If you have never made a Cream of Coconut Cake before, you are in for a serious treat.
This cake is everything a coconut lover dreams about: a moist, tender sheet cake soaked in sweet cream of coconut, piled high with fluffy whipped topping, and finished with a snowy layer of shredded coconut.
It comes together with a box of white cake mix as the base, which means the prep is fast and the results are absolutely stunning.
You do not need to be an experienced baker to pull this off, and I promise every single person at the table will ask for the recipe.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes + chilling time |
| Servings | 12 servings |
| Difficulty Level | Easy |
If you enjoy easy, crowd-pleasing desserts, you will also love this Strawberry Poke Cake for another fuss-free option with irresistible flavor.
Why You’ll Love This Cream of Coconut Cake
This is the kind of dessert that disappears fast at potlucks, birthday parties, and holiday gatherings.
The poke-cake technique is what makes it so special: holes poked all over the warm cake let that sweetened cream of coconut seep deep into every bite, making the crumb impossibly moist and rich.
You only need a handful of ingredients, and most of them are pantry staples or easy grocery-store finds.
The Cool Whip topping is light and airy, which perfectly balances the dense, sweet coconut-soaked base.
It is a make-ahead dessert, which means you can bake it the night before and simply slice and serve when the time comes.
- Incredibly moist from the coconut soak
- No scratch-baking skills required
- Uses simple, accessible ingredients
- Stays fresh in the fridge for days
- Always a crowd-pleaser at any gathering
- Customizable with toasted coconut or optional mix-ins
Ingredients
This recipe uses a white cake mix as a no-fuss base and pumps it up with real cream of coconut for an intense, tropical coconut flavor.
Make sure you grab cream of coconut, not coconut milk or coconut cream.
Cream of coconut is sweetened and thick, and it is what gives this cake its signature flavor and moisture.
- 1 box (15.25 oz) white cake mix
- 3 large egg whites (or as directed on box)
- 1/3 cup vegetable oil (or as directed on box)
- 1 cup water (or as directed on box)
- 1 can (15 oz) cream of coconut (such as Coco Lopez or Coco Real)
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) Cool Whip, thawed
- 1 1/2 cups sweetened shredded coconut, divided
You might also enjoy: Cannoli Poke Cake
Kitchen Equipment Needed
You do not need any fancy equipment to make this cake. A 9×13-inch baking dish is the go-to pan here because the sheet-cake format makes it easy to serve a crowd.
- 9×13-inch baking dish
- Large mixing bowl
- Electric hand mixer or stand mixer
- Small mixing bowl
- Fork or wooden skewer for poking holes
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
- Offset spatula for spreading frosting
Recommended Products for This Recipe
These are a few products I personally recommend based on my own baking experience.
Using quality ingredients and the right tools makes a real difference with this recipe.
1. Coco Lopez Cream of Coconut
Coco Lopez is the gold standard for cream of coconut. It is thick, rich, and deeply sweet, and it produces the most intensely flavored poke cake soak I have ever tried.
Do not substitute coconut cream or coconut milk here; the sweetened, concentrated nature of cream of coconut is what makes this cake so special.
2. Pyrex 9×13 Baking Dish with Lid
A Pyrex baking dish is perfect for this recipe because it goes from oven to fridge without any hassle.
The included lid makes storing and transporting the cake a breeze, which is ideal since this cake needs to chill before serving.
3. Sweetened Flaked Coconut by Bob’s Red Mill
I have tried a few brands of shredded coconut for this cake, and Bob’s Red Mill consistently delivers the right texture and sweetness.
The flakes are light and fluffy rather than dry, which makes the topping look and taste beautiful.
4. KitchenAid Classic Hand Mixer
A hand mixer is one of the most useful tools for making cake batter from a box mix.
A KitchenAid hand mixer gives you consistent speed control, which helps you avoid over-mixing while still fully incorporating all the wet ingredients.
Read Also: Cherry Cobbler Recipe With Cake Mix
Step-by-Step Instructions: How to Make Cream of Coconut Cake
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spray a 9×13-inch baking dish generously with non-stick cooking spray. Make sure to coat the bottom and the sides so the cake does not stick.
- Set the prepared pan aside while you make the batter.
Step 2: Mix the Cake Batter
- Open the box of white cake mix and pour the contents into a large mixing bowl.
- Add the egg whites, vegetable oil, and water as directed on the back of the cake mix box. Note: some box mixes call for whole eggs. Either works here.
- Use an electric hand mixer on medium speed to beat the batter for about 2 minutes, until smooth and well combined.
- Scrape the sides and bottom of the bowl with a rubber spatula to make sure no dry mix is hiding at the bottom.
