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.
Too much batter for my 9″ cake pans. Pans are overfull an making it difficult to remove for cooling. What a crumbly mess! Should have baked in four cake pans…but that’s not what the directions say. I’ll need to bake another cake….and I won’t use this recipe.
Sorry you had so much trouble. Some days baking goes better than others. 9″ cake pans have always worked perfectly for me and my cakes turn right out of the pan for cooling.
My nephew’s wife made this cake for a family get together and everyone… everyone thought it was the best Coconut Cake they’d ever had. I’m not sure about the “butter cream is better” lady… but I’ll say that we’re a family of old fashioned great cooks and our men folk have sampled plenty of cakes and the consensus was… “That’s the best Coconut Cake we’ve every eaten!” It didn’t last long with our group even as large as a three-layer cake can be….we were chasing down every single crumb. We “all” now have this recipe and I can’t wait to make it myself. Delicious, very moist… definitely would win a cake bake off!!! The only thing I’ll add is a few well placed cherries on top and maybe a peppermint sprig as I love decorating a cake. Thanks for sharing this wonderful and awesome recipe!!! Can’t wait to see other recipes your grandmother passed down!!! Huntsville, Al
I can’t tell you how much I appreciate you writing to tell me that your family enjoyed it! I know that no recipe will make everyone happy but this is a really special one for me and I know my grandma would be so happy if she knew how many families are enjoying it now :). Thanks for taking time out of your day to drop in and leave a few kind words.
I would like to try this recipe this week!! , for the cake mix boxes they have to be 18.25 oz. ??
Yes 18.25oz boxes. I hope you like it!!
I added 1tsp of coconut flavoring to the cake batter and I also added 2 sticks of pure butter, and 1tsp of coconut flavoring to the frosting. Also I didn’t add the milk to the frosting. It was the best coconut cake ever. I would never use cream cheese icing without butter it’s against the law lol. Thanks for the recipe
Please delete my first post I meant to say it’s against the law to make cream cheese frosting WITHOUT butter sorry lol
I made this cake and it was delicious I did make it twice though the first time I separated the 6 eggs to just whites big mistake it did not rise so tried again with the full eggs yolks and all! Came out wonderful! Great recipe!!
Thanks for letting us know about the egg whites. I’m so glad the second try was more successful and you enjoyed it!!
This question may have already been asked, but could you make this is a 9 x 13 cake for ease of transporting? Thanks so much, it sounds wonderful
Hmm, that hasn’t been asked but I don’t see why not. You would need to check the back of the cake mix box and see if it was the right size for a 9×13 pan. If it only requires 1 box you can just cut the rest of the ingredients in half. It will take less frosting and less fresh coconut.
Can you use just egg whites in this cake? I like the look of a whiter looking cake. Whole eggs turn the batter yellow. Still a beautiful cake! Thanks!
Hi Gail! Sorry I missed this earlier. I hope you gave it a try. I think it would still work with just egg whites but I haven’t tried it out myself. If you do please let us know how it turns out!
Sounds delicious and I also do icing with a package of cream cheese and box of sugar w/teaspoon lemon juice which is perfect for coconut to hold.
That sounds great I’m going to give that a try!
you competely thaw out frozen coconut before putting on cake
Yes i usually break it apart and let it sit for a minute or two while i frost the cake. It doesn’t take long to soften up.
I am going to make this it sounds great and easy to make, coconut cake was my father favorite. I am buying the ingredients for it today. Thank you for sharing.
I hope you like it as much as I do!! Let us know how it turns out.
The recipe says 2 lbs powdered sugar. Is it suppose to to say 2 Tbsp?
No it is 2lbs. It takes a lot of sugar to make frosting for a 3 layer cake! Totally worth it though:)
I will be making your coconut cake for Father’s Day and I have a question regarding the frozen coconut. Your recipe does not specify whether the frozen coconut is from a young coconut or mature (there is a huge difference). My grocers had both, which left me puzzled. What does your recipe call for? Also the mature frozen coconut reads “grated coconut with water,” do I drain the water? Thanks in advance for your clarification!
Hi Terry, this is the exact product I buy. It doesn’t say young coconut so I assume it is a mature coconut https://www.birdseye.com/vegetable-products/frozen-fruit/coconut . My product also says grated &naturally moist so I don’t believe there is any added water. I don’t have any direct experience with your product but I would let it thaw and pat it dry (I don’t do that but mine doesn’t have added moisture) before pressing into the frosting. Let me know how it goes!
Hi, It is our special day Saterday. 22 years an still love him so much. Making this cake for sure.
Wendy
I hope you have an amazing anniversary!! Congrats!
Made this cake but cut the recipe in half and made 2 9 inch layers. I modified the frosting recipe by using one stick of unsalted butter, pinch of salt, 1/4 cup of coconut milk, and 12 oz. of cream cheese. Add 3 cups of confectioners sugar and 1/2 tsp coconut extract. I put about a cup of unsweetened coconut in the cake batter and in the frosting as well, then patted more coconut over the top and sides after frosting it.
