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 was not the best coconut cake ever. It was crumbly and did not rise well. (I did use the Wilton wraps.) Crusty on the top and the sides did not hold together. Did not come out of the pan easily. I wasn’t going to use the coconut frosting; I was going to cover in fondant. There was no way I could have frosted this cake I have been doing this for 25 years and I had to throw this cake out. Good thing I made the one-box version.
Hi Michelle, I’m so sorry you didn’t like the cake. Usually if someone has any problem it’s that it rises too much! I’m not sure what could have happened to make it not rise well.
I don’t know what I did wrong. I followed the recipe. The only thing that may have messed it up for me is I didn’t grease and flour, I used a spray and a parchment circle. But I do that all the time. It’s not that I didn’t like the cake (I did taste it and it was very good), but I couldn’t use it. And maybe it didn’t rise too much is that I used 3 inch high pans. Could that have been the cause? I was so disappointed; I wanted this to work out so badly. I am going to try the frosting — would that work for the filling in a coconut cake?
I grease and flour for this recipe but like you I wouldn’t think that spray and parchment paper on the bottom would be a problem. The overflow problem some people have had only happens with the two boxes of cake mix (for a three layer cake). I make the three layer version (which would work perfectly in a 3 inch deep pan!) to get bigger, thicker layers. They are usually somewhere close to 2 inches thick after leveling. With the single box the layers are thinner, probably 1 inch? To avoid any crumbling, since this cake is very moist, I let mine cool completely, wrap in plastic wrap, and place in the refrigerator or freezer for an hour, or overnight if I’m busy, that makes frosting them easy and I don’t have an issue with crumbling. I hope that helps!
Hi I’m wanting to make this cake but have everything but sour cream. Is there a substitute?
You can sub with plain yogurt if you have it.
Can this cake be made with just the egg whites to keep the cake color white?
Yes! If you prefer you can make it with egg whites using the amounts listed on the back of the box for your cake mix.
I made this cake for a girlfriend dinner. It was delicious. I give it 4 stars but it is really 5 star cake. I did not freeze the layers before icing. I should have because when I iced it the cake took to sliding off the plate. I did it but after adding the coconut I had to use saran to cover it and “push” it back on the plate. Next I hurried and put it in the freezer. May friends said it was the best coconut cake they ever tasted and I agree. I will do it again and this time I will freeze the cake first to make sure it is BEAUTIFUL as well as delicious. Thank you for this recipe …. and oh, I had to use regular coconut as I could not find frozen coconut. I can’t imagine how it could taste any better than it was but I’ll try it.
I had a recipe using DH butter cake mix The icing had sour cream but no cream of coconut or coconut extract Can’t find the recipe. Three layer. Best ever…
Is coconut cream in a can the same thing from getting the solid out of The can of coconut milk?
Cream of coconut is not the same thing as coconut cream. Cream of coconut is a super sweetened mixture used to flavor drinks like Pina coladas and is found in the grocery store aisle with drink mixers.
My granddaughter made this cake for her 4H project and won 1st place. Everyone loved it,the only thing we wish that didn’t happened is the icing tends to melt or get runny. What can we do to correct this
I’m so happy to hear that!! About the icing I read recently that icing can get runny if it is mixed for too long. I never have the issue with it melting or running so I’m wondering if perhaps sometimes people mix it for too long? You can also use less milk or none at all if it is too runny.
Can you tell me how to make this using a Bundt cake pan? I’ve made it multiple times as a 3 layer but I wanted to try something different for Christmas Eve this year
This is almost a year later, but did you end up making a bundt?
Is the 7.5 ounces of cream of coconut fluid ounces or volume? My container has both fl oz and ounces…they are quite different
It is ounces not fluid ounces. Neither of the brands I use (Coco Lopez and Coco Real) list fluid ounces.
I have used this recipe 3 times and love love love it!
This cake was delicious and moist. I did add cream of coconut to the frosting and sprinkled coconut between layers. It is a keeper. Thank you.
I love the sound and look of this but the “white cake mix” (or, even, the yellow cake mix in other recipes) is unfamiliar to us in New Zealand. I’ve tried looking for a plain recipe to match but it’s a little confusing.
Hi,
Thank you for this recipe. I have made this cake a bunch of times and it’s definitely the best coconut cake I have ever had and everyone who has ever tried it agrees. I don’t normally even like coconut anything, but this cake is too good. The first time I made it was for my boss who loves coconut cake but can’t have any at home because his daughter has a severe nut allergy. When I was making it I tasted the batter and best cake batter ever. Instead of the layer cake I made a regular rectangle 9×13. There was way too much batter so I made 12 cupcakes as well. When the cake was done my son and I tried one of the cupcakes and we both thought you could eat those with no frosting at all. The cake stays super moist for about a week. Whenever I make these everyone talks about them for weeks after. Most of the time I make cupcakes because it’s easier to serve at work, but I still freeze them the same way. My fiance doesn’t like coconut. His favorite is this lemon cake with cream cheese frosting I make for him. He loves my lemon cake but I was thinking if there was some way for me to swap out the cream of coconut in this recipe for fresh lemon juice and lemon zest it would taste even better that the other lemon cake. Any idea if that would work and how much lemon juice and zest to use to substitute?
