If you’re searching for the ultimate showstopper dessert to transport your taste buds straight to a tropical paradise, look no further than this Delicious Creamy Coconut Cake. Moist, fluffy, and overflowing with lush coconut flavor, this cake combines the richness of coconut milk, the tang of sour cream, and a dreamy whipped cream frosting, all crowned with sweet, snowy coconut flakes. Every bite bursts with creamy sweetness and irresistible texture, making it a perennial favorite for birthdays, holidays, or just about any time you crave a slice of sunshine.
Ingredients You’ll Need
What’s lovely about this recipe is its easy-to-find ingredients that create pure magic together. Each brings something special: creaminess, tenderness, or a burst of coconut essence, ensuring your Delicious Creamy Coconut Cake turns out positively luscious.
- White cake mix: This makes the base not only fluffy but super easy and reliable for bakers of all levels.
- Canned coconut milk: Delivers creaminess and a deep coconut flavor, giving the cake its signature taste.
- Sour cream: Adds a subtle tang and keeps every bite moist and tender.
- Vegetable oil: Ensures the cake is soft and moist without overpowering the coconut notes.
- Egg whites: Create a light, airy crumb and help the cake rise perfectly.
- Coconut extract: Intensifies the tropical coconut experience in every bite.
- Sweetened condensed milk: Adds an irresistible sweetness and helps keep the cake ultra-moist.
- Cream of coconut (like Coco López): Infuses the cake with extra richness and undeniable coconut flavor.
- Heavy whipping cream: Makes for an ethereally light and fluffy frosting that complements the cake beautifully.
- Powdered sugar: Sweetens the whipped frosting just enough without grittiness.
- Vanilla extract: Rounds out the whipped cream’s flavor with a hint of warmth.
- Sweetened shredded coconut: Provides the finishing touch—a snowy, sweet top and sides that seal in moisture and deliver that perfect coconut crunch.
How to Make Delicious Creamy Coconut Cake
Step 1: Prep Your Pans & Oven
Begin by preheating your oven to 350°F (175°C) to ensure even baking. Grease and flour two 9-inch round cake pans, or line them with parchment paper if you want fuss-free removal. This little bit of prep sets you up for cake layers that slip out beautifully every time.
Step 2: Mix Up the Batter
In a large bowl, combine the white cake mix, coconut milk, sour cream, vegetable oil, egg whites, and coconut extract. Using an electric mixer, beat everything together for a full two minutes; this is your moment to whip air in! You’ll get a thick, creamy batter that smells like vacation already.
Step 3: Bake the Cake Layers
Evenly divide the luscious batter between your two pans. Bake them for 25 to 30 minutes, or until the cakes are golden and a toothpick comes out clean from the center. Give the cakes a 10-minute breather in their pans, then turn them out onto wire racks to cool completely—this prevents sogginess and sets the crumb.
Step 4: Create & Soak with Coconut Filling
Whisk together your sweetened condensed milk and cream of coconut until smooth. Poke holes all over the cooled cakes with a skewer or fork, then slowly pour this decadent mixture over the layers. The cakes drink it all up, creating that trademark creamy, melt-in-your-mouth center. For the best results, chill the cakes for at least 30 minutes to let all the flavors settle in.
Step 5: Whip Up the Frosting
Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This isn’t just a frosting—it’s a swoopy, cloud-like crown that envelops your cake in pure luxury. Be generous: a thick layer between and all around makes each forkful irresistible.
Step 6: Assemble & Decorate
Place your first cake layer on your serving platter, whipped side up, and spread on a thick layer of frosting. Gently lay the second cake on top and frost the top and sides. Finish with a generous press of sweetened shredded coconut, letting it snow down the sides for a stunning, bakery-worthy finish. Chill for at least an hour before slicing, so each layer melds together in cool, creamy harmony.
