Creamy Coconut Cake

198 Reviews 17 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    2 h 25 m
Recipe by  Julia

“A moist and creamy coconut cake that will have all begging for more. If I don't make it for work or family gatherings I end up in trouble.”

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Adjust Servings

Original recipe yields 12 servings



  1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
  2. In a small bowl combine cream of coconut and condensed milk.
  3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
  4. Serve chilled.

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Reviews (198)

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I've made this cake a few times and found other similar recipes. I loved it as is, but I've found it a bit better with the following changes: I use a butter-recipe yellow cake mix and add a teaspoon of coconut extract to the dough. After baking, I used ONLY the cream of coconut (not the sweetened condensed milk), then topped with whipped topping and coconut. I served this for Father's Day this year and my family could not believe how good it was. I think the cake texture is better without the condensed milk.



This turned out wonderfully, both as a pan/sheet cake and as a layer cake. I'm in agreement with what seems to be a growing consensus here that the sweetened condensed milk is best omitted, and I also used a butter recipe yellow cake mix and made my own whipped cream. I tried it as written first, and while tasty and fantastic in its ease of preparation and foundation for other versions, in my opinion, the cool whip really imparts that "instant" or packaged taste and detracts from what otherwise tastes like it is made from scratch and must have been a lot of work (not!). I added 1 tsp. of coconut extract to the cake batter. For the whipped cream I added powdered sugar and vanilla to taste while whipping -- not too sweet with all the sweetened coconut. I used a skewer to make the holes, and made lots of them, being careful not to go all the way to the bottom of the pan, resulting in a very moist cake but not at all soggy on the bottom. I took some time to work the coconut creme into the holes, spreading thoroughly and using the skewer again to insert into the holes and help the creme to go in. I used room temperature Coco Lopez coconut creme, and poured it on while the cake was still hot, after resting 5-10 minutes on a rack. I covered with foil and refrigerated overnight, and made the topping the next day. The result is phenomenal and a huge hit with everyone who tries it. As others have said, even those lukewarm on coconut rave about it. In a word: Score!



I make this cake all the time. It is not necessary to allow the cake to cool before pouring the cream of coconut/condensed milk mixture onto the cake. I tend to make the cake in the evening and stick it in the fridge. In the morning, I just mix up the whipped topping and coconut (and I add 1/2 cup chopped pecans) and spread it on in the morning. I, too, am now expected to bring his cake to work whenever we have a carry in. You won't be disappointed! One last thing -- DON'T use a cake mix with pudding in it or you'll end up with coconut glop.

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Amount Per Serving (12 total)

  • Calories
  • 606 cal
  • 30%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 85 g
  • 27%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 377 mg
  • 15%

Based on a 2,000 calorie diet



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Coconut Cream Cake I


next recipe:

Toasted Coconut Cream Cake