- Stir in 3/4 cup of the shredded coconut into the batter. This puts coconut flavor directly into the cake base itself, not just the topping.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared 9×13-inch baking dish.
- Use a rubber spatula to spread it into an even layer, reaching the corners of the pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Start checking at the 25-minute mark to avoid overbaking, since ovens vary.
Step 4: Make the Coconut Soak
- While the cake is in the last few minutes of baking, prepare the coconut soak.
- In a small mixing bowl, stir together the entire can of cream of coconut and the can of sweetened condensed milk.
- Stir until fully combined and uniform. The mixture will be thick and very sweet.
- Set aside so it is ready the moment the cake comes out of the oven.
Step 5: Poke Holes and Pour the Soak
- Remove the cake from the oven as soon as it is done, but do NOT let it cool first. This step works best while the cake is still warm.
- Use a fork, wooden skewer, or the end of a wooden spoon to poke holes all over the top of the cake. Space the holes about 1 inch apart, and make sure you press all the way down to the bottom of the pan.
- The more holes you poke, the more of that coconut soak can seep into the cake, so do not be shy.
- Slowly pour the cream of coconut and sweetened condensed milk mixture over the top of the warm cake.
- Use a rubber spatula to spread it gently if needed, encouraging the liquid to fill all of the holes.
- Pause every so often and let the liquid absorb before pouring more. The warm cake will soak up almost all of the liquid.
Step 6: Cool the Cake Completely
- Set the cake on a wire cooling rack and allow it to cool to room temperature. This will take about 45 minutes to 1 hour.
- Do not attempt to frost the cake while it is still warm, as the Cool Whip will melt and slide right off.
- Once cooled, you can transfer the cake to the refrigerator to speed up the chilling process if needed.
Step 7: Frost with Cool Whip
- Once the cake is completely cool, spoon the thawed Cool Whip over the top.
- Use an offset spatula to spread it into a smooth, even layer across the entire surface of the cake, reaching all the edges.
- Work gently so you do not tear into the top of the cake.
Step 8: Add the Shredded Coconut Topping
- Sprinkle the remaining 3/4 cup of sweetened shredded coconut evenly over the Cool Whip layer.
- Press the coconut lightly with your fingertips so it adheres to the frosting and does not fall off when sliced.
- If you prefer toasted coconut on top, see the Tips section below for how to do that quickly.
Step 9: Chill Before Serving
- Cover the cake loosely with plastic wrap or a lid and place it in the refrigerator.
- Chill for at least 2 to 4 hours before serving. Overnight chilling is even better.
- The coconut soak continues to work as the cake sits, making each slice more moist and flavorful the longer it rests.
- Slice and serve cold, straight from the fridge.
The same easy poke-cake technique used here works beautifully in this Peach Cobbler with Cake Mix for another simple dessert the whole family will love.
Tips for The Best Cream of Coconut Cake
A few simple tips will take this cake from good to absolutely incredible.
The most important thing to remember is not to skip the chilling step; the overnight rest is what makes the cake so fudgy and rich.
- Use warm cake for the soak. Pour the coconut mixture over the cake as soon as it comes out of the oven. Warm cake absorbs the liquid much faster and more evenly.
- Poke generously. Do not be timid with your fork. The more holes you make, the more of that sweet coconut soak gets inside the cake.
- Do not confuse cream of coconut with coconut cream. Cream of coconut (like Coco Lopez) is sweetened and thick. Coconut cream is unsweetened. These are not interchangeable in this recipe.
- Toast the coconut topping for extra flavor. Spread 3/4 cup of shredded coconut on a baking sheet and bake at 325 degrees Fahrenheit for 3 to 5 minutes, stirring once, until lightly golden. Watch it carefully because it burns fast.
- Chill overnight for best results. The texture gets even better after 8 hours in the fridge, as the soak fully penetrates the cake.
- Thaw Cool Whip in the fridge, not on the counter. Let it sit in the refrigerator overnight so it spreads smoothly without getting watery.
- Substitute butter and milk for the box mix liquids. Instead of water and oil, use melted butter and whole milk for a richer cake flavor.
Serving Suggestions
Cream of Coconut Cake is a cold dessert, and it is best served straight from the refrigerator. It is rich and sweet, so small slices go a long way.
The cold, creamy slices of this cake pair well with fresh fruit to cut through the richness.
- Serve with fresh pineapple chunks or mango slices for a tropical presentation.
- Pair with a scoop of vanilla ice cream for an indulgent dessert plate.
- Add a few fresh raspberries or strawberries on top for a bright, colorful garnish.
- Serve alongside a cup of coffee or iced tea for a classic dessert pairing.
