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.
This is an awesome cake… delicious and pretty. Ive always mad my coconut cake from scratch but didn’t have time so I tried this for a birthday at work. It was a huge hit ! Thank you
I’m making this for a coconut-loving friend. Can I use the regular bags of coconut, or do I need to look for the frozen?
Hi Just, the frozen coconut is fresh, natural, unsweetened coconut and I think it’s what makes this cake special but if you are unable to find it you can use the sweetened coconut flakes in the baking aisle.
Should I use unsweetened coconut flakes or sweetened coconut flakes for
Frosting. I could not find fresh frozen coconut flakes.
Is there an unsweetened cream off coconut I could use in the cake. I don’t like very sweet desserts.
Hi Sandy, if you can’t find the Frozen Coconut I would use the sweetened coconut flakes in the baking aisle. I don’t believe e there is unsweetened cream of coconut
You are right, this IS the very best coconut cake, not only that I’ll ever make, but have ever eaten!! It does take a little time, but absolutely worth it. I love coconut but have never been a fan of the bagged coconut from the baking aisle, so to me using the fresh frozen took a good cake to amazing. I knew it would be amazing just from the detail in the ingredient list. I love taking a simple recipe and tweaking the ingredients to make it my own, but this cake was far beyond anything I would have thought to do on my own and I loved it. Thank you for this recipe and for all the great tips that were a big help when I made it myself. It turned out great and I will definitely make it again.
Thank you SO much for taking the time to leave a sweet comment like that. You totally made my day. I couldn’t agree more about the fresh frozen coconut. It is really what makes this cake special.
Made this last night. The only changes I made were 1) instead of frozen coconut, I used shredded dried UNSWEETENED coconut (couldn’t find the frozen stuff), and 2) added a splash of coconu extract to both the batter and the frosting. I also put just a handful or two of coconut IN the frosting before I frosted the cake (and used the rest of the coconut on the outside of the cake)
I loved the “put all the ingredients in and go at it” method, instead of “sift in 1/3 of the dry ingredients, then 1/2 of the wet, repeat until all ingredients are incorporated” method.
Made this to celebrate a friend. No occasion, but I think friends need celebrating every now and then.
Can I reduce this to just one boxed cake?
You can! I have included the measurements for all of the ingredients for the 1 box of cake mix alternative in the notes section of the recipe.
Do you store this in fridge or counter?
Opinions differ but in my house we store it on the counter the day we are serving it and then wrap the leftovers and store them in the refrigerator.
Horrible mess! Filled pans 1/2 and they rose and spilled all over the bottom of the oven causing major smoke. Never cooked through but edges burned. I’ve baked for 40 years and never had s problem!
I have been baking for 35 years and had the same problem. It was a huge mess. I didn’t over fill my trusty cake plans I have used many times. So, I am sure it is beautiful if this doesn’t happen. So, make adjustments if you think maybe it’ll pop up and spill over. I’ll bet it’s a lovely cake when this doesn’t happen!
Can you do this with 2 13×9 pans?
Yes! Just take a look at the cake mix instructions for 13×9 pan and adjust the baking time if needed.
Just to let you know, the cake was a huge hit at my Dad’s 80th birthday. I did the 13×9 version, 2 layers. It fed an army of folks. Thanks for sharing!
I am so happy everyone loved it and Happy birthday to your dad!! 🙂
Can you replace the vegetable oil with melted butter?
I haven’t tried it myself but in general you can substitute butter for vegetable oil in cake recipe so I think it will work.
I made this cake in 3 layers and it tasted wonderful. However, it was very crumbly. I served it at a group gathering and they loved it but I was so embarrassed as each piece was so crumbly. I followed the recipe ingredients exactly as listed. The one thing I did extra is wrap my 3 cake pans in Wilton even cake wraps. I’ve used the wraps before on other recipes and had no problems with cakes being so crumbly. Can you please advise?
