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 you help me upscale this recipe from (3) 9-inch to (3) 10-inch layers?
Cake
2 15.25 oz boxes White cake mix
16 oz Sour cream
1/2 c Vegetable oil
6 Eggs
15 oz Cream of coconut (such as Coco López)
Frosting
16 oz Cream cheese
4 tbsp Milk
2 lbs Powdered sugar
2 tsp Vanilla extract
4 bags Fresh frozen coconut (about 24 oz)
I think you would be fine keeping the recipe as it is. This makes three thick layers of cake. If you use a 10 inch pan the layers will just be thinner. You will need to watch the baking time though. The 10 inch cakes will bake faster so you’ll need to check them to make sure they don’t over bake.
I have searched for years for a really good coconut cake like my grandmother use to make when I was growing up. I came upon this recipe last fall. Because of the title, I decided to give it a try for Christmas. Kat, I say, BINGO! I finally found the coconut cake, my grandmother use to make. I’m making it again for Easter. Thank you for sharing! It is “The Best Coconut Cake Ever!
I’m so glad you love it as much as I do. My grandma would be over the moon knowing so many people are enjoying her cake 🙂
This is a awesome cake, I have baked it several times its super moist full of flavor. It stays on my
special dessert list at the top.
Thanks so much Theresa. I’m so glad that you enjoy it as much as I do. I’m making it AGAIN for Easter this year! 🙂
I would like to know the name of some of the stores that everyone found the frozen coconut. so I can see if any of the store are in my area.i can seem to find any.
I usually find mine at Food Lion. The brand they carry is Bird’s Eye
Go to your manager at your grocery store and ask them to order for you
Walmart in the freezer area next to frozen fruits.
My best friend wanted a white cake for her 60th birthday instead of my go-to chocolate so I searched the Internet and landed in this recipe. What a huge hit! So so moist and delicious. I’ll admit to one small change – I poked the layers and spooned some additional coconut cream over them before frosting. As you were right about it being extra special when it’s cold! Thanks for this winner.
I’m so happy you made it for such a special day and everyone enjoyed it! I hope your friend had a very happy birthday!
This is one of my all time favorite cake recipes!!
So glad you like it!
I would love the recipe for a two layer cake. Can I just halve it as it is for two boxes of cake and I’ll only use one?
Yep! Just halve all of the ingredients and you will make a 2 layer cake!
I want to make this for my local Senior Center so I need to feed about 50 people. I would probably need to make it in several large cake pans to get the needed amount. So should I double the recipe or maybe triple it?
Hi Liz, when you say large cake pans do you mean round pans that are larger than 9 inches or sheet pans? I haven’t made larger round cakes so I couldn’t tell you how to scale up the recipe and what the baking time would be BUT If halve the ingredients in the recipe (1 box of cake mix, 8oz sour cream, etc.) It will make one 9×13 inch sheet cake. I would make 2-3 of those and I think you would have enough.
Your note indicates that you have adjusted this recipe and what is posted above is for 3 layers. Can I ask you to provide me with the recipe for the 2 layers? I can’t wait to try this!
Hi Marianne, making a two layer cake is simple just divide all of the ingredients in half. I hope you like it as much as we do!!
This is not the best coconut cake at all. Mine was crumbly, stuck to the bottom of the pan, has no coconut taste. Icing is extremely sweet and I added some lemon juice to play it down some but that didn’t work very well. Also, the icing was too runny (before I added the lemon juice). Had to add another bag of confectioners sugar to try to get an icing consistency. Still run on the plate instead of staying on the cake. Total cake was a disaster. Would not make again.
Hi Carole, I’m sorry you didn’t enjoy it. I’ve never experienced the cake being crumbly. The coconut flavor comes from the fresh coconut on the outside of the cake. The frosting recipe only calls for 4 tablespoons of milk to 2 lbs of powdered sugar and 16oz cream cheese so I can’t imagine how it was too runny. I hate to hear you had a bad experience. I hope you find a recipe that works better for you.
Actually, the recipe calls for 4 Tbl milk, 2 lbs of sugar and 16 oz of cream cheese. Something may have been an oversight when you scaled it up?
THANKS for making your recipe available to us!
16 oz of cream cheese is correct for the 2 layer cake frosting. I just mistyped in my original reply.
No problem! Just trying to be of help!
