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.
Can this be made into cupcakes? If so, is there still a need to freeze them? Also, what is the reason for freezing them ahead of time? I’m totally open to doing that, just curious!
Yes this can be made into cupcakes I have done it several times. You don’t need to freeze them (or the cake) if you don’t want to or don’t have time. I have no idea why freezing makes it taste good lol. I think it might add a little moisture? I really think my grandma liked the freezing part because it meant she could make the cake ahead of time without worrying about it getting stale. It is delicious Frozen or not frozen.
Could you please specify the weight of the cake mix as it’s not clear for those of us in the UK! I want to make this for a birthday party in a day – thanks!
A box of cake mix is 15.25 ounces so if you are making a 3 layer you will need 30.50 ounces or 864 grams.
If you put the mango curd between the layers is still okay to freeze?
Well that’s a good question. I filled a cake with it but I didn’t freeze it because I didn’t have room in the freezer that night. I really think it will be ok to freeze it even with the curd.
I love it!
I followed your directions to a T. I brought the cake to a birthday party and everyone raved about it. It was moist and delicious. Truly, it was one of the best cakes I’ve ever made or have ever eaten. The only question I had was when I thawed the coconut it seemed a little wet and I wasn’t sure if I should put it on the cake that way . So I blotted it with paper towels and then I put it in the oven at 200° for about 20 minutes and it was still a little wet so I continue to blot it and then just said oh well and put it on the cake. And then froze the cake. Thank you so much for this recipe it will be one of my favorites for years to come.
Hi Lacey, sometimes I blot mine with a paper towel but it is always a little moist and it works just fine. I don’t think there is really any way to get fresh coconut meat completely dry. I’m so glad you liked the recipe as much as I do!
Thank you for this recipe just made it for my mom’s birthday and she LOVED IT!!!!!
SUPER EASY TO MAKE. 5 STARS….
I’m so glad she liked it! Happy birthday to her 🙂
Hello. Thanks for the lovely coconut cake recipe. I am also making a hummingbird cake for a party, but I wanted to make a coconut cake also. So I didn’t want to have two cakes with cream cheese frosting. If I use a buttercream frosting, will it be okay to freeze a few days ahead like your recipe with the cream cheese. Thanks Janice
Yep a buttercream frosting should be just fine. I hope you enjoy it!
I seem to remember making this cake last year with butter. Is it ok to replace the 1/2 cup of oil with 1/2 cup of butter. I just prefer butter in my cakes over oil.
Hi Stacey I don’t see why that would be a problem. Butter does make everything better 🙂
Hi…Want to try your coconut cake but I have a question. When you say white cake mix is that with pudding or without?
Thanks for your help.
White cake mix refers to a box of white cake mix unprepared. You use the rest of the ingredients listed to mix with the cake mix. There is no pudding in this recipe.
I made this cake exactly by the recipe. It was very good but the frosting was very runny. I put it in the refrigerator for a couple of hours hoping that would stiffen it but was still runny. When I frosted cake, it ran down cake. Also, the frozen fresh coconut was very wet. Made it hard to put on without it clumping. Cake was good but looked terrible.
Sorry you had trouble with it. I don’t know why the frosting would be runny. I add a tablespoon of milk at a time until I reach the right consistency. The fresh coconut is very moist. It usually goes on fine for me but you can also pat it with a paper towel to dry it off some.
Could this be done in sheet pan.
Yes. This would be fine as a sheet cake rather than a layer cake. You will want to read the back of the cake mix box. If 1 box makes a 9×13 sheet cake then you can cut the recipe in half.
I made this recipe for my Dad’s 88th Birthday in July. I usually order a Fresh Strawberry or Strawberry Shortcake. It turned out great even though I have cooked only about 7 cakes in my life! I got requests for the recipe and my aunt was talking about how good it was recently and that it was just as good as the ones II had ordered from the bakery.
I can’t tell you how happy that makes me!
I’ve made this cake more times than I should admit, and I was confused this time around because the recipe was different. Any chance you could post the old recipe, or send it to me? Didn’t it have a whole can of the cream of coconut? I’m sure the cake I just made will be good, but it was perfect the way it was, and is just like to see the changes.
Hi Teralyn, I’m so glad you like the cake so much. It really is a family favorite at my house :). The recipe as it was originally printed was for 2 layers, I always make three layers (and that’s what is in the pictures) by doubling the recipe so I just changed the recipe to reflect that I double the ingredients for a 3 layer cake. So if you want the original all you have to do is cut the ingredients in half. The recipe posted now uses a whole can of Cream of Coconut (every can I’ve seen comes in 15 oz.) the recipes previously called for 8 oz. of Cream of Coconut (I let that extra ounce go when I doubled it so I could just just a whole can :)). If you have any questions let me know!
Love the recipe for the coconut cake but definitely to big for 3 couples i would love the recipe using 1 box cake mix, and icing if possible. Can i toast the fresh coconut? I would love to make it over the weekend, so i will wait to hear from you . Thank you
Hi Angel, you can cut all of the ingredients in half and it makes a two layer cake. Much more manageable for a small group. I hope you enjoy it!
Oh, also, I’m not sure about toasting the fresh coconut. I have never tried that. It is pretty moist and, at least the brand I buy, pretty finely shredded so I’m not sure it would toast very well.
You said that you doubled the recipe can I just half it and put it in 2 pans? I plan to put a 7 minute icing on mine. Do I still need to put it in the freezer as I plan to eat some as soon as it is finished?