How to Serve Delicious Creamy Coconut Cake
Garnishes
Sprinkle extra sweetened shredded coconut, or for a bit of contrast, toast half of it first for a golden, nutty finish. Add fresh berries or even edible flowers for an eye-catching flourish that hints at the tropical flavors within.
Side Dishes
This cake pairs perfectly with a scoop of coconut or vanilla ice cream, a crisp fruit salad, or a simple cup of strong espresso. Each option complements the richness without stealing the spotlight from the Delicious Creamy Coconut Cake.
Creative Ways to Present
For parties, cut the cake into tiny squares and skewer with fancy picks for crowd-pleasing finger food. You could also layer cubes of cake, whipped cream, and coconut in parfait glasses for a deconstructed twist. And if you’re feeling extra, serve with a drizzle of warm chocolate sauce for a truly unforgettable treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Delicious Creamy Coconut Cake with plastic wrap or keep in an airtight container in the fridge. It’ll stay delightfully moist for up to three days, so you can sneak a slice whenever your sweet tooth strikes.
Freezing
You can freeze the individual unfrosted cake layers tightly wrapped in plastic and foil for up to 2 months. Let them thaw completely in the refrigerator before adding the coconut soak and whipped cream frosting for the best texture and freshness.
Reheating
There’s no need to reheat this cake since it’s best served chilled, but if you take it straight out of the fridge, let it sit at room temperature for 10–15 minutes to soften up before slicing into that creamy deliciousness.
FAQs
Can I use a homemade white cake base instead of a boxed mix?
Absolutely! If you love baking from-scratch, substitute your favorite homemade white cake recipe. Just be sure it’s sturdy enough to hold all the creamy, coconutty goodness that makes this cake special.
Is cream of coconut the same as coconut milk?
No, cream of coconut is sweeter and thicker—think Coco López or Goya brands. It’s what gives the filling its signature creaminess in the Delicious Creamy Coconut Cake, so avoid substituting with regular coconut milk.
Can I make this Delicious Creamy Coconut Cake gluten-free?
Yes, simply choose a gluten-free white cake mix and double-check your other ingredients. All the coconut elements and whipped cream are naturally gluten free!
Is it okay to make the cake layers ahead of time?
Definitely. Bake and cool the cake layers up to a day in advance, wrap tightly, and store at room temperature. Then just soak, frost, and assemble when you’re ready.
How do I toast coconut for the topping?
Spread shredded coconut in a single layer on a baking sheet and bake at 325°F for about 5–7 minutes, stirring once or twice, until it becomes golden. This brings out a deeper nutty flavor and adds beautiful color!
Final Thoughts
If you’re looking for a dessert that’s equal parts impressive and irresistible, this Delicious Creamy Coconut Cake is your ticket to bliss. It’s a breeze to make, wildly adaptable, and every bite delivers creamy, coconutty happiness. Give it a try—you and your loved ones will be thinking about that first dreamy forkful long after the plate is empty!
Print
Delicious Creamy Coconut Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Delicious Creamy Coconut Cake. A moist coconut-infused cake filled with a decadent coconut milk mixture, topped with fluffy whipped cream and shredded coconut. Perfect for any occasion!
Ingredients
Cake:
- 1 box white cake mix
- 1 cup canned coconut milk
- ½ cup sour cream
- ½ cup vegetable oil
- 4 large egg whites
- 1 teaspoon coconut extract
Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (like Coco López)
Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- 2 cups sweetened shredded coconut
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix cake batter: In a large bowl, combine cake mix, coconut milk, sour cream, oil, egg whites, and coconut extract. Beat until smooth and fluffy. Divide batter into pans and bake for 25–30 minutes.
- Prepare filling: Whisk condensed milk and cream of coconut. Poke holes in cooled cakes and pour mixture over. Chill for 30 minutes.
- Make frosting: Beat cream, sugar, and vanilla until stiff peaks form. Assemble cake layers with frosting. Coat with remaining cream and top with shredded coconut.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Store cake in the refrigerator for up to 3 days.
- Toast half the coconut for extra flavor before pressing onto the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