I appreciate it. I switch back and forth between the two layer and three layer so much someone needs to keep me straight 😉
I thank you for responding. I thought at first it was runny because of the 16 oz VS the 8 oz cream cheese but I see where that was amended and it is 16 oz. that I used.
Not sure what happened but I have a very ugly mess where the icing slid down the sides of the cake and pooled in the plate.
I hate that this recipe didn’t work out for you. I wish I knew what the problem was but I can’t think of what could have gone wrong.
Hi i was winderig of jou met the cake cool complete before frosting it. The beat of the cake Malta the cream cheese and can make it slice of the cake.
And a dry cake cake be because of over baking or at a oven that’s not calibrated and runs hotter then it should celebration could play a part.
Hope that might clear up why it didn’t work.
Great points. Thanks Rozanna 🙂
Have you ever tried coconut flavored extract in the cake /icing, wouldn’t that give it more coconut flavor, also can I use fresh coconut that has not been frozen? Looking forward to making this for Easter!
Hi Josie, I have never tried coconut extract but I’m sure it would be delicious you can substitute it for the vanilla extract or do half vanilla half coconut. You can definitely use fresh coconut that hasn’t been frozen! Let us know how it turns out for you!
Thanks I’m baking one for Easter, will let you know how it turns out.
I am looking forward to making this great sounding cake Thursday for a dear, Southern friend’s birthday on Friday. I want to make it exactly as you’ve written. Probably going to need to find frozen coconut online. Could you please advise the size of the bags?
The bags I buy are 6 ounces
Please disregard my question. When I printed the recipe it didn’t include the number ounces of coconut. Just reread the online version and saw the quantity.
Hi Kat. My family and I are a huge fan of the Coconut and crushed pineapple filed cake I make numerous times. I plan to try your recipe this year for Easter plan to keep the pineapple and use my duncan hines Coconut box cake mix.
Have you ever paired Pineapple with your Coconut cake recipe?
I haven’t but I was just telling Melinda over the weekend that I want to try a pineapple filling! I know it has to be amazing. As soon as I give it a try we will share it on the blog.
You will not be disappointed. I have used canned crushed and drained,pineapple simple syrup, and sweetened pineapple cooked on the stove.
In my go to recipe I use sour cream, cool whip and powdered sugar for my frosting. mm mmm good. Enjoy!
Now you’re making me want to make coconut cake with pineapple filling for Easter!
Go for it. :)))))))
I have a question regarding the coconut cream when you open the can the cream is in a solid-state, the liquid is at the bottom are you to add the liquid with the cream
Hi Sherry, for this recipe you don’t use coconut cream you use Cream of Coconut which 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. Coconut cream won’t give you the same results as it is much thinner then the syrup-like Cream of coconut.
Sherry- you would use the whole can of cream of coconut. Sometimes when it’s been sitting on the grocery shelf a while it will separate. Just mix it in a bowl to get it back together and it will work.
I had to post this comment. I made this cake over Christmas and it is by far the best coconut cake I have ever eaten. I decided to make another one for Easter, since it was such a hit. Well I bought a brand of what was called pure coconut cream, not coco Lopez, because it was on sale! Epic fail. My cake would not cook and it bubble out all over my oven. What a mess. I remade the cake this morning with Goya coconut cream. Perfect! There is hope. Warming…..don’t cut corners. Also, I did use the lemon curd between layers. First time I used one jar. This time I will use 2. This cake is amazing!
Id like to make this for Easter, and I just wanted to know if instead of vegetable oil I could use coconut oil ? Also my family isn’t a fan of overly sweet things, do you consider this like a sweet enough cake (because the cream of coconut) ?
You can substitute coconut oil for vegetable oil. You will want to make sure your ingredients are room temp when you mix in the coconut oil so that it doesn’t solidify. If your family isn’t a fan of overly sweet things you may want to use a different frosting or just put a layer of frosting between the cake layers and not from the outside. This cake is sweet all on its own and the frosting is super sweet. You could frost the cake with whipped cream (you would have to do this right before serving) instead of frosting to cut back on the sweetness.
I have a question. I followed instructions exactly, but instead of putting it in 3 round cake pans, put it in two 9×13 cake pans.
While baking, both cakes sunk in the middle. One minute they appeared to be rising normally, and the next it was like someone let air out of a balloon, and they both ended up with deep sunken places in the center of the cake.
What would cause this?
