Name: Easy & Quick Coconut Cake
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 box white or yellow cake mix; 1 cup canned coconut milk (or regular milk); 1/3 cup vegetable oil; 3 large eggs; 1 tsp coconut extract (optional); 1/2 cup sweetened shredded coconut; 1/2 cup cream of coconut (like Coco Lopez – not coconut milk); 1 cup sweetened shredded coconut (for topping); 1 tub (8 oz) whipped topping (like Cool Whip); 1/2 cup sour cream or 1 block cream cheese (softened); 1/4 cup powdered sugar (optional); 1/2 tsp coconut extract (optional, for frosting)

This easy and quick coconut cake is a deliciously moist and tender dessert bursting with coconut flavor. Made from a simple cake mix enhanced with coconut milk, shredded coconut, and a touch of coconut extract, it’s perfect for when I want a tropical-inspired treat without the fuss. The cake is soaked with cream of coconut for extra richness, topped with a creamy frosting, and finished with a sprinkle of shredded coconut for texture and taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

1 box white or yellow cake mix

1 cup canned coconut milk (or regular milk)

1/3 cup vegetable oil

3 large eggs

1 tsp coconut extract (optional but amazing!)

1/2 cup sweetened shredded coconut

Topping (after baking):

1/2 cup cream of coconut (like Coco Lopez – not coconut milk)

1 cup sweetened shredded coconut

Frosting (easy version):

1 tub (8 oz) whipped topping (like Cool Whip)

1/2 cup sour cream or 1 block cream cheese (softened)

1/4 cup powdered sugar (optional, for sweetness)

1/2 tsp coconut extract (optional)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan.

In a large bowl, mix the cake mix, coconut milk, vegetable oil, eggs, and coconut extract until well combined. Stir in the shredded coconut.

Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is still warm, use a fork to poke holes all over the top. Pour the cream of coconut evenly over the cake so it soaks in. Let the cake cool completely.

To make the frosting, combine whipped topping with sour cream or softened cream cheese. Add powdered sugar and coconut extract if using, and mix until smooth.

Spread the frosting over the cooled cake.

Sprinkle the shredded coconut over the frosting. Chill the cake before serving for the best flavor and texture.

Servings and Timing

This recipe makes about 12 servings. The prep time is roughly 10 minutes, baking takes about 30 minutes, and chilling requires at least 1 hour for the best results.

Variations

I sometimes swap the whipped topping for homemade whipped cream for a fresher taste. Using cream cheese instead of sour cream in the frosting gives the cake a tangier finish. For a nutty twist, I add toasted chopped pecans or almonds on top. If I want a less sweet version, I reduce the amount of powdered sugar or omit the coconut extract.

Storage/Reheating

I store this cake covered in the refrigerator for up to 4 days. Since it’s chilled, I don’t reheat it. Instead, I let slices sit at room temperature for 15 minutes before serving for the best texture and flavor.

FAQs

Can I use regular milk instead of coconut milk?

Yes, regular milk works fine, but using coconut milk adds a richer coconut flavor that really enhances the cake.

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is thicker and sweeter, often used in cocktails or desserts. Coconut milk is thinner and less sweet. For this recipe, cream of coconut is key to soaking the cake and adding moisture.

Can I make this cake dairy-free?

Yes! Use dairy-free whipped topping and sour cream alternatives, and make sure your cake mix is dairy-free to keep it suitable for dairy-free diets.

Can I freeze this cake?

I don’t recommend freezing after frosting because the whipped topping texture changes. However, you can freeze the unfrosted cake for up to 2 months, then thaw and frost when ready.

How do I get shredded coconut toasting without burning it?

I toast shredded coconut in a dry skillet over medium heat, stirring constantly until it’s golden brown. Keep a close eye because it can burn quickly.

Conclusion

I really enjoy how this easy and quick coconut cake delivers big, tropical flavors with minimal effort. It’s moist, creamy, and perfectly balanced with the sweetness of coconut at every bite. Whether for a celebration or a simple dessert craving, this cake always impresses without the stress.

Easy & Quick Coconut Cake