The Ultimate Coconut Cake Recipe
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The ultimate coconut cake recipe for coconut lovers! Made with coconut cream, coconut milk, coconut whipped cream and topped with coconut flake! This coconut cake recipe has it all!
I couldn’t believe my ears. “Actually, don’t worry about making a cake. It’ll be okay not to have a birthday cake this year.” How in the world would it be possible for me not to have a birthday cake for my husband’s birthday? We’d had a busy, hectic last couple of weeks and our entire family was just, well, ready for a relaxing weekend. But, to sacrifice a birthday cake? Not gonna happen. In my way of thinking, you only are blessed with so many birthdays in your lifetime and each one should be celebrated to the max. I don’t mean huge blow out parties with tons of people, unless that’s your thing. For us though, simple, classic birthdays spent together with a favorite meal, our immediate family are about as perfect as they come. But, they have to be topped off with a cake. Always cake.
Ultimate Coconut Cake Recipe
One of my husband’s favorite cakes has always been the Southern Coconut Cake that I shared eons ago. It’s a classic, delicious cake. However, I thought this simple coconut cake would be perfect to make since we were planning on traveling to the lake later in the day for his birthday celebration. I’ve learned the hard way, traveling with a two or three layer cake for 45 minutes in the heat of the summer does not make for a stress-free day! Ha! Now when traveling, I either make a sheet cake, layer cake, or even cupcakes and leave them unfrosted for traveling. I wrap them tightly with plastic wrap and then store them in the refrigerator. I also go ahead and make my frosting and store it in an airtight container as well. I generally will use deli containers or even zip top bags if I am making cakes or store it in frosting bags that I’ve not snipped the ends of or included a tip. Then, when I reach the destination, I can quickly assemble the cake or cupcakes. I just allow the frosting to reach room temperature (if a buttercream frosting) for easier spreading. It certainly works for me!
As I gathered together ingredients for his cake, the coconut cream caught my eye. I consider it divine intervention! Just like with my coconut cream pie, that stuff took what I’d planned to make and turned it into one more glorious confection! Topped with whipped cream and coconut flakes, this cake is the stuff of my husband’s birthday dreams!
Here’s my oh so easy Coconut Cake Recipe. I hope you love it as much as we do!
Ultimate Coconut Cake Recipe
Ingredients
- 1 white cake recipe
- 1/2 cup (142 g) coconut cream
- 1/2 cup (120.5 g) coconut milk
- 1 recipe (1 g) whipped cream
- 1 tablespoon (12.6 g) coconut extract, or coconut rum
- 2 cups (170 g) sweetened flake coconut
Instructions
- Preheat oven to 350º F. Prepare 9x13x2 or larger sheet pan by brushing with homemade cake release (cake goop) or spraying with nonstick baking spray. Set aside.
- Prepare white cake recipe batter as instructed and pour into prepared pan. Place prepared pan onto a rimmed sheet pan for baking. Place in the preheated oven and bake until the center of the cake springs back to the touch and a skewer comes out clean when inserted in the center, about 40 – 50 minutes. You can follow my tips for how to tell when your cake is done.
- Remove from the oven. While still warm from the oven, use the skewer and poke holes all over the cake. Mix together the coconut cream and coconut milk in a small bowl. Pour the coconut cream mixture over the top of the cake, being sure to spread evenly across the entire cake so the cream seeps into the holes made from the skewers. Allow to cool completely.
- Prepare whipped cream recipe, adding coconut flavoring or coconut rum to the whipped cream mixture. Spread evenly on top of cake and sprinkle with coconut. Refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Is the coconut milk sweetened or unsweetened?
I use unsweetened coconut milk and coconut cream, Kimberly. I hope you enjoy the cake.
So good!
Thanks, Gina!
OH MY GOODNESS WHAT A DELIGHTFUL,MOIST, WONDERFUL CAKE!!!
I AM LACTOSE INTOLERANT. I HAVE LOOKED THE WORLD OVER TO TRY AND FIND A MOIST AND TASTY CAKE. IT IS SO HARD TO FIND ANY RECIPE WITH MILK OR CHEESE IN IT… VERY HARD… THIS IS BY FAR THE BEST CAKE I HAVE EVER MADE. I KEEP THE INGREDIENTS A SECRET… I GET ASK TO MAKE IT ALL THE TIME. WHICH I LOVE. I LOVE TO COOK… I HAVE A FRIEND OVER IN IRELAND THAT WANT’S MY RECIEPE, SURE I AM GOING TO SHARE… THANK YOU SO MUCH……
Do you need to use cream of coconut which has added sugar or coconut cream with no added sugar? I have the same question about the coconut milk should it be sweetened?
In this recipe, you say to cook at 325. When looking at the white cake recipe, it says 350. Im thinking thats why its still so runny after 25 mins. I mean, its still sloshing. Batter tastes great though! I raised the temp to 350 now and am baking some more.
I’m currently baking this cake right now. It seems to fit well in a 9×13 pan. However it is taking longer to bake. I found the can of cream of coconut in the international food section. I’m so excited to try it. Thank you so much for the recipe. I’ll follow up on how it turns out.
This is the best coconut cake!! It’s, moist and perfectly full of coconut flavor! I even added coconut flakes and a little coconut extract to the white cake mix…omg!! A favorite in our house! Great recipe
I’m so glad you liked this cake, Marcella. It is a favorite at my house.
I have made this cake twice now and it is a delicious cake BUT both times the White cake has overflowed whilst baking and made a horrible mess in the oven despite me putting trays beneath it and using the sized pan that you have suggested. Just a terrible waste of ingredients, next time I make this I will remember to cut the recipe in half for the cake!
I’m so sorry it has overflowed when you made it! I know that is frustrating!
Can you use frosting instead of whipped cream?
I just tried baking it in a 9×13 pan at 325 for 30 minutes and it is still completely runny in the middle. I’ve had to add so much time to it and it is still completely runny in the middle. I am at sea level, is that what is wrong with my cake?
When you say to add coconut flavoring to the whipped cream, do you mean coconut extract? Just wondered, because 1 T. sounds like an awful lot. Thank you!