Name: Coconut Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 240 min
Ingredients: 1 package white cake mix (15.25 ounces); 1 cup water (room temperature); 3 large eggs; 1/3 cup vegetable oil; 1/2 teaspoon coconut extract (adjust to taste); 1 can sweetened cream of coconut (14 ounces) (e.g., Coco López; not regular coconut milk); 1 can sweetened condensed milk (14 ounces); 1 cup heavy whipping cream; 1 tablespoon white sugar (for whipping cream); 1 cup flaked coconut (sweetened or unsweetened)

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I grew up with this coconut cream cake at family gatherings — the kind that soaks up a sweet, milky syrup and stays tender for days. It’s a white cake made richer with both sweetened cream of coconut and condensed milk, finished with whipped cream and flaked coconut. You make it when you want something tropical without exotic ingredients, or when you need a crowd-pleaser for potlucks, birthdays, or slow Sunday afternoons. If you like other coconut-forward breakfasts and cakes, try this companion recipe for coconut cream pancakes for a matching brunch menu.

Why you’ll love this dish

This cake is an easy shortcut to a bakery-style dessert. You start with a boxed white cake mix and elevate it with coconut extract, cream of coconut (not to be confused with coconut milk), and a sweetened condensed milk soak. The result is moist, fragrant, and pleasantly dense without being heavy — ideal for summer parties, holiday tables, or whenever you want a little island flair in your baking rotation.

“Soft, custardy, and impossibly coconutty — everyone asked for seconds.” — a frequent dinner guest

Notable reasons to make this:

Fast prep: the batter is mixed in one bowl.
Budget-friendly: pantry staples plus one specialty can.
Great for feeding a crowd: a full 9×13 pan serves 12 easily.
Kid-approved: sweet, creamy, and familiar textures.

The cooking process explained

Before you start, here’s a quick overview so you know what to expect: you’ll mix a simple white cake batter, bake it, poke the warm cake, and pour over a rich coconut soak made from sweetened cream of coconut and condensed milk. After chilling, the cake is topped with whipped cream and flaked coconut. Plan on a short hands-on time and several hours of chilling so the soak can fully penetrate the crumb.

Key stages:

Preparation: mix batter and preheat oven.
Baking: bake until springy and a toothpick comes out clean.
Soaking: warm the two canned ingredients slightly, then distribute over the hot cake.
Topping: whip cream with a bit of sugar and spread; finish with flaked coconut.

What you’ll need

1 (15.25 ounce) package white cake mix
1 cup water (room temperature)
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon coconut extract (adjust to taste)
1 (14 ounce) can sweetened cream of coconut (e.g., Coco López) — not regular coconut milk
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar (for whipping cream)
1 cup flaked coconut (sweetened or unsweetened)

Ingredient notes and substitutions:

For a lighter topping, swap half the heavy cream for stabilized whipped topping, but fresh whipped cream tastes best.
If you don’t have coconut extract, a teaspoon of vanilla will still yield a lovely cake.
Using unsweetened flaked coconut reduces overall sweetness and adds texture. For a toasted finish, lightly toast the flakes before topping. For another coconut cake variant, see this cream-of-coconut-focused recipe: cream of coconut cake.

Preparing Coconut Cream Cake

Deliciously moist Coconut Cream Cake topped with coconut flakes and cream icing

Follow these steps in order to get an evenly soaked, stable cake.

Preheat and prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment.
Mix batter: In a large bowl combine the white cake mix, 1 cup water, 3 eggs, 1/3 cup vegetable oil, and 1/2 teaspoon coconut extract. Whisk until smooth and no large lumps remain.
Bake: Pour batter into the prepared pan and spread evenly. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool briefly: Let the cake cool in the pan for about 10 minutes. It should still be warm when you add the soak so it absorbs well.
Make the soak: Gently warm (not boil) the 14 oz sweetened cream of coconut and the 14 oz sweetened condensed milk together in a saucepan over low heat, stirring until combined. Remove from heat.
Soak the cake: Use the handle of a wooden spoon to poke holes across the cake surface. Slowly pour the warm coconut-condensed mixture evenly over the cake, letting it sink in.
Chill: Cover the pan with plastic wrap and refrigerate at least 3 hours, preferably overnight, so the cake becomes custardy.
Whip topping: Just before serving, whip 1 cup heavy cream with 1 tablespoon sugar to soft peaks. Spread over chilled cake.
Finish: Sprinkle 1 cup flaked coconut over the whipped cream. Optionally toast flakes first for added flavor.

Step-by-step instructions

Preparation

Preheat oven to 350°F. Grease a 9×13 pan.

