The Best Coconut Cake You’ll Ever Make
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 the coconut cake extra moist!
I love this coconut cake recipe and I’m not exaggerating when I tell you that it is the BEST Coconut Cake 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 southern tradition just like this Hummingbird Cake and Sock it to Me Cake, and I love my grandma’s version.
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Ingredients
- 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.
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.
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 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.
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!
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.
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The Best Coconut Cake You’ll Ever Make
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.
I am using King Arthur yellow gluten free cake mix that is 22 oz. Since I don’t want the pans to overflow, what do you suggest? Excited to make
Hi Jeanne, I haven’t used that cake mix before but I am going to take a guess and say you will be ok. Looking at the King Arthur packaging it calls for 4 eggs and you will be using 3 (I’m assuming you are making the 2 layer version of this cake so the ingredients in the recipe are cut in half). The sour cream won’t make the cake rise more. If I was testing it out I would do everything as the recipe says and put a baking sheet under the cake pans just in case :). Please let me know how it turns out so we can let our other gluten free readers know!
In the frosting is that 2lbs of powdered sugar?
Yes, 2lbs of powdered sugar.
Thank you
Wait!?! Re: powder sugar?! You can’t mean pounds? Is that a typo? Do you mean tablespoons?
No that isn’t a typo. That is the amount of powdered sugar it takes to make enough frosting for a three layer cake. It is just one bag.
I’m assuming you thaw the coconut before using it. I want to freeze the cake after making it. The coconut package says not to refreeze after thawing, will this be a problem?
Hi Robin, yes I break it up and let it sit out while I frost the cake. It doesn’t take long to thaw and it doesn’t need to be completely room temp or anything. I have never had an issue with refreezing. I hope you get a chance to make the cake!! 🙂
I’m confused about “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.” – So the cake needs to be frozen, after frosted? Or can it be refrigerated if eating the next day?
Yes, you can skip the freezing portion if you like and just refrigerate it overnight. You can also make it and serve it right away. My grandma always made hers a few days in advance and froze it so I included her original recipe instructions
Thank you so much! This cake came out amazing!!! It was a total hit yesterday and left over for Christmas Breakfast. happy Holiday!
Yum! Cake for breakfast 🙂 I’m so glad you liked it!! Happy holidays!
3 pans is not enough – total overflow all over the oven. It sure smelled good, though! Will try again tomorrow.
That is so strange you are the second person that has said that this month but I have never had the issue. You are only using the ingredients listed in the recipe you aren’t adding the ingredients on the back of the box right?
Are they using 9” pans? I used three and it was perfect
Good question. I also use 9 inch pans.
I am making the cake today! so excited!!! I couldn’t find frozen coconut anywhere and I looked everywhere ???? However the coconut I did buy is soft and feels fresh…do you think thats ok?
It sounds like it is worth a try! I hope you like it!
I had the same problem! I went to a few stores. I bought some organic coconut. I’m hoping it’s good!
Hi
Would you be able to give us the ingredient quantities if we don’t want to use premade cake mixture please? I’ve never made a cake from a bought cake mix and would like to know the quantities of flour, sugar, etc etc please.
Also i’m from the UK, and don’t use ounces, could you please also provide weights in grams etc please?
Many thanks
Our cake box mix is 15.25 oz each. In grams it’s 432 each box. The boxes do not not give quantities of each item, only an ingredient list. Hope this help!
When mixing the cake mix, is it not necessary to mix that with a mixer??? Recipe says for the frosting to use mixer, but not for the cake mixture
Yes I use a mixer for the cake mix
This may sound silly but I want to make it right. All I could find was “coconut cream” not “ cream of coconut”. Is there a difference
I’m not certain if they are the same thing. The kind I am talking about is actually a mixer they use for Pina coladas. Usually found in the aisle of the grocery store where they sell margarita mix and stuff like that. It is a very sweet syrup.
This is what I use http://www.cocolopez.com/creamofcoconut.html .
Look in the mixed drink section of your grocery store. It is on top shelf at Kroger with cocktail mixes.
Do you plan a layer of frosting between the cake layers?
Yes you frost between each layer
Ive just finished to bake this cake for the Christmas dinner tomorrow.
I even put it in the freezer. Should I thaw this outside like on the table or in the fridge?
I just put mine out on the table a couple of hours before we eat.
My layers are baking all over the inside of the oven. I needed to clean the oven anyway. I hope everything else works out OK. I am baking this special for a friend’s birthday tomorrow.
I’m so sorry you had that problem. A couple of people mentioned it this year and I’m not sure why it is happening. Did you use 9 inch round pans? Did you only use the ingredients listed in the recipe or did you add the ingredients listed on the bake of the cake mix box also?
Hi
Sorry but is that half a cup of vegetable oil or is it one to two cups please.
That is a half cup of vegetable oil.
Thank you so much
Hey this looks perfect for my Aunts birthday next month, but I can not find fresh frozen coconut anywhere! Any suggestions?
I had the same problem – tried 4 different grocery stores before I found frozen coconut chunks at Trader Joe’s. I’m actually making the cake tomorrow so I will have to shred/grate them myself. I hope it works! Good luck to you!
Thanks for sharing! I’m looking into alternatives like the one you suggested for people who can’t find the fresh frozen stuff!
Have you ever tried this with buttercream as my dad hates cream cheese frosting? I am hoping to make a week in advance and freeze. Is this too long to freeze?
