Coconut Cream Cake I

Coconut Cream Cake I


"An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious."

Ingredients 8 h 50 m {{adjustedServings}} servings 288 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Tips & Tricks
Whipped Coconut Cream (Vegan Whipped Cream)

Dairy-free whipped cream made with coconut milk.

Chocolate Sour Cream Bundt Cake

Discover the no-fail way to make moist chocolate Bundt cake.

Rate recipe

Your rating


Reviews 401

  1. 477 Ratings


Wonderful, creamy coconut cake. Just one tip to sort out the Coconut CREAM/ Coconut MILK enigma. Some people here use these terms interchangeably. Look at the ingredients on the can, and if you see sugar FIRST, and then coconut milk (plus some other fillers) then DO NOT add the condensed milk. Just use it straight up. If you're can has the ingredients listed as: coconut milk, water, etc (but no sugar), then DO use the condensed milk to sweeten it, but even then try half a can of condensed milk first and keep tasting it until it is to your desired level of sweet. Then proceed to drizzle this over your warm cake as per the recipe. I bought both, I found coconut milk in the sauce aisle at the grocery store, it was just coconut milk and water. I also bought coconut cream in the alcoholic drink section, and it was already sweetened. I'm glad I bought both, I warmed them both up separately, and the coconut MILK sweetened with 1/2 can of condensed milk, kept the true tasted of sweet and coconut. The sweet coconut CREAM is way too sweet (because it's manufactured mainly for pina coladas and needs to offset the alcohol and pineapple juice...) So, all this to help one soul from making the mistake of adding sweet condensed milk to already overkill sweet coconut cream. Also, whip your cream with just a hint of sugar, don't try to make it sweet, sweet cream. The cake will be very sweet as is, and you can make or break it with the whipped cream. Happy baking!!!


This is such an easy cake, but so good that people will think you have some God-given baking talent. I didn't have any coconut extract and it wasn't missed one bit. I made this for my father-in-law's 80th birthday and it went over so well that within a day I got emails asking for the recipe! My mom and sister have Crohn's disease that prevents them from having too much roughage in their diets; flaked coconut bothers both of them, as it does many people. You can skip the flaked coconut on top and not miss the coconut flavor at all. YOU SHOULD FOLLOW other reviewers' suggestions and let this cake cool to room temp on the counter after you pour the coconut cream mixture over it, before chilling. If you put the cake in the fridge to cool, it will get soggy. REMEMBER ALSO not to let holes poke all the way through to the bottom of the cake or you'll get a little puddle of coconut cream on the bottom, which means it didn't absorb into your cake and won't be as moist as you want. Bigger holes work better, so find something as big as a chopstick if you don't have one handy. I frosted the cake with the Cool Whipped Frosting recipe on this site that has a billion good reviews, and that worked very well. Nice and light tasting. This was such a fantastic cake and so easy to make. Don't miss this one!

Marie C.

The flavors really come out in this cake after 2 days and it continues to get better. I agree with another reviewer this is a bit like a tres leche cake. I added coconut extract to the whip cream and toasted the coconut. It is just wonderful but make 2 days ahead for best results. Coconut cream is used in mixed drinks and will be found in the liquor section of your grocery store.