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Cream of Coconut Cake recipe

Cream of Coconut Cake.

This just might be the best tasting, besttextured coconut cake ever! It’s a delicious ‘cake-mix-easy’cake that is incredibly moist and flavorful, plus it is perfectlypaired with a fluffy cream cheese frosting.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Cream of CoconutCake

Coconut Cake:1 (18.25-ounce) package white cake mix3 large eggs1/4 cup vegetable oil1 (8-ounce) can cream of coconut* (suchas Coco Real or Coco Lopez)1 cup sour creamCream Cheese Frosting:1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar, sifted2 cups flaked coconut (or as desired)for garnish

  • Preheat oven to 350°F (175°C)**.Grease and flour one 9 x 13 x 2-inch pan.
  • Combine in large mixing bowl, cake mix,eggs, vegetable oil, cream of coconutand sour cream; beat with electric mixer for 4 minutes.Pour batter into prepared pan.
  • Bake for 35 to 45 minutes, or until awooden pick inserted in center comesout clean. Cool cake completely beforefrosting.
  • For Cream Cheese Frosting: Combine creamcheese, butter, vanilla, milk and sifted powdered sugar and beatwith electric mixer until smooth. (Makesenough frosting to generously frost one 9 x 13 x 2-inch cakeor one 2-layer cake.)
  • Frost cake and garnish with coconut.

    Makes 12 servings.

    *This is NOT coconut milk. It is a thick,sweetened cream made from coconut.

    **If using a dark baking pan(s) or glassbaking dish, reduce oven temperature to 325°F (160°C).

    Variation: For a double-layer cake, evenlydivide cake batter into two greased and floured 9-inch cake pans.Bake 350°F (175°C) for 27 to 35 minutes, or until a woodenpick inserted in center comes out clean. Toremove cakes, first cool in pans on wire rack for 10 to 15 minutes,then run a knife around the edge of pans, and carefully invert.

    Nutritional Information Per Serving (1/12of recipe): 494.9 calories; 59% calories from fat; 33.4g totalfat; 92.3mg cholesterol; 415.8mg sodium; 186.6mg potassium; 43.7gcarbohydrates; 1.5g fiber; 26.4g sugar; 42.2g net carbs; 6.7gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    Coconut Cream Cake

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  • Comments



    Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.


    This cake fell into a million pieces when I tried to layer it. For all of the effort it took, and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I.. Who Wants Ice Cream?

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