Cream of Coconut Cake Recipe -
Cream of Coconut Cake Recipe

Cream of Coconut Cake

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"Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
  4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2007

I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so much in the cake but the frosting. For the cake, I separated the eggs. I added the egg yolks with the cake mix, but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting, I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight), I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe!

Most Helpful Critical Review
Aug 25, 2007

This cake fell into a million pieces when I tried to layer it. For all of the effort it took, and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I didn't even get to sample the whole thing all put togewther because the cake never made it that far. Very dissapointed.

Jan 06, 2007

My first Coconut Cake. I felt like I was cheating with the cake mix, but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I used "Whipped Cream Cheese Frosting" Submitted by Tom on this website (LOVE this icing for many, many cakes) and I added the remaining cream of coconut to it. De-Lish! Oh, by the way, cream of coconut is found in the mixed drink section of the grocery store. :o) You should try this cake, you won't be disappointed!

Sep 13, 2005

People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting, and coconut milk instead of regular. Also, added coconut extract to cake and frosting. SO good!

Mar 17, 2005

This cake was absolutely divine with these changes: 4 egg whites, beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time.

Aug 26, 2003

What a delicious cake! I made it for Easter and it was a hit. I just made some minor modifications--I reduced the sugar in the frosting by a cup, used almond extract instead of the vanilla and put alot more coconut on top too. I also added a little coconut to the batter too. The cream of coconut and sour cream made the cake so moist and flavorful. This recipe is a keeper!

Apr 09, 2007

I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of coconut extract to the cake batter & one capful to the frosting. Had a noticeable but subtle coconutty flavor. Thsi was better than Paula Deen's coconut cake that I made last Easter...thanks! I was in a time crunch so I garnished very simply w/ a couple of jelly beans.

Aug 26, 2003

I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made, and I've made a lot! This cake only got better after being in the refrigerator...(a great lunchbox treat). Two things to be aware of: The batter proved a bit too much volume for the pans, so a little bit spilled over. I cooled the layers and trimmed the lip that the spilling caused. After frosting, cake "settles" a teeny bit. Probably because of the oil, coconut cream, and sour cream. Since it was for my daughter, I left the top bare for a Barbie "frosting transfer", put the coconut on the sides, and added some Barbie pink and white heart sprinkles. It was beautiful.


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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