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.
Do you let the coconut thaw first before putting on cake or do it frozen?
I usually open up the bag and break it apart a little. Then maybe let it sit for 5-10mins. It thaws really fast and the heat of your fingers as you break it apart does a lot of the work. You can pat it dry a little with a paper towel once it is thawed but no matter what it will be a little moist since it is fresh coconut. I hope you like it as much as I do!
So whenit says mix cake mix, does that mean use just the cake powder out the box with the ingredients you have listed or mix the cake batter by the back of the box then add your ingredients
Use the cake mix and then the ingredients in the recipe. Nothing on the back of the box. I hope you love it as much as I do!!
got it thank you
Do you have to freeze it first or can you serve it fresh. I’m planning to make it tonight and serve it tomorrow night.
You can serve it fresh!
Can you leave the cake out after eating, or does it need to be refrigerated ?
I leave mine out just covered well so it doesn’t get stale. Some people would say it needs to be refrigerated because there is a little milk in the frosting. Your choice !
literally best cake ever
I’m so glad you liked it!!!
Hi! Love this recipe!
I’ve had your page saved for a couple years now and always made the cake with two layers. I noticed you changed it to three layers. Can you tell me how to adjust the ingredients for a two layer cake?
Thanks so much!
Hi Angela you just cut the ingredients in half for a two later cake
Are the sour cream and cream of coconut measured in fluid oz or by weight?
Fluid ounces
The best cake ever I made it today!
Is the frozen coconut sweetened or unsweetened frozen coconut and is cream of coconut sweetened or unsweetened? It would be helpful to put that info on list of instructions. Is coconut thawed before using and applying to frosted cake?
Do you have a “scratch ” recipe for cake. Too much junk in mixes. TY
I have never seen sweetened fresh coconut. I believe it is always unsweetened. Cream of Coconut is a mixer used in drinks like Pina colada so it is very sweet. It does not come in an unsweetened version that I know of. You do not have to thaw the coconut. I break mine apart and it defrosts from the heat of my hands. You can leave it out to completely thaw if you like. The coconut will be moist so you may want to pat it dry with a paper towel. I do not have a scratch recipe for the cake. Hope you get a chance to make it!
I made this cake for Thanksgiving it was such a hit I made another one the following week it is absolutely delicious
I’m so glad you liked it!!
Where do I find the fresh frozen coconut
It is usually in the frozen food aisle near the frozen fruits and pie crusts
I want to make this cake for Christmas. It sounds wonderful. Trader Joe’s advertises fresh frozen coconut without sweetness or additives. I was wondering if that would be ok to use since it is not sweetened.
Yes! The fresh coconut I use is not sweetened. That sounds perfect.
Do you mix all of the sour cream in when making the cake part?
Yes you mix all of the cake ingredients in one bowl.
Do you still have the recipe which is 2 layers?
Hi Chantal to make a two layer cake you just divide all ingredients in half.
My cakes are running over in oven. Way too much batter for 3 9 inch cake pans
I’m sorry you had that problem. I have made this cake dozens of times and never had that issue. Is it possible your cake mix boxes were larger than 15.5 oz? Did you only use the dry cake mix with the ingredients listed in the recipe or did you include the ingredients on the back of the box also?
Do you use the full frosting recipe when baking 2 layers?
No you can also divide those ingredients in half. To be honest though I love frosting so I sometimes double it so I can have a thicker layer on the cake 🙂
I know the ingredients call for white cake mix but the top photo looks like yellow cake. Just wondered what it actually is?
I used a while cake mix but I didn’t separate out the egg yolks so the yellow from the yolks made the cake more yellow. Grandma’s recipe doesn’t say anything about removing egg yolks and I haven’t tried it to see if it turns out the same without them.
Hi! So if for some reason I cannot use the fresh frozen coconut, could I use the kind in the bag that’s not frozen? It’s sweet though, so how would it change as far as the recipe goes?
You can use the sweetened dried coconut it just has a very different taste. If you like that kind of Coconut it might be ok but what makes this cake special is the fresh coconut
Hello. Can you please tell me why my cakes are sinking in the middle? Happens more as soon as I poke them in the middle to see if the cakes are done. What am I doing wrong?
Hi Tess, I did a little research and the top reason for cakes sinking in the middle is that they needed to cook a little longer. The outside cooks faster and then when it comes out of the oven the middle falls because it wasn’t fully cooked. It could just be the slightest bit and you don’t even notice. If you make the cake again you could try cooking slightly longer to see if it makes a difference.
How long can you keep this cake in the freezer before serving? A few days?
I would say you could keep it up to a week just make sure it is well wrapped. I have done it three days ahead of time and it is always delicious. Just make sure to take it out to thaw early in the day on the day you plan to serve it.
Any idea for making this in cupcake form? Oven temp & baking time?
Here is a recipe for this cake in cupcake form https://www.homemadeinterest.com/coconut-mango-cupcakes/
My gluten free King Arthur cake mix is 22 oz.
Will the same amount ingredients work?
So I plan on trying this recipe for a family members birthday party. I’ve never made coconut cake (I don’t really like coconut so I don’t bake with it) and I just bought the ingredients and the only frozen coconut I found is from Bird’s Eye and it’s label “Frozen Coconut – Sweetened”. It is in flakes like you mention, but I noticed the comment below about how you’ve never seen sweetened frozen coconut. I found it in the freezer section next to the breads. Is this going to be okay to use?
Here is an image of the Bird’s Eye coconut I usually use https://goo.gl/images/aT6Pqk
As long as it is fresh frozen coconut vs a dried sweetened coconut like you find in the baking aisle (not usually frozen) I think it will be fine. Maybe it will be a little sweeter than mine but I can’t imagine it is that different as long as it is fresh.
Kat , thank you for the recipe I made it for my mothers 85 th birthday the cake was so good everyone liked it there was none left Coconut Cake is my moms favrite cake
I’m so glad she liked it! Hope she had a very happy birthday 🙂
This is the 1st cake I’ve ever made and I’m 33 lol! I made this tonight and the recipe was so simple and easy! I have outdone myself with this 1 for sure! Thank you so much for the recipe I wouldn’t change a thing!
Jamie, that’s great!
It’s says 2 pounds if powdered sugar, is that correct?
Yes that is correct
Beat cake I even tasted, but I am a from scratch kinda guy. But it is very moist
I’m glad you liked it! I think it would work with a from scratch cake too.
Hi, I have been looking for a great coconut cake recipe and thos sounds wonderful!!! Canbyou tell me how to make thos on 2 layers rather than 3? I am making this on a couple of days and I cant wait!! Thank you so much for sharing this!! Beth
Hi Beth to make two layers instead of 3 you just cut each ingredient in half.
If I make this cake with your mango curd recipe, can I still make and freeze this cake ahead of time? Will the curd soak into the cake? Thanks!
I have only made it with the mango curd once. I did make it the night before and the curd didn’t soak into the cake but I didn’t freeze it so I’m not sure if that would affect the curd.
I have had a request for a coconut cake that is “not too sweet”. Do you think using coconut cream instead of cream of coconut would be effective? What does the cream of coconut add to the cake structurally?
Structurally it doesn’t add anything. It is part of what makes the cake more moist but even without it the sour cream will take care of that. It does add a coconut flavor but I think the most important part of this cake is the fresh coconut so if you wanted to eliminate the cream of coconut you can. I don’t know what coconut cream will do when baked since I haven’t tried it