Baking

Mix cake mix, water, eggs, oil, and coconut extract until smooth.
Bake 25–30 minutes, then cool 10 minutes.

Soaking

Warm cream of coconut + condensed milk. Poke holes and pour mixture slowly over warm cake. Chill 3+ hours.

Topping

Whip heavy cream and sugar to soft peaks. Spread and top with flaked coconut. Serve chilled.

Best ways to enjoy it

This cake is happiest chilled and sliced into squares. Plate each slice with:

A small dollop of extra whipped cream and a sprinkle of toasted coconut.
Fresh tropical fruit: mango slices, pineapple tidbits, or passionfruit pulp to cut the sweetness.
A cup of strong coffee or a light-bodied dessert wine; the cake pairs nicely with slightly acidic beverages.

For a brunch or party spread, serve alongside coconut cream pancakes for a full coconut-themed menu: coconut cream pancakes (if you already haven’t tried them).

Storage and reheating tips

Refrigerate: Keep the cake covered and refrigerated. It stays best for 3–4 days. The whipped cream topping may weep after a day — use a stabilized whipped cream if you need longer display time.
Freeze: For longer storage, freeze slices (without fresh whipped topping) wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before topping.
Food safety: Because this cake contains dairy and eggs (in the cake batter and topping), do not leave it out at room temperature for more than 2 hours.

Helpful cooking tips

Warm soak absorbs better: Pour the coconut/condensed milk soak while the cake is still warm. The heat opens the crumb and helps absorption.
Avoid oversoaking: Pour slowly and let it sink in. If the cake looks puddled, stop and let it rest a few minutes; it will continue to absorb.
Stabilize whipped cream: For a firmer topping that holds up for parties, fold 1 tablespoon instant pudding mix (vanilla) into the whipped cream as you beat it. Or use a commercial stabilizer.
Toasted coconut: Toast flaked coconut in a dry skillet over medium heat for 3–5 minutes, stirring constantly, for a nutty topping. Watch closely — it browns quickly.
Pan choice: A 9×13 gives thinner pieces; use an 8×8 for thicker, more cake-like squares but increase baking time slightly.

For a dense, buttery coconut loaf instead of a soaked sheet cake, you can adapt techniques from this coconut cream cheese pound cake recipe: coconut cream cheese pound cake.

Creative twists

Tropical layer cake: Bake two 8-inch rounds with the same batter, soak lightly, and stack with coconut whipped cream between layers.
Lighter version: Replace the heavy whipping cream topping with an aerated whipped topping and use unsweetened coconut flakes.
Chocolate-coconut: Drizzle a thin ganache over the whipped cream for a chocolate-coconut play on flavors.
Dairy-free: Use coconut cream for the topping (refrigerated full-fat coconut milk whipped) and a dairy-free condensed milk alternative. Note: texture and stability will differ.

Common questions

Q: How long does it take to make this cake end-to-end?
A: Hands-on time is about 25–35 minutes. Baking 25–30 minutes and chilling at least 3 hours (overnight best) make total time roughly 4+ hours.

Q: Can I use canned coconut milk instead of cream of coconut?
A: No — sweetened cream of coconut is thicker and sweet. Regular canned coconut milk is thinner and unsweetened, which will change sweetness and soak behavior. If using coconut milk, add sugar and reduce soak volume.

Q: Can I make this ahead for a party?
A: Yes. Soak and chill the cake a day ahead; add the whipped topping and coconut just before serving for best appearance. If you need it fully assembled, use stabilized whipped cream and keep refrigerated until serving.

Q: Is sweetened condensed milk necessary?
A: It adds sweetness and a creamy texture to the soak. You could substitute evaporated milk + sugar, but the texture and sweetness will change.

Q: How do I prevent the whipped topping from weeping?
A: Chill your bowl and whisk, use cold heavy cream, and whip to soft peaks. For longer hold, add a stabilizer (instant pudding mix or gelatin).

Conclusion

If you’re chasing a reliably moist, crowd-pleasing dessert with unmistakable coconut flavor, this coconut cream cake delivers without fuss. For inspiration on similar moist coconut cakes, check out Sally’s take on a fluffy coconut layer cake at Fluffy & Moist Coconut Cake – Sally’s Baking Addiction. If you want a different presentation or frosting ideas, this whipped-frosting coconut cream cake might spark creativity: Best Homemade Coconut Cream Cake Recipe- Whipped Frosting. And for another classic variation and reader-tested tips, see the tried-and-true version on Allrecipes: Coconut Cream Cake Recipe – Allrecipes.