Hi Katie, I agree, I can’t imagine the Wilton strips had anything to do with that. I have never had an issue with the cake crumbling it could possibly be the brand of cake mix you used? I usually use Pillsbury white cake mix.
I have made this cake at least 5 times! Everyone loves it! My aunt enjoyed it so that she asked me to make it for her class reunion! Keep in mind I am not a PROFESSIONAL BAKER…but this recipe has a PROFESSIONAL TASTE! Pure yumminess!😋
You just made my day. I love hearing people are enjoying one of my grandma’s recipes 🙂
I was very disappointed I even added coconut extract to the batter just to be sure that tasted like coconut because my boyfriend asked for a coconut cake for his birthday and it’s still just tasted like a white cake to me
I love this cake. BEST coconut cake I’ve ever made (made it 3 times now) and the ONLY coconut I will ever make.
I see a few people having trouble in the comments. I, too, had to go through a bit of trial and error here. First mistake I made was following the directions on the cake mix box and NOT the instructions above. If you follow the box directions, you end up using water along with the other extra ingredients. DON’T DO THAT. Your cake mix will multiply like Gremlins. Then you get a crumbly cake.
Second thing that people may not realize – coconut milk is NOT coconut cream. Two different things. The coconut cream is not with the coconut milk in most grocery stores/Wal-Mart. You may need to visit the alcohol isle and look with the mixers. That’s where I usually find the coconut cream.
I hope these few pointers help, because people really need to experience this cake the right way. It’s amazeballs.
Jess, I’m SO happy you love the cake as much as we do. Thank you SO MUCH for taking the time to come back and leave a message and share what you learned through trial and error we really appreciate it and I know other people making the cake will too.
Advice needed! Hi. This cake looks terrific. I plan to make it this weekend but need clarification on the ingredient amounts if I am just making one 9×12 sheet cake. Should I use the recipe you provide for the two cake pans? Also, if I decide to make two 9×12 sheet cakes, will the original recipe for the three pans work or do I need to increase the batter amount? Thanks VERY much!
If you are making sheet cakes follow the instructions for the two layer cake. Make sure the cake mix you buy is made for the size sheet cake you are making. The recipe for three tiers is just double the two tier recipe so if you are making two sheet cakes I would just make the two tier recipe twice, mixing it up separately. That way you don’t have to worry about splitting up the batter.
This cake is AMAZING. My Grandpa is from the south and has always loved coconut cake. I tried this recipe for his birthday and it was a hit! I’m serving it again for my Mom’s birthday party tomorrow. Thank you so much for the recipe!!! You’re so awesome!
Yay, you made my day. So glad you and your family loved it as much as we do!
Made this for 4th of July Picnic. It’s in the freezer for a few hours before we leave. I could not get my greased and floured cakes out of the pan so found a video about freezing the cakes in pan and pounding them out. Still difficult and didn’t pop out like video but they did not break ! The layers were sliding all over the place after icing (I used 3 tbl of milk so maybe I should have only used 2) I used my hand to push them back into place while I was applying the coconut. Then I added some long wooden skewers to keep from further sliding. Little Flags would have been cute . I went to three grocery stores in Austin Texas and none had the frozen fresh coconut so I used the sweetened shredded in baking aisle. My kitchen is a mess of coconut ! I used about 10 ounces of the sweetened coconut on my cake. *****Just back from the party and this cake was a major hit ! Everyone loved it. It was so huge and heavy. But it is gone ! *****
I want to make this for my MIL this weekend but just want to clarify, I should NOT make the cake mix as directed on the box but ONLY add the ingredients you gave to the dry white cake mix…correct?
Yes that is correct. The cake mix plus the ingredients in our recipe nothing on the back of the box.
Hi
Love the sound of this recipe but I’m in the UK, and hsve no idea what white cake mix is, could someone give me detailed ingredients please?
It is vanilla cake mix. We call it white because we also have yellow cake mix which is more of a golden color.
