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.
The Cake baked beautifully. The icing was another matter. I used 16 oz of cream cheese, 2 lbs of powdered sugar and 2 teaspoons of vanilla. My icing was quite runny. Thankfully, I knew not to include the milk because I could see that the consistency was not quite right. Not sure what happened with the icing but it did not turn out as it should. I used it to frost the cake but it ran out between the layers and down the sides, puddling on my cake plate. It is in the freezer. Hope that helps.
You didn’t add any liquid and it was runny? You used the blocks of cream cheese that are solid but slightly soft ? The cakes were completely cool? Im so sorry you had trouble with it. The good news is I’m confident it will still be delicious but I can’t think of what went wrong with the frosting. Thanks for letting me know.
Yes, it was runny. I used 2 blocks of cream cheese that were solid but slightly soft. The cakes were completely cool. I had wrapped then and cooled them in the freezer. I put the cake back in the freezer after I iced it and added coconut. The cake was DELICIOUS!! We ate it BEFORE Easter dinner! I will have to figure out what in the world I did with the icing. 🙂 Thank you for the recipe! It is definitely a keeper!
I’m so glad it turned out ok. The taste is the most important part! I had my own fail with a lemon meringue pie this weekend so I can totally sympathize!
Did this baker use a good quality cream cheese? I have learned by trial and error that you cannot use store brand cream cheese for a good frosting. The store brand is runny and does not hold it’s consistency!
Thank you Janice, another baking friend of mine pointed this out the other day. She also wondered if people were using the block of cream cheese or the stuff in the tub (which is runnier). I need to update the tips in the recipe to note this!
I searched our groceries for fresh frozen coconut and could not find it. so…..I bought a whole one and struggled through that process. I did not get very much coconut. Can you give me a heads up where to find it?
I usually find mine at Food Lion. Other people have commented that they found it at Walmart, and chunks of fresh coconut (that can be grated) at Trader Joe’s. I hope that helps.
Often if you ask your grocery store to order it for you they will. It is worth a try!
The icing recipe was a big fail. I consider myself a good baker. The icing on this recipe is way off or my confectionary sugar was under weight straight from the box. I even added extra sugar to thicken up the icing. I thought it would hold, but it just slid off the cake. It was a mess. I pressed on the coconut hoping it would help. The moisture from the coconut made it even worse. We are definitely going to be eating this cake with a spoon. 🙁
I’m so sorry to hear about the icing. I don’t know what could have gone wrong. Hopefully you still enjoy the cake.
I made the cake in four short layers. I mixed half the ingredients for the first 2, then mixed the rest of ingredients for layers 3 and 4.
It came out perfect.
Each layer was soft, moist,and had a bounce in the top. They cooked in 25 min.
I used buttered parchment paper on bottom.
Oh, and I mixed all wet ingredients together. Then using a hand mixer, belended wet INTO dry. I beat for around 2 minutes, before filing pans.
Thanks so much for coming back and letting us know what you did to make it turn out so well. I hope you had a very happy Easter 🙂
Thank you! We had a lovely Easter!
Also, I used the frosting recipe without adding milk. It was perfect too!
My friend made the cake in 2 large layers for her son’s birthday! She sent me the recipe!
This was the MOST amazing cake EVER!!!!
I made this for my son’s 25th birthday. I usually do a trial run for any new recipe I haven’t tried out, but I didn’t have time. Big mistake! I used the frozen coconut (thawed) and froze the frosted cake overnight like suggested. While thawing, it leaked all kinds of coconut juice, so much so that even the cardboard cake plate was soggy. I kept using paper towels to blot up the liquid at the bottom, but this went on for hours.The cake itself was delicious, but the soggy, leakiness didn’t make for a great presentation. I’m thinking the problem was with the fresh coconut having so much moisture. Next time I would probably just use the regular dried stuff. BTW–I used pineapple extract in the cream cheese frosting and it was a delicious complement to the coconut flavor.
DISASTER!! Followed directions exactly. The cake layers baked beautifully but were crumbly when removed from pans. Wondered how I would frost the sides. Answer, I couldn’t. The icing was so runny that it destroyed the layers. Icing ran down the sides and took chunks of cake with it. Needless to say, I didn’t waste my time or the coconut by trying to put it on the cake…there was nothing left for it to stick to. The whole mess went into the garbage. Very disappointing and a waste of time and money. I resorted to making pies for Easter dinner.
I’m sorry the recipe didn’t work for you. I’ve never experienced the cake being crumbly or the icing being runny. I had a meringue pie disaster myself over the holidays so I can totally empathize with your frustration. I hope you still enjoyed the holiday!
