I’m going to let you in on a little secret: This showstopping coconut cake starts with a box of white cake mix. But between the cream of coconut, sour cream and a silky cream cheese frosting blanketed in flaked coconut, nobody will ever know. The result is a supremely moist, fluffy cake packed with coconut flavor in every single bite.
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This recipe is inspired by mom Noni’s famous coconut cake, the one I shared in my December Edit. I kept the spirit of the original but simplified it with a box mix, because a well-doctored cake mix can absolutely hold its own against a from-scratch cake. Cream of coconut and unrefined coconut oil give the batter its deeply coconutty flavor, sour cream keeps every bite impossibly moist and tender, and a silky cream cheese frosting blanketed in sweetened flaked coconut finishes it off. It’s the kind of cake that makes people ask for the recipe before they’ve even finished their slice.
If you love coconut as much as I do, my coconut cupcakes and coconut macaroons need to be on your list next!
If you’ve been around here for a while, you know I’m a big fan of doctoring up a boxed cake mix. From cake mix banana bread and cake mix cookies to my all-time fave German chocolate cake (another classic Noni recipe!), it’s one of my favorite ways to save time while still baking something that tastes completely homemade.
But the cake mix is just the starting point. The real magic comes from a few key ingredients that transform it into a super-moist, coconut-packed layer cake:
- White cake mix: The perfect neutral base that lets the coconut flavor shine. I like Betty Crocker Super Moist, but any brand works, just make sure it’s 14.25 ounces.
- Cream of coconut: This is the MVP of the entire recipe, so let’s make one thing very clear: cream of coconut and coconut milk are not the same thing. Cream of coconut is thick, rich and syrupy, and it’s what gives this cake its bold coconut flavor. It can usually be found in the cocktail mixer aisle of most major grocery stores, not the baking aisle. Coco Reàl and Coco López are my go-to brands and are usually right next to the margarita mix. Coconut milk is much thinner and far less sweet. Don’t swap them! It will change both the flavor and texture of the cake.
- Sour cream: Just like my favorite chocolate layer cake, sour cream adds moisture, richness and a subtle tang while keeping the crumb soft and tender.
- Coconut oil: Use unrefined coconut oil here because it has a much stronger coconut flavor than refined oil, which is more neutral. Coconut oil is usually sold as a solid, so melt it first and then measure it.
- Sweetened flaked coconut: For that signature snowy finish. Sweetened flaked coconut is moister than unsweetened, which makes a noticeable difference in both texture and flavor.
See the recipe card for full information on ingredients and quantities.
My #1 Tip for Success
Make sure your eggs and sour cream are at room temperature before you start. Set them out at least 30 minutes ahead. If your kitchen runs warm, 20 minutes is usually enough. You’ll know they’re ready when the eggs feel neutral to the touch, not cold. Ingredients at the same temperature bond together more easily, giving you a smoother batter and a more even, tender crumb. Cold ingredients don’t emulsify properly.
This cake batter comes together in one bowl, which is one of the many reasons I love this recipe. I use my stand mixer fitted with the paddle attachment, but a hand mixer works just as well.
And here’s the most important thing I can tell you about this batter: don’t overmix. Once the dry streaks are gone, stop. Overmixing develops the gluten in the cake mix and will give you a dense, tough crumb instead of the soft, tender one we’re going for.
Divide the batter evenly between two greased 9-inch cake pans, using an offset spatula to smooth the tops into an even layer. Then bake at 350°F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. A few moist crumbs are fine, but if it looks wet, give it another few minutes.
One more tip: resist the urge to peek. Every time you open the oven door you release heat and risk the cakes sinking in the middle. Set your timer and walk away.
When the cakes come out of the oven, let them cool in the pans for about 15 minutes before turning them out onto a wire rack to cool completely. And I mean completely. A cake that’s even slightly warm will melt your frosting on contact.
If you’re short on time, try Noni’s secret trick from her legendary banana cake: pop the pans directly in the freezer. It speeds up the cooling process and locks in moisture at the same time.
Fluffy Cream Cheese Frosting
This cream cheese frosting is my go-to for a reason. It’s silky, creamy, sweet but not too sweet, and it pairs perfectly with the bold coconut flavor of the cake.
Two things before you start:
- Make sure your cream cheese and butter are fully at room temperature. Cold cream cheese will leave you with a lumpy frosting no matter how long you beat it. Set them out at least 30 minutes before you’re ready to frost.
- Use full-fat brick-style cream cheese, not the kind that comes in a tub. Spreadable cream cheese has too much moisture and will give you a runny frosting that won’t hold up on the sides of the cake.