Is there another option other than sour cream.
I haven’t tried it with anything else but people often substitute Greek yogurt for sour cream.
Has anyone used applesauce instead of oil for this cake?
This looks amazing. Can I cut the recipe in half to make a 13 x 9 sheet cake?
Yes, if you are using a box of cake mix that has instructions for a 13×9 sheet cake then you can cut this recipe in half to make it!
Thank you so much! I adore coconut cake and can’t wait to try this out. Putting the ingredients on my shopping list right now!
Just to clarify, if i want to make one 13 x 9 cake, is it using the 2 boxes (for the 3 layer cake) or the one ( a round 2 layer?)
I’ve made this before in the round version but making it for a large party so I think a 13 x 9 will work better. It’s delicious!
If you are making a 13×9 sheet cake you should use the 2 layer cake version. This version uses 1 box of cake mix and most boxed cake mixes make 2 round layers or 1 13×9. Just make sure whatever cake mix you buy has instructions for a 13×9 inch cake, that way you’ll know it will make enough.
Just finished icing this fantastic looking cake. Should I keep in refrigerator?
Thanks for this fantastic recipe😊👍Ruth
If you aren’t freezing it then yes, I suggest storing it in the fridge until you are ready to serve. I hope you liked it as much as we do!
Where do you find the frozen coconut, I use to find it at the grocery store, but have not been able to find it.
I buy mine at Food Lion (Bird’s eye brand) or Harris Teeter (store brand). Goya also makes it and you can often find it with the international foods in the freezer section. You can also try Asian markets or purchase coconut meat from a store like Trader Joe’s and grate it yourself.
Can the coconut be added into the frosting or is there a reason you press it on the outside?
Most coconut cakes have coconut pressed on the outside so I think that’s just the traditional way to do it but mixing it in the frosting shouldn’t change the flavor. I do worry that the moisture from the fresh coconut might make the frosting to wet though so be careful of that.
This cake is amazing. I’ve made the 2 layer version many times and have frequently been told that it’s the best coconut cake they’ve ever tasted. I use the regular sweetened flaked coconut and a tsp. Of coconut extract in the frosting and it brings the coconut taste up perfectly. I love doctored up cake mix recipes. Thank you so much for this recipe!
I’m so glad you like this cake as much as we do!
I made this Sunday for my dad’s 89th birthday. He is the only one of us that eats coconut, He absolutely loved it. I will have to make this at least twice a year for him. Father’s Day and his Birthday!!
. . . this cake starts with a boxed cake mix but you doctor it up . . .
I realize many people bake from box cake mixes and add various ingredients. Yet they always talk about “doctoring” the mix as though starting with the box mix is wrong. Bakers, please stop. A box cake mix is simply one ingredient in a cake , like eggs, milk, and so on. We have no reason to apologize for making this process as simple and straightforward as possible. I make all of my cakes this way. I can give you references to places where they are happier to see me walk in with a cake than to see 5 pm Friday.
Thank you for letting me vent.
I love a box mix cake. Duncan Hines and Betty Crocker know what they’re doing and I rarely make a cake from scratch. In this case I have added some extra ingredients that make it a moister, denser cake and I LOVE it, but that certainly isn’t to say that there is anything wrong with just a boxed cake mix.
You all are right, Best Coconut Cake EVER!!
Well done! Simple and delicious! I did cut the sugar in 1/2 and added butter to the frosting though. My wife loved it for her Birthday!
Would it be weird to incorporate sweetened coconut flakes into the cake batter itself? Would I have to add more liquid if i do? Thank for your time!
If you are going for more coconut flavor I would add 1 teaspoon of coconut extract. I think adding shredded coconut to the mixture might change the texture of the cake.
Hello, Can you uses coconut cream instead of Cream of coconut? not sure if they are different or not.
Thank you
Cream of coconut is different than coconut cream and for this recipe you shouldn’t substitute coconut cream for cream of coconut.