I made this cake for Easter April 1, 2018. My guests, many of whom love and have eaten many coconut cakes said it was by far, the best coconut cake they ever had. I, too, experienced a mess while frosting the cake. I only used 1-2 Tbsps of milk. I will eliminate that next time. It was an unbelievable slip and slide show. It took my husband and me working Together to get it wrapped and into the freezer. I used the icing in between the layers. Had some left over and I kept it in the frig. After it was in the freezer for two days, I removed it an patched it up with the left over icing. It was gorgeous and delicious. The icing was easier to work with and it was never compromised by being in a bowl in the frig for two days. Here’s what I did with the coconut. Thawed it out, put it in the oven on a cookie sheet to dry some and blotted it with paper towels. What I will do next time is thaw the coconut ahead of time and allow it more time to dry out, maybe a whole day. Also, I will refrigerate my baked cakes before frosting to really make them cold. I will also chill the icing in the frig. Putting it on the chilled cakes. It will take a bit longer to complete, but the results will be worth it. It really is delicious! I bought the fresh coconut in the freezer dept, fruit section, of the grocery store. I found the coconut cream with the drink mixers section. Also, a liquor store may carry both the coconut cream and coconut milk. Make sure you have the coconut cream. Now that I’ve made it once, I feel confident that next time will be easier. Just plan to take your time. This masterpiece deserves it. Good luck.
Thank you so much for taking the time to write up your thoughts and suggestions. I’m so glad you liked it !
Should you have not used cream of coconut. Not coconut cream.
I think she meant Cream of Coconut since she found it in the drink mixer aisle.
Is there a substitute for coconut milk or coconut cream? Trying to save myself a trip back to the store tonight.
Hi Debbie, you want to use cream of coconut for this recipe (not coconut milk or cream) unfortunately there is no substitute 🙁
I made this cake yesterday! I had no trouble at all with the icing. I only put like 2 Tbsp of milk bc i was nervous reDing reviews. I just took it out of the freezer an hour ago and so excited to try it tonight! I was wondering if i leave it out at room temperature for 4 hours or in the fridge? Also do i unwrap it? it’s smushed right now wigh the plastic and tin foil layers lol
I unwrap mine and leave it out on the counter to defrost. You are going to love it!!
This cake was dry! Not moist at all I won’t make it again!
Hi Joanie, I’m sorry you had a problem with the cake. If it is dry it was most likely overbaked.
I too am having problems with the frosting. This is my second go at it and it is still runny. After reading reviews, I’ve tried tweaking it a bit but with no luck. It’s currently sitting in the fridge along with the cakes in the hopes that once everything is nice and cold, it will spread without running. My question is this: “How is this a “buttercream” frosting when there is no butter in it?”. Unless the ingredients are incorrect, wouldn’t this be a “cream cheese” frosting? Also, since you have no issues with the frosting, I was wondering if you would be so kind as to explain the process you use to make it. Do you dump all ingredients at once? Do you whip the cheese first? How long do you beat it? Do you do it by hand or with mixer? Sometimes these little things make all the difference. Thank you. I made this cake for Easter and it ran and dripped all over the fridge. I managed to salvage it as best I could and served it anyway. After being teased about my “Storm Trooper helmet” cake, we all enjoyed it very much. It may not have looked that great but everyone just LOVED it!
Hi Anna, I make my cream cheese frosting by adding the powdered sugar and cream cheese to the bowl of my stand mixer and, using the whisk attachment, I whip them together until they are fully mixed. This makes a very thick mixture since no liquid has been added. Then I add my vanilla and continue mixing. Then one tablespoon at a time I add milk. As the instructions say you may not need all four tablespoons of milk. Start with one, continue mixing and see what the consistency is, if it isn’t quiet spreadable add the next tablespoon of milk, and so on until you reach a smooth, spreadable (but not runny) texture. Since you are having problems with it running my only thought would be maybe too much liquid was added? You could add it by the teaspoon if you prefer to take it more slowly. Just make sure to fully mix in between each addition of liquid to check the consistency.
I re-read this recipe and I see that it does say cream cheese frosting. I must have gotten my recipes mixed up. Anyway, even though the frosting was still a bit soft and runny, it was nowhere near as bad as last time. Definitely only doing a two layer next time.
I followed this recipe to the T and it was perfect!! Very moist and the icing was the perfect consistency. Definitely a favorite!!
Thanks Sherri, I’m so glad it turned out perfectly and you loved it as much as I do!!
I just wanted to let you know that I made this cake this past weekend for my son’s 19th birthday. We are all big coconut fans. I started to make Ina Garten’s recipe,and then I realized it called for 7 sticks of butter…so, uh, no. I saw yours and bought the ingredients before reading the comments. Then I sort of panicked. However, my fears were unfounded. This cake is delicious! I had none of the frosting issues other mentioned.I did NOT add milk to the cream cheese/powdered sugar recipe, but I did make sure the cream cheese was still a little on the cold side. I used an electric mixer. I was worried because the fresh frozen coconut (purchased at a local Asian market, but we have a lot of those in Southern California) wasn’t that tasty by itself. However, it was magnificent on the cake.Genius idea. I did not freeze that cake–it sat in a plastic “cake box” for over 24 hours before I served it. Half the cake is now frozen, and my son took a hunk today and it was amazing just frozen (no thawing necessary). Anyway, thank you. I will make it again!