Buttercream is just as good. I think a week in the freezer will be no problem just make sure to give it time to defrost. Maybe move it to the fridge the day before and then sit it out on the counter for a few hours before serving.
turned out beautifully! Made it for my dad’s 85th birthday. He loved it! I don’t like coconut but loved the cake just plain. It was so moist. I think it could be very versatile!
Can I leave the cake in the freezer for 2-3 weeks wrapped in plastic wrap and aluminum foil?
I have never frozen it for that long but as long as it is tightly wrapped I really don’t see why it wouldn’t be ok. Just make sure to give it extra time to defrost.
I’m getting ready to try this recipe
I hope you love it!
can you use the milk from the coconut instead the other coconut milk
The cream of coconut is not coconut milk it has a very strong taste and is very thick. I would not substitute.
I am making this cake for my sisters birthday this week but I can’t find fresh frozen coconut. What can I use? Help!!!
Hi Carole, the fresh coconut is what makes this recipe stand out but if you can’t find it you can use the sweetened coconut flakes in the baking aisle.
I mixed cake as instructed and it came out crumbly (but tasty)! Was unable to ice it. Any suggestions?
I’ve never had a problem with this cake being crumbly. Was it completely cooled? If you are still having trouble icing it you could put the layers I’m the freezer (individually wrapped) and then when they are firm you can take them out and ice the cake.
I made this cake today for my mom’s 90th Birthday. It was absolutely delicious & moist. No problems at all with pans overflowing etc. I used (3 )9” pans & they came out perfectly. We are all southern & love coconut cake. This will be my “go to” recipe for certain.
I wasn’t able to find fresh coconut either so I just used the sweetened coconut made by Mounds found in the baking section of our local Stater Brothers in San Diego. It worked & tasted great!
I’m so glad it worked out and you liked it !
Do you know the reason behind the freezing?
I think it was just so she could make it ahead of time though I swear it seems more moist after freezing and thawing.
I’m so glad it worked for you and you enjoyed it!
This cake was simply amazing.. made it for my father in law for his bday.. says it’s just like Grandma used to make.. thank you.. everyone wants the recipe now!!
I’m so happy he liked it!! Thanks for letting me know. It totally made my day 🙂
Can you supply the two layer recipe version? I need a smaller cake
Hi Paula for the two layer cake you just divide all of the ingredients in half.
Can I half this recipe and use two 8″ pans? Sounds yummy!
Yes you can! It’s delicious 🙂 let me know what you think.
Please post the recipe for the 2 layer cake
That size works better for me
Thank you the cake to delicious
Hi Louise, to make a 2 layer cake you just divide the ingredients in half. I hope you enjoy it!
Great recipe, but I could not get a cake carrier tall enough to get the cake into. Had to keep one layer
off the cake. I will definitely make again but using only one box mix and dividing it into three layers.
I found fresh coconut in the freezer section with frozen fruit.
Thank you so much for sharing your Grandma’s recipe. My family loves this recipe! We would purchase a coconut cake from our favorite bakery but no longer. We love this recipe and the fact you can taste the love that goes into it! Your Grandma Rocks and you do too! Thank you so much!
Thanks so much Dawn, you totally made my day 🙂
I made this cake last year for my boyfriend’s birthday
… However it was the two layer cake. Is it possible to get the ingredients and measurements for that version? I didn’t print it just saved it to my Google bookmarks & Pinterest so now I’m kicking myself. I only have 2 cake pans.
Hi Melissa is it super easy. Just divide all of the ingredients in half!
I am reading about the over flowing of batter in the ovens. Could this be because the pans are not depth enough. The pans could be 1.5″ to as much as 4″ depth. I would like to know the deep of your pans. This might solve to problem
They are standard 9inch pans that you would use if you were making a boxed cake mix. They are about 1 1/2 inch deep. Out of the three years the recipe has been on our site only two people have had this problem and neither responded to whether or not they added extra ingredients (by mistakenly adding the ingredients on the back of the box as well as the ones in the recipe). I have made this recipe dozens of times and overflowing has never been an issue.
My cakes were no where near done at 30 minutes…I used 4- 6″ deep rounds and left a 1/2 inch from the top…they overflowed in the oven…grrr…why ya think? Its about the same as 3 – 9 inch…they all browned the same so I think my oven cooks pretty evenly. Boy Ihope this is the best cake cause I sure have a mess to clean…lol but I wanted to make a super cake for my daughters bday! I tried something new…
PS I did exactly per your directions except for pan size…I did not add or even look at the back of the box…smells good but they did overflow…
Ok just had to ask :).
I have never made this cake in a 6 inch round some I’m not certain of the difference. I would think they would cook faster not slower. You said deep rounds. Are they deeper than the usual 1 1/2 inch depth of a 9 inch round pan? If so that would make a difference. Did you add the ingredients on the back of the cake mix as well as the ingredients in the recipe?
There is a big difference between 6” and 9” pans. Need to apply a little math- the area of a circle is pi times radius squared. The radius is the distance from the edge of the circle to the center. So, the area of a 6” pan = 3x3x3.14= approximately 28 square inches. The area of a 9” pan = 4.5×4.5×3.14 or approximately 64 square inches. More than twice as much volume at the same depth! So, to make 6” layers of the same depth with the same amount of batter as three 9” layers would require closer to seven pans than four. Those pans were overfilled and that is why they overflowed. Also, thicker layers take longer to bake than thinner ones. Thanks for the recipe, I’m planning to make the cupcake version this week.
Thanks Elise I didn’t do the math but I thought those pans were probably overfilled. I hope you enjoy the cupcakes!