Yep cut it in half and it makes 2 9inch pans.
Oh sorry missed the second half. You don’t have to put it in the freezer. It is delicious either way 🙂
I can’t find frozen coconut or cream of coconut. I am going to try this cake with what i have. Bag coconut and coconut cream. Here I go !!!!!
Have you ever tried to make this cake with a chocolate box cake base or is it best to stick with the vanilla? ????
I haven’t tried it but I can’t imagine why it would work any differently and chocolate and coconut are always delicious together. I’m not 100% sure how well the coconut flavor int he mix will come through since the chocolate may overwhelm it but I think the fresh coconut on the outside would be delicious!
Yup, like Kat says, this recipe works perfectly for cupcakes. Of course I halved the recipe to make about 20 cupcakes, and had to eyeball it on the cream of coconut. Otherwise I followed the recipe with no modifications. Including freezing overnight. Actually, I feel that icing with the room temperature cream cheese frosting onto frozen cakes helped it set and resist oozing off the edges.
So glad it worked out for you and you liked the recipe. I’m making this again for Thanksgiving! 🙂
I can’t seem to find fresh frozen coconut in any of the stores near me! I really want to try out this recipe. Is there anything else I can use?
You can use the packaged sweetened coconut (in the baking aisle) instead but it really is the taste and texture of the frozen coconut that makes this cake stand out.
I figured that might be the case, any suggestions on the types of places that will carry it? I am in Toronto and have tried all my surrounding grocery stores with no luck as of yet.
I found it in Walmart in the freezer section next to the frozen fruit. It was really hard to find because the packages are small and flat.
You’re going to love it. All that searching will be worth it 🙂
What do you think about toasting the coconut??
I would like to toast the coconut. I will be using bagged sweetened coconut because I don’t know where I would find frozen fresh. I know fresh would be better, but if I toasted it would that taste delicious?
I think toasted would be good. Fresh coconut is what really makes this cake stand out. You can look for it in the frozen food section of your grocery store.
Can this be gluten free?
Hi Claire, I don’t know a lot about gluten-free baking but if you have a gluten-free white or yellow cake recipe that you like you could certainly try the ingredients I use in this cake (sour cream, cream of coconut, fresh coconut) in it.
Hi! My neighbor loves coconut cake and asked me to find a recipe. I found this one and he bought the ingredients. My husband and I made the cake for him. Let me tell you that neither my husband nor I eat coconut at all,but, we both ate this cake.????it was so moist and delicious! I saved a piece for hubby grandfather and he devoured it…..said even with no teeth it was perfect ????. Thanks for sharing… Regina
Thank so much for letting me know. I can’t tell you how happy it makes me that someone enjoyed my grandma’s cake 🙂
I’m a little confused.. do I need to use all of the ingredients on the back of the cake mix box plus the listed ingredients in your recipe? I’m new at baking ????
Hi Lauren! You do not use the ingredients on the back of the package just use the boxed cake mix and the ingredients in the recipe. I hope you like it!
Hi there! I am testing out recipes to make for Thanksgiving and am going to give this one a try tonight! 🙂 I am very curious as to which type of white cake mix you use?? I have used Duncan Hines in the past, but can’t seem to find any boxed cake mix in the 18.25 ounce size anymore…
That must be a typo because I almost always use Duncan Hines white cake mix. It would be the 15.25 oz box. I’ll go make the change now!
You didn’t specify the size box! I think I just made the assumption as many of the other recipes I’ve been looking at and thought about making were calling for the 18.25 ounce… LOL!!! Thanks for confirming which kind. :)))
Oh good! lol. It’s an amazing cake and I hope you love it!
Hi! I made this cake last week for a family birthday and everyone LOVED it so much they are making me bring it again for thanksgiving. My question is how long can the cake be frozen for? If I could I would like to freeze it for a week? Is that too long?
I think a week would be totally fine. Just take it out in the morning before you serve it so it can thaw. I’m so happy to hear you liked it!!
Thank you so much! That will help me out a lot! ????????????
Hello, I’m looking to use this recipe for Thanksgiving. My question is in reference to freezing the cake. I have quite a few cakes to bring to thanksgiving dinner and I was wondering if it is truly necessary to freeze the cake after frosting? If I were to skip freezing and just put the cake in the fridge for and hour would the taste still be the same?
You do NOT have to freeze the cake. It is just something that you can do if you have the time or want to make it ahead of time. It is delicious either way 🙂
I’ve got this in the oven now and it smells great but I wanted to specify the layers, do you put a bit of frosting in between each layer?
Yes, frosting in between each layer and all over the outside. Then press the coconut into the frosting on the outside.
I can’t seem to find the fresh coconut in my grocery store. Any suggestions on grocery stores that carry it? Also, I am planning on making cupcakes. Is the bake time still 30 minutes? Or shall I follow the cake box times for cupcakes? Thank you!
My go to place for finding the fresh coconut is Food Lion. They always seem to have it. It is usually Bird’s Eye brand and it is a very flat package int he frozen food section near the frozen fruits. I have used this batter for cupcakes here https://www.homemadeinterest.com/coconut-mango-cupcakes/ and it was still about 30 minutes cook time.
Hi there! This looks delicious! Gonna make this for Thanksgivjng but was contemplating adding the lemon curd filling then topping with 7 minute frosting instead of the cream cheese frosting. Thoughts???
Thanks!
Sounds delicious!! I love lemon curd with coconut cake and seven minute frosting works great for this cake