Mary thank you SO much for taking the time to let us know how the cake worked for you. I can’t tell you how happy it makes me to hear everything went smoothly and you loved it as much as I do!!
The cake does not taste like coconut, it tastes like a vanilla cake. The frosting has a mild coconut flavor but it is very sugary and slightly runny. I did not add milk. It makes a HUGE three layer cake. I am still looking for “the best” coconut cake recipe.
Has anyone used plain Greek yougurt rather than sour cream?
I haven’t tried that but I think it would work.
made this today …… what a fiasco
bottom layer imploded when I put the second layer on top.finished the cake w/two layers started pressing the coconut into the frosting it was too much only used 1 1/2 packs.i Icould tell that it was starting to fall apart I covered w/saran and hid it in the frig Iam scared to serve it for Mothers Day dessert
so disappointed
I’m so sorry you had that experience. I cant think of why the cake would implode and fall apart. I hope you still had a happy mother’s day.
The advertisement is true! This is the best coconut cake you will ever eat! My guests raved about it. I made one change. Cut each of the three cake layers in half (lengthwise) and added a layer of raspberry filling. Then frosted with the cream cheese frosting. It is fantastic!
OMG the raspberry filling sounds amazing. I’m going to have to try that next time!
Hi can I make cupcakes instead of the cake with this recipe?
You can! Here https://www.homemadeinterest.com/coconut-mango-cupcakes/
(you can skip the mango curd of course :))
I love this recipe of your coconut cake! My Grandmother always made coconut cake during the holidays and us kids would couldn’t wait for a piece of that moist cake! I try and make one during the holidays but never found one that compares to hers until I came upon yours! It’s so moist and definitely reminds me of my grandmas (Mamaws) receipe she made. Thank you for posting this in your blog. Love my Coconut!
Julie from Texas
Thanks so much for taking the time to leave a comment. I can’t tell you how happy it makes me to hear you liked the cake and that it brought back memories of your mamaw too!!
Do you think I could use coconut cake mix instead of white and still use the cream of coconut. I really want the coconut flavor to stand out.
I think that would be fine. You can also add coconut extract to the cake mix (or the frosting)
Thanks, can’t wait to try this:) !
Made this for a special friend’s 75th birthday! It was delicious! I mixed icing without adding the milk and refrigerated it until the layers were cooled. So yummy, Thanks for sharing the recipe!
I’m so glad you enjoyed it. I hope your friend had a very happy birthday! 🙂
Hi. I’m planning on making this cake a day ahead of when I need it and I was wondering if I need to keep it in the refrigerator? I don’t plan on freezing it since I’ll be serving it the next day.
Yes, I would keep it in the refrigerator.
I have a friend (guy) who is single and loves coconut! He asked me one day if he bought the stuff would I make him a coconut cake? I said of course and searched for a recipe( me,my husband, and both of our boys do not eat coconut at all) because I certainly didn’t have one. I found yours and decided to try. It took me and my husband to mix this cake…..all I have is a cheap hand mixer which between the icing and the cake we almost burnt up???? when we iced the cake the icing was runny and wouldn’t stay on so we did the best we could stuck it in the fridge and waited 30 minutes…took it out,did touch ups and stuck on the coconut…….put in freezer overnight……we took it to him the next day we had like 20 people eat some and still had cake left over.
I can honestly say though this is the ONLY coconut cake I have ever seen my family eat and it was amazing. I will definitely be making this again. BTW for the 2layer cake does it only take one box cake mix? Thanks Regina
Hi Regina, I’m so glad you and your friends and family liked it!! Did you use a block of cream cheese for the frosting or the kind in a tub? Still trying to figure out why it doesn’t work for some people… Yes, 2 layers is only 1 box of cake mix. All of the ingredients are cut in half. I have the recipes in the notes section of the recipe card.
Kat, I have been looking for Miss Donnie’s recipe ( an old family friend from NC) and this looks just like hers. I will try it and let you know. Hers was the best ever!! Thanks for sharing.
I hope you’ve found it. I absolutely love this cake!
Just made the cake. Is the cake going to have a coconut flavor? I tasted the batter and I didn’t taste coconut.
Thanks
Laura, the coconut flavor comes from the fresh coconut that coats the outside of the cake.
This recipe is fantastic, best I’ve ever made. Friends at work are constantly asking for another AIG. Will do the freezer step with all my cakes from now on. So moist.
Love it just made one
Is it ok to just use egg white??
I have made this several times. It is always a BIG hit. So good. I make in 9×13 pan and basically cut recipe in half. Make sure to use coconut cream not milk there is a difference. I do use coconut extract in frosting along with vanilla. It is my most requested cake.
Thanks for the tip on turning it into sheet cake. I know people are going to appreciate that. I’m so glad you like the cake as much as we do 🙂