Sounds delicious!!
Could you please send me your two layer recipe for the best coconut cake you’ll ever make.
Hi Mary, to make the two layer version you just cut all of the ingredients in half.
Hello, i am looking for a great coconut cake recipe for my sister-in-law’s wedding cake so i’m going to give this one a try. Just to check (as i’m in the UK and we measure things differently!) is 1/2 c vegetable oil half a cup?
Thanks
Yes 1/2 c = 1/2 cup. I hope she loves it!!
I just made the cake and was reading the reviews and noticed your answer about the powdered sugar where you did it was two pounds – not two tablespoons. That is 2 boxes of powdered sugar.. This can’t be right. Help. I need to put on the frosting asap. Thank you so much.
Hi Helen, yes to make frosting for a three layer cake it takes two pounds of powdered sugar. I just did a three layer cake this weekend and that is what we used.
If you take the cake out the morning of, I think you said it took about 4 hours to thaw. I assume you leave it out of the refrigerator for this time but then do you put it back in the refrigerator until you use it?
I usually take it out a few hours before it is time to serve. If you thaw it and still have awhile until you are ready to serve you can keep it in the fridge.
My bestie and I are both great cooks, but I’m the only one who bakes, so when she asked me to make the cake for her father’s memorial service, she asked me to make a coconut cake. I thought this recipe was the ONE, so I started here.
I’m the first to say, I hate sharing recipes when they are tweaked so much they are nothing like the original, but I did tweak it some.
I had to make sheet cakes, two boxes per 1/2 sheet, and since I couldn’t find canned cream of coconut I had to use a powdered mix, but I was able to adjust the consistency and made it a bit thicker. I also substituted unsalted butter for the oil. All three cakes turned out beautifully fluffy and moist. I froze them, sliced the frozen cakes horizontally, and filled them with fresh raspberry curd. I used a no cook boiled icing recipe that was so light and fluffy that the beautiful lightness of the cake and tangy raspberry filling were the stars. And now that I’ve used fresh frozen coconut, I will NEVER go bagged off the shelf coconut again. OMG this cake is TDF! This will be my go-to cake for special occasions from now on.
I’m so glad you enjoyed it and your changes all sound delicious! Thanks for sharing!
I made this cake for my mom on mother’s day and she absolutely loved the cake, the rest of the family is not to big on coconut but they loved the cake too! It is moist and loaded with great flavor, as I sit here now I have a coconut cake in the oven.
I absolutely love this cake, if you have never made it I suggest you do! You won’t regret it I promise you!
Thanks so much for the glowing review. I’m so happy you and your family loved it as much as my family does 🙂
I’m confused! If you want to make a 9×13 cake do you use this recipe or cut everything in half?
Hi Debbie, I use the recipe as written (2 boxes of cake mix) to make 3 2-inch thick 9-inch round cakes. I don’t have a cake box in front of me at the moment but I believe 1 box of cake mix is all that is required to make a 9×13 inch sheet cake so you would divide the recipe in half.
Made this last night for a friend whose mother died and gave the extra layer (this makes a LOT of cake!) to a friend who had a bad day. Plus had a loaf pan of it for us at home. Friend texted me asking if I put crack in it? Because she doesn’t even like coconut normally! I’m not usually a good baker but I will definitely be making this again. Expensive ingredients but worth it for a special occasion or gift.
Can’t think of a better compliment than suggesting crack was in it. Lol. I’m glad everyone enjoyed it.
This truly IS the best coconut cake ever. Even my very picky in-laws request it at every occasion
The reviews are so great that I will definitely try this. I was wondering if dessicated coconut or unsweetened coconut can be added to the cake mix?
Definitely! I think that would add a great flavor!
Could find only large chunks of fresh frozen coconut, thawed a little in bag in warm water, about 30 mins. then ran through food processor to flake. Add milk to frosting 1 T at a time…4 T made mine too thin. Used wet strips of toweling wrapped around pans to level cakes. My layers took longer to bake…almost 40 mins. Set aside one cup of frosting before adding milk and vanilla, thinned with orange juice and added orange zest for filling. Used only whites of eggs in cake to make white cake. Excellent cake flavor!
Thanks so much for the review. I know a few people have asked me about using egg whites only and I wasn’t sure if everything would still bake the same. Now I know! Love the addition of the orange juice and orange zest.
Can these be made in cupcake form? They look delicious and I agree grandma recipes are the best!
Yes! I used the recipe for these https://www.homemadeinterest.com/coconut-mango-cupcakes/
Can this recipe be cut down to a two layer cake?
Yes, for a two layer cake you can cut all of the ingredients in half.
Does the frozen coconut need to be sweetened or unsweetened. Also, if cream of coconut is not available in your area, can you use a substitute?
The frozen coconut I buy is fresh coconut that has been frozen. It is not sweetened. If you can find a substitute for the cream of coconut that would be fine. I’m not sure what a good substitute would be.
Cake good. I’d change the frosting next time though…xxx sugar makes it taste like soap