Thank you so much for stopping by today—I’m thrilled to share one of my all-time favorite desserts with you: my Coconut Cream Cake recipe. This is one of those “been in the family forever” cakes that gets requested for birthdays, church potlucks, and every holiday. If you love soft white cake, creamy coconut flavor, and a touch of nostalgia, this one’s for you.
This cake is made with Duncan Hines White Cake Mix, soaked in rich cream of coconut, and topped with fluffy Cool Whip and shredded coconut. It’s moist, dreamy, and impossible to resist!
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Overview of Recipe Content
This Coconut Cream Cake is a perfect dessert for Easter, Mother’s Day, or any time you need something tropical, sweet, and special.
- Why you’ll love it: Moist, creamy, and packed with coconut flavor.
- What it tastes like: Imagine soft white cake infused with coconut cream and topped with a light, fluffy cloud of Cool Whip. Each bite melts in your mouth.
- Nutritional notes: While it’s indulgent, you can lighten it with sugar-free pudding or whipped topping.
Ingredients
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 small box vanilla or almond pudding
- 1 can cream of coconut
- 1 tub Cool Whip
- 1 cup shredded coconut
Tools Needed
- 9×13 baking dish
- Mixing bowls
- Electric mixer
- Spatula
Suggested Substitutions
- Almond pudding instead of vanilla for a nuttier flavor.
- Homemade whipped cream instead of Cool Whip.
- Add pineapple for a tropical twist.
How to Make Coconut Cream Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a large bowl, beat together the cake mix, eggs, milk, oil, and pudding mix until smooth.
- Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- While the cake is still warm, poke holes all over with a fork. Slowly pour cream of coconut on top, letting it soak in.
- Cool completely.
- Spread Cool Whip evenly over the cake.
- Sprinkle with shredded coconut.
- Chill for at least 2 hours before serving.
This cake tastes even better the next day as the flavors mingle!
What to Serve with Coconut Cream Cake
Pair it with a cup of strong coffee, a glass of iced tea, or even a piña colada if you’re feeling festive. It makes a stunning addition to a dessert table alongside Pineapple Upside Down Cake or Banana Pudding.
Tips for Making It Perfect
- Don’t skip poking holes—the cream of coconut needs to seep in.
- Chill overnight for the best texture.
- Toast the coconut for extra crunch.
Storage Instructions
- Refrigerator: Store covered up to 4 days.
- Freezer: Freeze slices wrapped in plastic and foil for up to 2 months. Thaw in fridge.
General Information
This cake became popular in the 1970s when coconut desserts were all the rage at church suppers. It’s still beloved today because it’s simple, affordable, and bursting with flavor.
Frequently Asked Questions
Can I use coconut milk instead of cream of coconut?
Not quite—cream of coconut is sweeter and thicker. Stick with it for best results.
Can I make this ahead of time?
Yes! It’s actually better when made the day before.
Can I use a different cake mix?
A yellow or butter cake mix works too, but white keeps the flavor light.
Conclusion
This Coconut Cream Cake is soft, sweet, and soaked with coconut goodness. It’s the kind of cake that disappears quickly at parties—and for good reason!
If you loved this recipe, check out my Tres Leches Cake or my Southern Hummingbird Cake for more crowd-pleasing classics.
Happy baking, friends—can’t wait to see your coconut cakes!
Interactive Elements
If you make this cake, leave me a comment and let me know how it turned out. Don’t forget to share a photo on Pinterest @poulefrecipe or tag me on Instagram!
Nutritional Information (per serving, approx.)
| Calories | Carbs | Fat | Protein | Sugar | Sodium |
|---|---|---|---|---|---|
| 320 | 42g | 15g | 4g | 28g | 220mg |
Irresistibly Moist Coconut Cream Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Coconut Cream Cake is soft, moist, and infused with cream of coconut, topped with Cool Whip and shredded coconut for the ultimate tropical dessert.
Ingredients
1 box Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla pudding (or almond)
1 can cream of coconut
1 tub Cool Whip
1 cup shredded coconut
Instructions
1. Preheat oven to 350°F. Grease a 9×13 pan.
2. Mix cake mix, eggs, milk, oil, and pudding until smooth.
3. Pour into pan and bake 30–35 minutes.
4. While warm, poke holes and pour cream of coconut over cake.
5. Cool, spread Cool Whip, and top with shredded coconut.
6. Chill at least 2 hours before serving.
Notes
Chill overnight for the best flavor.
Toast coconut before topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