If you love the combo of chocolate and coconut, skip the cream cheese frosting and use my chocolate buttercream frosting instead! If you need any more convincing, just look at my Samoas brownies.
How to Frost and Assemble a Layer Cake
- Place the first cake layer on your serving plate or cake stand. I like to place a cake board underneath first. This gives the cake a sturdy, portable base that makes it easy to lift, rotate and transfer without touching the cake itself. If the top has domed during baking, use a serrated knife to level it off. Flat layers stack straighter and the whole cake will be more stable.
- Using an offset spatula (or a butter knife in a pinch), spread about 2/3 cup of frosting in an even layer on top, bringing it just to the edges.
- Place the second layer on top, flipping it upside-down so the flat bottom faces up. This gives you a cleaner, more even surface to frost. Press gently to make sure it’s level and aligned with the bottom layer.
- Frost the sides and top until the cake is fully covered. Don’t stress about making it perfect. The coconut is going to cover every inch of it anyway, and that’s the beauty of this cake. Wipe any excess frosting off your cake stand before moving on.
- Now for the most satisfying part: the coconut. This can get a little messy. My preferred technique is to carefully lift the cake off the stand using the cake board and, while holding it over a parchment-lined baking sheet, gently press the flaked coconut onto the sides and top while rotating the cake. Alternatively, skip the lifting entirely, set the whole cake stand on the baking sheet and press the coconut on from there.
Slice and serve immediately, or refrigerate until ready. This cake keeps beautifully in the fridge for up to 3 days, covered so the coconut doesn’t dry out. In my experience it rarely makes it that long!
Can I Make This a 9×13 Cake?
Yes! Pour the batter into a greased 9×13-inch pan and bake at 350°F, checking for doneness starting at 25 minutes. The frosting and coconut topping work just as beautifully on a sheet cake, and honestly, it’s a lot less intimidating to frost. It’s the ultimate crowd-friendly spring dessert, perfect for Easter, Mother’s Day, potlucks and beyond.
Whether you make this for Easter, a birthday or a random Tuesday that calls for something special, this coconut cake never fails to impress. I hope it becomes as legendary in your family as it is in mine.
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For the cake:
- Cooking spray
- 1 (14.25-oz.) box white cake mix
- 3 large eggs
- 1/2 cup unrefined coconut oil (melted and then measured)
- 1 cup cream of coconut, such as Coco Reàl or Coco López
- 1 cup sour cream
For the frosting:
- 2 (8-oz.) packages cream cheese, at room temp
- 1 cup unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1 (14-oz.) bag sweetened flaked coconut
Instructions
Make the cake:
- Preheat the oven to 350°F. Grease two 9-inch circular cake pans with cooking spray then set them aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the cake mix, eggs, coconut oil, cream of coconut and sour cream. Beat just until combined then divide the cake batter evenly between the two cake pans.
- Bake the cakes until a toothpick inserted comes out clean, 25 to 30 minutes. Remove the cakes from the oven and let them cool completely while you make the frosting.
Make the frosting:
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth.
- Add the butter and beat until combined then add the vanilla extract and sugar and beat until light and fluffy, about 2 minutes.
- Transfer one of the cakes onto your serving plate and top it with 2/3 cup of the frosting. Add the second cake on top then frost around the sides and on top to cover the entire cake.
- Press the flaked coconut into the frosting then slice and serve.
Kelly’s Notes
- Cream of coconut and coconut milk are not the same thing and cannot be swapped. Cream of coconut is thick, rich and syrupy while coconut milk is thin and unsweetened. Look for Coco Reàl or Coco López in the cocktail mixer aisle of your grocery store.
- Coconut oil is usually sold as a solid. Melt it first, then measure it.
- Use unrefined coconut oil for the strongest coconut flavor. Refined coconut oil is more neutral and won’t give you the same depth of flavor.
- I’ve never had a problem with these cake layers sticking, but if you want extra insurance, cut rounds of parchment paper to line the bottoms of your greased cake pans before adding the batter.
- Make Ahead: The cake layers can be baked a day ahead, wrapped tightly in plastic wrap and stored at room temperature overnight. The frosting can also be made ahead and stored in an airtight container in the fridge for up to 3 days. Give it a quick re-beat before using.
- Storage: Store the frosted cake covered in the fridge for up to 3 days. Cover it well so the coconut doesn’t dry out.
- Freezing: Freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge then frost and assemble as directed. I wouldn’t freeze the fully frosted cake as the coconut topping doesn’t hold up well after freezing.
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