I use a can of crushed pineapple (in juice) between the 2 layer version. I drain all the juice and press it in a strainer. I even pat it dry. I put some icing on the first layer, then sprinkle the pineapple and even a little coconut and press it down a little. Everyone loves this version.
That sounds delicious!!
Do you have to freeze the cake?
You don’t have to freeze the cake.
Made the two layer version! My family went wild over it. Didn’t frost the sides. It was so pretty that way and not too sweet.
I have made this cake three times now and have not been able to keep the frosting from melting. From what I’ve read, I am not alone. However, I keep making it because it is just too delicious! I’ll be attempting it again this Easter and was just wondering if anyone has tried making this as a sheet cake instead of a layer cake? I think that would solve my problem.
Hello! Can I freeze for a week unfrosted then add frosting and refreeze for a few hours to let the frosting set? My cakes are made but I dont have time to whip up the frosting right now. Thank you!!
Yes! This is completely fine to do. I often freeze my cakes for a bit before assembling so they are firmer and less likely to crumble when frosting.
Oh my goodness gracious this is the best cake I have ever made. It slides out of the pans so beautifully. Five stars is not enough.
I agree. I made this cake and it is indeed very beautiful. I love the frosting!
Can I use coconut extract instead of cream of coconut?
No, the cream of coconut adds moisture and sweetness and very little coconut flavor so extract is not an equal substitute. Though you can always add coconut extract for additional coconut flavor in the actual cake if you like.
So do you measure the coco Lopez in a measuring cup (7.5 oz) or do you weigh 7.5 oz?
It is a liquid so I used a measuring cup that had ounces on it but you could also weigh it if that is easier for you.
I love, love, LOVE, this cake! I have become known for making it! BUT, every time I do it falls in the middle! First I thought it was because I opened the oven too soon…nope. Then I thought it was my oven? NOPE. Any idea why my cakes would be falling? Thanks!
Is it possible they are slightly undercooked in the middle? You could try extending the baking time by a few minutes to see if that makes a difference.
Can I use sweetened coconut flakes??
Hi Renata, you can use sweetened coconut flakes, and many of our readers have used them and were happy with the outcome, but the thing that makes this cake extra special is using fresh coconut, which is unsweetened and has a more “real” coconut flavor.
I am excited to make this for my dad tomorrow for Father’s Day! Is the fresh coconut sweetened? I was only able to find Birdseye frozen coconut that’s been sweetened with sugar. Is it best to use that or unsweetened dry coconut shreds? Thank you!!
I’m sorry I didn’t see this earlier. I hope you used the Birdseye frozen coconut. That fresh coconut makes all the difference.
It really is the BEST. I’ve made it several times, the halved version. It’s great every time!
This is the 3rd time I’m making this cake and my family is German. If they knew I used boxed cake mix I’d be disowned – LOL. They never knew and I did not offer. They now always ask for Grandmas coconut cake at all our get togethers, which unfortunately are not too often right now.
Thanks so much for this wonderful recipe.
This comment made me smile. Thanks so much for taking the time to let me know that someone is enjoying that cake as much as my family has all of these years 🙂
My daughter made this cake for my birthday. It was everything I could have ever wanted from a coconut cake!! LOVE LOVE LOVE!! Now her birthday is next week, and I want to make it with a pineapple twist. Can I add crushed pineapple to the cake, or add it to the frosting? I don’t want to ruin the texture of the cake, but a pina colada version sounds amazing!
If you can find pineapple topping for ice cream that would make a perfect addition to the middle layers of ice cream. There are also some really good recipes online.
Thank you for the recipe. I made the cake, followed the recipe exactly, and it turned out fine. Here’s my thoughts and why I only give it four stars: it is a delicious cake, very moist, but it is not really coconutty enough for me 🙁 I can see why a few people have said that even those who don’t normally like coconut love this cake, bc to me it was a really great vanilla cake with cream cheese frosting, and some coconut garnish. And yes, I followed the recipe exactly and used fresh coconut (and plenty of it). Still, it was not a loss for me bc it’s still a delicious cake and I do think the next time I make my favorite coconut cake recipe I will add Coco Lopez to the batter for the moistness and evening more coconut flavor!
This is the best coconut cake ice ever made or bought. It’s amazing even with shelf coconut. It thaws beautifully as well. Make this cake! You won’t regret it and it’s worth every calorie!
Could I make the half recipe version of this cake in a Bundt pan ?
If there are directions for a bundt cake on the back of your box mix I think the half version (1 box) would work just fine. I often make pound cakes with sour cream and use bundt pans and they work perfectly.
Can you use this recipe to make cupcakes?
Yes! We used this recipe here https://www.homemadeinterest.com/coconut-mango-cupcakes/ . Same cake and frosting just add the fresh coconut in top!