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–+ servings
A slice of moist coconut cake with plenty of cream cheese frosting and flaked coconut on a plate.

Moist Coconut Cake

This showstopping coconut cake starts with a box of white cake mix but tastes completely homemade. Cream of coconut, sour cream and a silky cream cheese frosting make it impossibly moist and packed with coconut flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients  

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. 

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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