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Coconut Cream Cake

Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.
Course Dessert
Cuisine American
Keyword cake, coconut
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 pieces
Author Gina Kleinworth


  • 1 box white cake mix + ingredients it calls for usually eggs, oil & water
  • ½ cup sweetened coconut
  • 1 cup cream of coconut
  • 8 ounces whip topping - thawed
  • 1 cup toasted coconut


  • Prepare the cake batter to package directions & stir in ½ cup of sweetened coconut.
  • Bake in a 9x13 pan to package directions.
  • Remove from the oven & immediately use a thin wooden dowel or chopstick to poke holes in the cake (about 2" apart). You can use the end of a wooden spoon too but I like the holes thinner.
  • Drizzle cream of coconut over the top of the cake & place in the refrigerator to chill.
  • Once the cake is cold, spread on the whip topping in a smooth even layer.
  • Sprinkle with toasted coconut & a little extra sweetened coconut if desired.