I’m not an expert baker so I’m going to link to this article about why cakes sometimes fall in the middle https://www.craftsy.com/cake-decorating/article/how-to-keep-a-cake-from-falling/ . I hope that helps!
Anxious to try this revipe
Two questions please:
1. Can I omit the cream of coconut?
2. Do I mix coconut in the frosting and then press coconut on outside as well?
Thank you. Can’t wait to try this recipe!
Hi Cathy, I *think* you would be ok eliminating the cream of coconut but I have never done it so I can’t be sure. I feel like cream of coconut is part of what makes this recipe special. The recipe only calls for pressing the coconut on the outside the the cake but you can definitely mix some into the frosting as well. I hope you like it!!
I just found this recipe today and making it for Easter. I think I’ll put the remaining cream of coconut as someone said they did. I can’t wait to try it.
I’m so glad you are trying it for Easter I think you are going to love it. Let us know how it turns out!
I saved the coconut cake recipe and plan making it for Easter dinner…
You will love it! Let us know how it turned out and Happy Easter!!
I’m making this for an Easter celebration! Excited! Does those cake needs to stay refrigerated after icing because of milk in icing?
Personally I don’t worry about it and often my cake will sit out all day (I take it out early to thaw and leave it out until the end of the night) but that is up to you. I would refrigerate the leftovers though.
Made two of the 2 layer cakes tonight for Easter lunch and dinner at different family celebrations. Sampled with a bit of the cake that had left a film in the bottom of the pan when I forgot the 2nd cakes cooling in the freezer too long, with the icing, and sprinkled coconut on top. OMG. I cannot wait to eat the completed product after coming out of the freezer nice and chilled when it’s time to eat it! Delicious recipe. I was having trouble deciding to make the 2 or 3 layer cakes while searching for the cream of coconut, and I found ONE last can with 15 oz. of it at the top of a shelf, so two 2 layers it was. Perfect size, perfect recipe! Thanks for sharing!
Thanks so much! I hope the family enjoys it!
This cake sounded so delicious that I tried it. Disaster. Too crumbly & would not come out of the pan. Headed to store to buy ingredients for my ole faithful recipe for coconut cake.
Sorry you had that issue. Did you grease and flour the pan and line with parchment paper? Was the cake completely cooled? I’ve never had trouble with this cake being crumbly or sticking. I hope your other cake turns out great. Happy Easter!
Yes the pans were greased and floured but I did not use parchment. Cooled for 20 min before trying to remove. ??
My regular recipe is white cake mix with extra egg white, 1/3 cream cheese & coconut extract. People like it. I just wanted to try something different. ☺️
Forgot to say along with oil & a little less water stated for mix. Also put raspberry preserves in middle. Best
Sounds delicious!!
After making many cakes (since my 4-H days), I have found 10 minutes to be the perfect length of time before taking out of the pan. I think waiting any longer creates too much moisture at the bottom of the pan which makes it stick. This works for bundt cakes too. Good luck!
I just took two pans out of the oven….both cakes fell and overflowed in the oven…I used 9 inch pans but I live in Denver which is high altitude…I’m waiting for the pans to cool and maybe salvage the layers. nervous about frosting them
Hi Debbie, a couple of people have had this problem of overflowing (I know nothing about high altitude baking but let’s assume that wasn’t the problem). Can you tell me 1) did you use 1 box of cake mix or two? 2) did you use coconut cream instead of cream of coconut? The cake falling in the center usually indicates it wasn’t fully baked in the middle. If you have time let me know. I would love to solve this problem for those that have had it.
I just put this cake in the oven, just wondering why I need to freeze it if I’m gonna use tomorrow for Easter.
Hi Peggie, you don’t have to freeze if you are serving it tomorrow. It will still be just as delicious 🙂
Well I Just tried this recipe. I consider myself a good baker but this was an epic fail. The cake fell, it bubbled over and it crumbled when I tried to get it out of the pan, I won’t be making this again, I had to throw it away.
Question: Do you use the whole egg in the white cake mix ore just the egg whites?
I use the whole egg because I’m lazy but if you would like the cake to be less yellow you can use just the egg whites
I tried to bake this cake and it bed completely on the outside but the middle didnt bake at all. i followed the instructions perfectly! what did i do wrong?
Hi Megan, you should bake the cake until a toothpick inserted in the center comes out clean (that’s how you know it is baked).