This Creamy Coconut Cake is the dessert dreams are made of — soft, fluffy layers of moist white cake infused with coconut flavor, enveloped in a rich, creamy filling, and topped with a luscious coconut frosting that melts in your mouth. Every bite is light yet indulgent, with a tropical sweetness that feels like sunshine on a plate.
It’s a cake that never fails to impress — whether served at birthdays, holidays, or special gatherings. The texture is what sets it apart: tender cake layers soaked in a creamy coconut mixture, making every slice moist and decadent without being overly sweet. The whipped topping and shredded coconut add the perfect finishing touch, giving it that irresistible “old-fashioned bakery” charm.
This classic recipe has Southern roots, often called “Coconut Cream Dream Cake” in family cookbooks. It’s made with simple ingredients but delivers bakery-level flavor and elegance. You’ll love how easy it is to prepare, how beautiful it looks, and most importantly — how fast it disappears once served.
Why You’ll Love This Creamy Coconut Cake
- Soft, moist cake with a creamy coconut filling.
- Simple ingredients, stunning results.
- Perfect make-ahead dessert — tastes even better the next day.
- Crowd-pleasing flavor that’s not overly sweet.
- A showstopper for holidays, birthdays, and gatherings.
Ingredients You’ll Need
For the Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup whole milk (or coconut milk for extra flavor)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon coconut extract (optional but recommended)
For the Creamy Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (such as Coco López)
- 1 cup heavy cream or half-and-half
For the Frosting:
- 1 container (8 oz) whipped topping (Cool Whip) or 2 cups homemade whipped cream
- 1 cup sweetened shredded coconut (plus more for garnish)
Optional Garnish:
- Toasted coconut flakes
- White chocolate shavings
- A few fresh berries or mint leaves for decoration
How to Make Creamy Coconut Cake
Step 1: Prepare the cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 9×13-inch pan if you prefer a sheet cake).
In a large mixing bowl, combine the cake mix, milk, oil, eggs, and coconut extract. Beat with an electric mixer for about 2 minutes until smooth and fluffy. Pour the batter evenly into the prepared pans.
Step 2: Bake the cake
Bake according to the package directions — typically 25–30 minutes for round pans or 30–35 minutes for a 9×13-inch pan — until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes.
Step 3: Prepare the creamy coconut filling
In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, and heavy cream until well combined. The mixture should be smooth, rich, and pourable.
Step 4: Soak the cake
While the cake is still slightly warm, poke holes all over the top using the handle of a wooden spoon or a skewer. Slowly pour the coconut filling mixture over the cake, letting it seep into the holes.
The goal is to infuse the cake with all that creamy, coconut goodness. Cover and refrigerate for at least 4 hours (or overnight for best results).
Step 5: Frost the cake
Once the cake has chilled and absorbed the filling, spread the whipped topping evenly over the surface. Sprinkle shredded coconut generously over the top and sides for that signature snow-white finish.
Step 6: Chill and serve
Refrigerate for another hour before serving. Slice and serve cold — every forkful will be moist, creamy, and irresistibly coconutty.
Tips for the Best Results
- Use cream of coconut, not coconut milk — it’s thicker, sweeter, and creates the signature flavor.
- Refrigerate overnight for the best texture — it becomes more moist and flavorful the next day.
- Toast the coconut for garnish if you like contrast and crunch. Bake at 325°F (160°C) for 5–7 minutes, stirring halfway.
- Use real whipped cream if you prefer a lighter, less sweet frosting.
- Make it tropical: Add a layer of crushed pineapple between the cake layers.
- Ensure the cake is cool before frosting or the topping will melt.
- For extra decadence: Add a layer of coconut pudding between cake layers.
Variations & Substitutions
- Lemon-Coconut Cake: Add 1 tablespoon of lemon zest to the batter for a bright twist.
- Almond-Coconut Cake: Substitute almond extract for coconut extract and top with sliced almonds.
- Pineapple Coconut Cake: Add crushed pineapple between the layers for a piña colada-inspired flavor.
- Chocolate Coconut Cake: Use chocolate cake mix and the same creamy filling for a “Mounds Bar” flavor.
- Vegan Version: Use coconut milk and vegan condensed milk (available in most stores), and top with dairy-free whipped cream.
What to Serve With Creamy Coconut Cake
This dreamy coconut cake is perfect on its own, but pairs beautifully with:
- Fresh tropical fruit (mango, pineapple, or strawberries)
- A scoop of vanilla or coconut ice cream
- Freshly brewed coffee or iced espresso
- Sparkling water with lime
- A light fruit salad for contrast
For a show-stopping dessert spread, serve it alongside lemon bars, chocolate mousse, or banana pudding.
Storage & Freezing Tips
- Refrigerator: Store covered in the fridge for up to 5 days. The flavor improves as it chills.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw before soaking and frosting.
- Frosted cake: Can also be frozen (whole or in slices) for up to 1 month. Let it thaw in the refrigerator overnight before serving.
- Make-ahead tip: Bake the cake a day ahead, refrigerate overnight, and frost before serving for the best texture.
Recipe FAQs
Can I use coconut milk instead of cream of coconut?
Not recommended — coconut milk isn’t as sweet or thick. Use cream of coconut for authentic flavor and richness.
Can I make it as a layer cake?
Yes! Bake in two 9-inch pans, soak each layer with the filling, then stack with frosting in between.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Whip 1 ½ cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
Can I make this cake ahead of time?
Yes, it actually tastes better after sitting overnight — the filling has more time to soak in.
How can I make it less sweet?
Use unsweetened shredded coconut and reduce the cream of coconut by ¼ cup.
Can I make it gluten-free?
Yes. Use a gluten-free white cake mix — all other ingredients are naturally gluten-free.
Can I use yellow cake mix?
Yes. It gives the cake a slightly richer, buttery flavor that pairs beautifully with coconut.