresh coconut because it is so moist. Did you try it? Let us know!
The cream cheese frosting was very smooth and tasted amazing. I did only add a pound and 1/4 cup of the powered sugar and it was the perfect amount of sweetness for me. The cake I felt like didn’t exactly taste like a coconut cake but it did have some what of a after taste of coconut. However I feel like the cream cheese frosting and filling will over power the small taste of the coconut. Overall amazing recipe and i would recommend it to others if they wanted to try it.
Thanks for taking the time to leave a comment. I’m so glad you liked the recipe. I agree, the cake itself doesn’t have a strong taste of coconut, the flavor comes from the fresh, shredded coconut on the outside. If you want more coconut flavor in the cake itself, or in the frosting, you can use a small amount of coconut extract.
My family loves this recipe! It’s a new family favorite for birthdays!
I’m so glad you liked it!!????????????
For my aunt sadee Birthday is tomorrow I will make a yummy cake for her
Hi Kat!
This cake looks AMAZING, and I can’t wait to make it for my family. I love that this cake is a recipe handed down from your grandma.
I was wondering, in your frosting instructions you say to “whisk” the powder sugar and cream cheese together. Does this mean that we are not to use an electric mixer? I’m trying to imagine whisking the cream cheese, even thawed, it will still be very thick. Just want to make sure I understand and make it correctly to your directions.
Thank you, and blessings to you and your family.
Lynn Marks
hi Lynn I’m so excited you’re going to make this recipe. Yes you want to use an electric mixer but use the Whisk attachment versus the paddle attachment. I hope you love the recipe as much as I do!
Do you use a mixer for blending the cake mix and ingredients following the box instructions or do you just stir by hand till blended?
I use my mixer but if you would like to mix by hand that works too. Just make sure you get all of the lumps out 🙂
Can u put in a 13×9 pan and cook if yes how long do u let bake
Hi Debbie, yes you can bake it in a 13×9 pan. There should be instructions for that on the box of cake mix follow that timing and check with a toothpick in the center to make sure it is completely done before removing it from the oven.
Oh! I should note, the recipe as written uses two boxes of cake mix. If you are baking it in a 13×9 pan you will want to divide it in half (the instructions for that are in the recipe notes)
I found a coconot cake mix can i sub it the white cake mix
Yes! Just more coconut flavor 🙂
Cream of coconut, does it come in a can.trying to find it
Hi Donna, most often I find the brand Coco Lopez in a can in the aisle where they sell drink mixers (it is used to make pina coladas) but recently I have started seeing it in a white squeeze bottle (like a ketchup bottle) brand Coco Real.
I made this morning but only ised two layers. It seems like its gonna be too wet . Is that normal? I put in freezer even though I wasnt planning to. Is it normally refrigerated or just left out after thawing?
I’m not sure what you mean by it being too wet? It is a very moist cake but it isn’t an unusual consistency as long as it was fully baked. I take mine out a few hours before I am ready to serve so it can thaw and I don’t refrigerate it again until I store the leftovers (if there are any!)
I have loved making this cake numerous times over the past two years. It is delicious!!! Our friends ask me to make it for every holiday we celebrate together. Thank you for sharing and to your grandmother as well!
Thank you so much! That means so much to me. I know my grandma would be smiling if she knew how many people were enjoying her recipe 🙂
I am going to try this recipe
Great Mary! Hope you love it as much as we do 🙂
Would you recommend omitting the sour cream if the cake mix has pudding in it? Or still use it? Also what if I used bagged shredded coconut and not fresh? Thanks!
I’ve never used a cake mix that has pudding in it already (sounds good though!) so I’m not certain. I think it would be ok to leave out the sour cream. You can use shredded, dried coconut in a pinch but what makes this cake special is the fresh coconut.
I used white cake mix from Aldi with pudding in the mix, and it was great! I wouldn’t omit the sour cream
Great recipe. I did poke holes in each layer after they cooled being sure not to go all the way thru. Mixed about 1/4 cup of cream of coconut, 1/2 cup milk and 1/4 cup powdered sugar. Poured it slowly over cake layers. Used a butter cream with coconut flavoring for filling and cool whip for icing. Amazing. So huge , wouldn’t fit in my cake taker. Very moist.
That sounds delicious. I love the idea of soaking each cake later for extra flavor!
I’ve called every grocery store here in Portland and not one sells fresh frozen coconut. Any advice, tips or substitute for fresh coconut? Would dry coconut still taste as good?
Unsweetened, dehydrated coconut can be steamed and used as a substitute for freshly grated. Hope this helps!