- Garnish each slice with a lime wedge for a hint of tart citrus.
- Bring it to your next cookout or potluck and serve it right from the pan.
For a fun brunch dessert spread, this cake is stunning alongside these Strawberry Crepes with Whipped Cream.
Variations of Cream of Coconut Cake
This recipe is a wonderful base that can be easily adapted to different occasions and flavor preferences. The poke-cake format is incredibly flexible.
- Piña Colada Cake. Add 1 can of crushed pineapple (drained) to the batter and stir a tablespoon of coconut rum into the soak for a piña colada-inspired twist.
- Toasted Coconut Version. Toast all of the shredded coconut, both the amount mixed into the batter and the topping, for a deeper, nuttier flavor profile.
- Chocolate Coconut Cake. Swap the white cake mix for a chocolate cake mix. The combination of chocolate cake with the coconut soak is unexpectedly incredible.
- Mango Coconut Cake. Fold 1/2 cup of finely diced fresh mango into the batter before baking for a fruity tropical twist.
- Layered Cake Version. Bake the batter in two round 9-inch cake pans, poke and soak each layer, then stack them with Cool Whip frosting in between.
- Lighter Version. Use sugar-free white cake mix, light Cool Whip, and lite sweetened condensed milk to reduce the overall calorie and sugar content.
Another reader favorite: Cake Mix Rum Cake uses a similar box-mix shortcut for a show-stopping dessert.
Storage and Reheating
This cake stores beautifully in the refrigerator and actually improves over time as the coconut soak continues to hydrate the crumb.
It does not hold up well at room temperature for long periods because of the Cool Whip topping.
- Refrigerator: Cover the pan tightly with plastic wrap or a lid and store in the fridge for up to 5 days.
- Freezer: Freeze individual slices (without the Cool Whip topping) on a parchment-lined tray until solid, then transfer to freezer-safe bags. Store for up to 2 months.
- To thaw: Transfer frozen slices to the refrigerator overnight to thaw. Add fresh Cool Whip and coconut topping after thawing.
- Do not reheat: This is a cold cake and should always be served chilled, directly from the refrigerator.
- Make ahead: This cake is an ideal make-ahead dessert. Bake and soak it the night before, then frost with Cool Whip the morning you plan to serve it.
Nutritional Facts
The following values are estimates based on 12 servings. Actual values will vary depending on the specific brands used.
| Nutrient | Amount Per Serving | ||| | Calories | 420 | | Total Fat | 16g | | Saturated Fat | 11g | | Cholesterol | 10mg | | Sodium | 290mg | | Total Carbohydrates | 66g | | Sugars | 52g | | Protein | 4g |
Read Also: Classic Carrot Cake With Cream Cheese Frosting
Health Benefits of Key Ingredients
This is absolutely a treat, but some of the key ingredients do bring a few noteworthy nutritional qualities to the table.
Coconut in general is a source of medium-chain triglycerides (MCTs), a type of fat that the body metabolizes more quickly than long-chain fatty acids.
- Coconut: Contains MCTs that may support energy metabolism. It also provides small amounts of manganese, which supports bone health and metabolism.
- Sweetened Condensed Milk: Provides calcium and some protein. While high in sugar, it contributes to the moist, fudgy texture that makes this cake so satisfying.
- Eggs: The egg whites in the cake batter provide a lean source of protein and help create a light, tender crumb.
- Shredded Coconut: Adds a small amount of dietary fiber and contributes to the chewy, satisfying texture of the topping.
FAQs About Cream of Coconut Cake
1. What is the difference between cream of coconut and coconut cream?
Cream of coconut is a sweetened product made from coconut cream and sugar. It is thick, syrupy, and intensely sweet.
Coconut cream is the unsweetened, fatty layer that rises to the top of coconut milk.
These products are not interchangeable in this recipe. You need cream of coconut, such as Coco Lopez, for the correct flavor and sweetness.
2. Can I make this cake from scratch instead of using a box mix?
Absolutely. You can use any white cake or yellow cake baked in a 9×13-inch pan.
The poke-and-soak technique will work the same way regardless of whether the base is homemade or from a box.
A scratch-made cake will have a slightly different texture, but the coconut soak will still make it incredibly moist and flavorful.
3. Can I use coconut milk instead of the soak?
The soak in this recipe is a combination of cream of coconut and sweetened condensed milk, which creates a thick, sweet mixture that seeps into the cake and sets as it chills.
Using plain coconut milk would result in a much thinner soak with far less sweetness and flavor. Stick to the original soak for the best results.
4. How long should I chill the cake before serving?
The minimum chilling time is 2 to 4 hours, but overnight is best.
