This moist coconut cake with creamy frosting is a keeper. If you’re a coconut lover, get ready to indulge. Whether you’re baking for special occasions or just treating yourself, this semi-homemade cake is guaranteed to impress. With a very subtle coconut flavor balanced by a creamy topping, every bite is pure bliss.
This delicious coconut cake is soft, moist, and packed with tropical flavor.
I was in my twenties the first time I ever enjoyed this cake. My husband’s aunt made it and brought it to a family gathering. I was instantly hooked. My husband on the other hand, is not a fan of coconut. If you are not a fan of coconut, this is most likely not the cake for you. There is no way to make it without coconut. Coconut is the star of this cake. It’s all personal preference.
Why I Love This Coconut Cake
- Super moist and fluffy cake layers. Thanks to a blend of cake mix, pudding, and milk.
- A creamy coconut-infused topping. Made with cream of coconut, pudding, and whipped topping.
- Perfect for coconut lovers. Topped with sweetened coconut flakes for extra texture.
- Make ahead friendly. It tastes even better the next day after chilling in the fridge!
- Use this cake batter for coconut Bundt cake, coconut cupcakes, a 2-layer cake, 3-layer cake, or a coconut sheet cake.
Moist Coconut Cake with Creamy Frosting: A Sweet Treat
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Kitchen Essentials
Ingredients
For the Cake
- 15.25 Ounces White Cake Mix 1 box
- 3 Large Eggs
- 1 Cup Milk
- 1/2 Cup Vegetable Oil
- 3.4 Ounces Instant Vanilla Pudding Mix 1 small box
- 1 Teaspoon Vanilla Extract or almond extract
For the Topping
- 13.5 Ounces Coconut Milk 1 can cream of coconut with the liquid drained
- 1.3 Ounces Dream Whip 1 package
- 3.4 Ounces Instant Vanilla Pudding Mix 1 small box
- 1 ¾ Cup Milk
- 12 Ounces Sweetened Coconut Flakes
Instructions
Make the Cake
- Preheat your conventional oven to 350 degrees F. Grease a 9 x 13-inch baking pan with cooking spray or line it with parchment paper.
- In a large bowl, whisk together the cake mix, eggs, milk, vegetable oil, instant vanilla pudding mix, and vanilla extract until smooth.15.25 Ounces White Cake Mix, 3 Large Eggs, 1 Cup Milk, 1/2 Cup Vegetable Oil, 3.4 Ounces Instant Vanilla Pudding Mix, 1 Teaspoon Vanilla Extract
- Pour the cake batter into the prepared pan, spreading it into an even layer.
- Bake for 32-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool before adding the topping.
Making the Coconut Topping
- In a medium bowl, whisk together the cream of coconut, Dream Whip, instant vanilla pudding mix, and milk until the mixture thickens.13.5 Ounces Coconut Milk, 1.3 Ounces Dream Whip, 3.4 Ounces Instant Vanilla Pudding Mix, 1 ¾ Cup Milk
- Pour the mixture evenly over the top of the cake, allowing it to soak in.
- Sprinkle sweetened coconut flakes over the top of the cake.12 Ounces Sweetened Coconut Flakes
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight for the best flavor.
Your Own Private Notes
Nutrition
Expert Tips for the Best Coconut Cake
- Use room temperature eggs – This ensures a fluffy cake layer with better structure.
- For extra coconut flavor, substitute coconut extract for vanilla extract.
- For a richer texture, add sour cream or coconut oil to the batter rather than vegetable oil.
- Prefer a layer cake? Divide the batter between two 9-inch cake pans or three 8-inch cake pans and adjust the baking time.
- If you want to frost the sides of the cake, let cool 15-20 minutes in the pan. Then remove the cake from the pan and let the cake cool on a wire rack before adding the topping. Use parchment paper to line the pan before pouring in the batter an baking. It’s easy to lift out of the pan.
Storing the Cake
Store leftovers in an airtight container for up to 1-2 days at room temperature or 4-5 days in the fridge.
Serving Suggestions
This southern classic is perfect on its own, but here are some fun serving ideas:
- Serve with a scoop of ice cream for extra indulgence.
- Pair with fresh berries for a contrast of flavors.
Can I use cake flour instead of cake mix?
Yes! Replace the cake mix with 2 ½ cups cake flour, 2 ½ teaspoons baking powder, ½ teaspoon salt, and 1 cup sugar.
Can I make this cake ahead of time?
Absolutely! The flavors deepen when chilled, making this cake even more delicious the next day.
How do I prevent my cake from drying out?
Store it in a cake cover or wrap it in plastic wrap to retain moisture. This moist coconut cake is the perfect dessert for coconut lovers, whether you’re baking for a party or just indulging at home. Give this favorite recipe a try and enjoy.
My family loved this!