This coconut cream cake is a luscious combination of coconut cake and coconut cream pie. This cake has a big coconut flavor and is as easy as pie! I love sharing this cake with friends; everyone has seconds!
I love desserts, that is probably my favorite food group. But even in this favored group, there is a hierarchy. Cake first, followed by brownies, then cookies, pie, and then everything else.
I could break down each type of dessert even further, but for time’s sake, I will just talk about pie. Fruit pie is the best of pies (in my opinion), cream pies are ok, and if I have to choose, which cream pie is the best, I’d go with coconut cream pie!
This coconut-flavored dessert is a lovely combination between a coconut cake and a coconut cream pie. The bonus is it is incredibly easy to make and uses a few convenient baking staples.
What Is Coconut Cream Cake?
This coconut flavored cake starts with a white boxed cake mix that is topped with a creamy, pudding mixture and then fluffy whipped cream!
This is a single-layer cake, full of flavor and great for potlucks! Coconut lovers, this cake is for you!
What Do I Need to Make This Coconut Cake?
White cake mix (plus ingredients on the box)
Vanilla pudding (instant)
How Do I Make Coconut Cream Cake
STEP ONE – Prepare the cake mix according to the directions on the box, using a 9 x 13-inch baking pan. Allow the cake to cool completely.
STEP TWO – Prepare the vanilla pudding according to package directions. Allow the pudding to set completely.
STEP THREE – Place softened cream cheese in a mixer and beat until creamy. Beat in pudding into the cream cheese, beating in coconut extract. Spread pudding mixture over the top of the room temperature cake.
STEP FOUR – Cover the cake with Cool Whip and garnish with toasted coconut. Refrigerate the cake until ready to serve.
Can Coconut Cream Cake Be Frozen?
Yes and no. Personally, I would not freeze the cake once you add the pudding layer. The pudding will make the cake too moist, especially once it thaws.
You can easily prepare the cake, cover it and freeze it. When needed, allow the cake to thaw while you prepare the pudding layer, then proceed with the recipe.
Coconut Cake Recipe Tips
If you can find a boxed coconut cake, feel free to substitute that for the white cake!
Sweetened shredded coconut can be added to the pudding for more flavor and to add texture!
Feel free to add more coconut extract to the pudding mixture if desired.
Add a touch of coconut milk, coconut cream (such as Coco Lopez), or even coconut coffee creamer as part of the milk in the pudding. Keep in mind that too much coconut milk or coconut cream could affect how the pudding sets.
I topped my cake with toasted coconut. To toast coconut, arrange shredded coconut in an even layer on a baking sheet. Place in a 300-degree oven and toast for 20 minutes, stirring every 5 minutes. Keep a close eye on your coconut, it can burn really easily and quickly!
Store your coconut cake covered in the refrigerator. The cake will be for up to 3 days.
- 1 box white cake mix (plus ingredients on the box)
- 1 3.5 oz instant vanilla box pudding
- 2 cups milk
- 2 teaspoons coconut extract
- 1 8 oz block softened cream cheese
- 1 16 oz container Cool Whip, thawed
- Toasted coconut for garnish
- Prepare the cake mix according to the directions on the box, using a 9 x 13-inch baking pan. Allow the cake to cool completely.
- Prepare the vanilla pudding according to package directions. Allow the pudding to set completely.
- Place softened cream cheese in a mixer and beat until creamy. Beat in pudding into the cream cheese, beating in coconut extract. Spread pudding mixture over the top of the room temperature cake.
- Cover the cake with Cool Whip and garnish with toasted coconut. Refrigerate the cake until ready to serve.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 229Total Fat 15gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 109mgCarbohydrates 17gFiber 1gSugar 13gProtein 3g