After a full night in the refrigerator, the coconut soak has thoroughly permeated every part of the cake, and the texture becomes wonderfully dense and moist.
If you are in a hurry, at least 2 hours of chilling is necessary for the soak to set and for clean slices.
5. Can I toast the shredded coconut on top?
Yes, and I highly recommend trying it at least once.
Toasted coconut has a nuttier, deeper flavor compared to the raw version, and it also adds a slight crunch that contrasts beautifully with the soft, creamy cake beneath it.
Spread the coconut on a baking sheet and toast at 325 degrees Fahrenheit for 3 to 5 minutes, stirring once or twice to ensure even browning.
Cream of Coconut Cake
Ingredients
- 1 box white cake mix 15.25 oz box; any brand works
- 3 large egg whites Or as directed on the cake mix box
- 1/3 cup vegetable oil About 80ml; or as directed on box
- 1 cup water 240ml; or as directed on box
- 3/4 cup sweetened shredded coconut About 65g; stirred into the batter
- 1 can cream of coconut 15 oz / 425g; such as Coco Lopez or Coco Real — do NOT substitute coconut cream
- 1 can sweetened condensed milk 14 oz / 397g
- 1 container Cool Whip whipped topping 8 oz / 227g, thawed in the refrigerator overnight
- 3/4 cup sweetened shredded coconut About 65g; can be toasted for deeper flavor
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Electric hand mixer Or stand mixer
- Small mixing bowl For the coconut soak
- Fork or wooden skewer For poking holes in the cake
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
- Offset spatula For spreading Cool Whip topping
Method
- Preheat oven to 350°F (175°C). Generously spray a 9×13-inch baking dish with non-stick cooking spray, coating the bottom and sides.
- In a large bowl, combine the white cake mix, egg whites, vegetable oil, and water; beat with an electric mixer on medium speed for 2 minutes until smooth. Fold in 3/4 cup shredded coconut, then pour batter into the prepared baking dish.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 25 minutes to avoid overbaking.
- While the cake bakes, stir together the cream of coconut and sweetened condensed milk in a small bowl until fully combined. Set aside.
- Remove cake from oven and immediately poke holes all over the surface (about 1 inch apart) using a fork or skewer. Slowly pour the coconut soak over the warm cake, pausing to let it absorb as you go.
- Transfer the pan to a wire cooling rack and allow the cake to cool to room temperature, about 45 to 60 minutes, before frosting.
- Once fully cooled, spread the thawed Cool Whip evenly over the top of the cake using an offset spatula, reaching all the edges.
- Sprinkle the remaining 3/4 cup of shredded coconut evenly over the Cool Whip and press gently so it adheres.
- Cover and refrigerate for at least 2 to 4 hours, or overnight for best results. Slice and serve cold.
Nutrition
Notes
- Use cream of coconut (such as Coco Lopez or Coco Real), not coconut cream or coconut milk — they are not the same product and will not give the correct flavor or sweetness.
- Pour the soak over the cake while it is still warm. Warm cake absorbs the liquid faster and more evenly than a cooled cake.
- Poke holes generously and close together — the more holes, the more the coconut soak can penetrate every bite.
- For a richer cake base, substitute melted butter for the oil and whole milk for the water in the cake mix directions.
- To toast the coconut topping, spread shredded coconut on a baking sheet and bake at 325°F for 3 to 5 minutes, stirring once, until lightly golden. Watch carefully as it burns quickly.
- Thaw Cool Whip in the refrigerator overnight rather than on the counter for a smoother, more spreadable consistency.
- This cake is best made a day ahead. Overnight chilling allows the soak to fully penetrate the crumb and intensifies the coconut flavor.
- Store covered in the refrigerator for up to 5 days. This cake should always be served cold and does not hold up well at room temperature for extended periods.
- To freeze, wrap individual slices (without the Cool Whip topping) in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and add fresh Cool Whip before serving.
- For a piña colada variation, fold drained crushed pineapple into the batter and add a tablespoon of coconut rum to the soak.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cream of Coconut Cake is one of those recipes that seems almost too simple to be as good as it is.
You start with a humble box of cake mix, add a handful of ingredients, and end up with something that tastes like it came from a bakery.
The coconut soak is the real magic here. It transforms an ordinary sheet cake into something rich, sticky, and deeply flavorful that keeps people coming back for a second slice.
Make it for your next party, holiday dinner, or just because you deserve a really good coconut dessert.
I know once you try it, it is going to become a permanent fixture in your recipe rotation.
If you make this Cream of Coconut Cake, I would love to hear how it turned out! Drop a comment below and let me know, or share a here. Happy baking!
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