Haven’t tried the recipe yet but will be making this tonight, for those who live in Portland, OR or any other metro areas, look at Asian grocers! Ours here in Vancouver had several varieties 😊
That is a great suggestion! I never thought of trying an Asian market. Thank you!
The modification for making only 2 9″ cake pans instead of 3 cuts the recipe in half. However, you’re making 2/3 of the recipe. Have you tried it and are you sure that’s accurate? It was delicious when a friend made it using the full 3 pans.
Hi Jan! Yes, the original recipe is the two layer version so it is the one I grew up eating. It seems like I’m making 2/3 of the recipe but by doubling the recipe and splitting it between three pans I get 3 very thick layers. Its 4 layers worth of batter split into three layers. The two layer version has thinner layers in comparison and results in a cake the size you usually get from boxed cake mix.
This cake was wonderful. I made it for one sons birthday and it disappeared in a day. I got a little sliver!!!! I kept adding powdered sugar to the icing until I liked the consistency. Can this be made in a 9×13?
This makes me so happy!! Yes, you can make it in a 9×13 pan. I would use the measurements for the 2 layer version since a single box of cake makes a 9×13 pan.
I have made this cake many times and it seems like the middle of the cake sinks every time. Or it falls apart while trying tonice even when completely cooled. Any suggestions?
Hi Christie, I’ve never experienced that problem but there are a couple of reasons a cake may sink in the middle. 1) It has been over-mixed which incorporates extra air into the batter. The air expands as the cake bakes and then the center falls when it cools. If possible next time try mixing the cake only until the batter just comes together and then divide it into the pans. I even lift my pans an inch or so and drop them a couple of times to help remove any air bubbles. 2) The oven is too hot making the cake heat too quickly, rising in the center and then falling as it cools. You can test your oven with a heat-proof thermometer if you think that’s a possibility. 3) Sometimes cakes fall in the middle because of the levening agent. Either it is old , or there is too much, but in this case you are using a boxed cake mix so that doesn’t seem likely. Hopefully one of these will help solve the problem!
As for the cake crumbling during the frosting process even after cooling I haven’t had this issue either but once cooled you could put the layers in the freezer (individually wrapped in plastic wrap)and freeze them for at least an hour and then try frosting. That should firm them up.
I hope that helps, please let me know how it goes!
I have made this cake for my husband two times. The recipe is super easy. The cake is delicious.
I’m so glad to hear you like it and you find it easy to make. It’s one of my favorites and I’m making it for Christmas this year! 🙂
Made this for my wife’s birthday and it was a HUGE hit! Probably the best cake we’ve ever had. I’m not the biggest coconut fan, but this cake converted me.
You just made my day 🙂 Hope your wife had a very happy birthday!
I don’t see where it says what to do with the coconut cream. Do you poke holes on the cake and pour it in? Also could I make this a couple weeks before Christmas and freeze it that long?
Hi Lauren, it is step #2. Mix the cream of coconut (not coconut cream there is a difference) with the cake mix and other ingredients. It would be fine to make it a couple of weeks before Christmas and freeze it. Just make sure to wrap it in plastic wrap and then aluminum foil so it is completely sealed. And I would take it out several hour before you plan to serve it so it defrosts (I just pull mine out in the morning, unwrap it, and let it defrosts all day)
Hi! I also can’t find fresh frozen coconut and bought some shredded unsweetened coconut (Bob’s) instead. How do you suggest steaming? Thanks!
Hi Lucy, this is where I found the information
https://www.saveur.com/rehydrating-dried-coconut . Please note I haven’t tried this myself.
Ibake a standard white cake mix using only egg whites(so cake will be white & not yellow). When done & still warm, poke holes in top of cake. With equal amounts of condensed milk and cream of coconut(lopez) pour over cake and into holes. Cool. Frost with 8oz of Cool Whip and sprinkle as much store bought coconut as you want on top! I was told the title of this cake was “Better than Sex cake”
I want a white cake as well. Did you use 3 egg whites, or did you change the number?
I would go with the number of egg whites listed on the cake mix box (doubling if you are using 2 boxes)
All three of my cakes fell. The centers dropped to less than half the width of the edges. Any suggestions why?
Thanks
Hi Gary, when a cake falls in the middle that typically means it wasn’t completely baked in the middle.
Thanks for the reply Kat. It’s quite done, I left it in for a bit longer then 30 minutes, using the toothpick testing method. And the oven isn’t two years old. But after I posted my message I realized that I added vanilla pudding. I always add pudding to my cakes and usually don’t have a problem. Any thoughts – I need this for Xmas and I’m going to try again today.
Thank you again for your time and feedback,
Happy holidays!
Does this recipe use whole eggs?
Yes I use whole eggs