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Coconut Cream Cake II

"This recipe is really moist and wonderful in flavor. It's our favorite!"
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45 m servings 294 cals
Serving size has been adjusted!
Original recipe yields 24 servings (1 - 9x13 inch pan)


  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

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Read all reviews 53
  1. 62 Ratings

Most helpful positive review

I made this cake for someone, and they thought it was the best. I did substitute coconut extract for vanilla in the icing. It was great, and I have to give the recipe to my friends.

Most helpful critical review

This cake tastes a bit strange. I used Pillsbury Moist White Cake, and I'm a bit disappointed with the flavor, especially after reading the wonderful reviews. Even after the sour cream and the c...

Most helpful
Most positive
Least positive

I made this cake for someone, and they thought it was the best. I did substitute coconut extract for vanilla in the icing. It was great, and I have to give the recipe to my friends.

This cake was really delicious. I worried it would be oversweet, but it really wasn't, though I might try it with less sugar in the icing next time so it will have more cream cheese taste. Thi...

I simply love this cake!!!!!! I put it in a Bundt pan which I think turned out fabulous, especiall when you ice it and then sprinkle on the coconut. At first, when I took it out of the oven I ...

I made this recipe for Easter to make bunnies cakes for hospital staff. Everyone raved. You need two inch high round pans - makes a lot of batter. I used fluffy cream cheese frosting from a can....

This incredibly moist cake was the best coconut cream cake i've ever had. adding coconut cream to the box of cake mix does wonders.

The BEST MOISTEST cake I have ever tasted! It is so good! Everyone could not get over the moistness of it all! I would like a bit more coconuty taste,maybe add coconut extract to the frosting. O...

Just made this cake for my Mother's birthday. It's the third time I've made it, yummy yummy can't wait. Thanks for the recipe!

I love to bake cakes and I'm always looking out to try new flavors. This one's a sure winner! It bakes beautifully and has a great flavor. I did go on quite a hunt looking for the cream of co...

This is a BEAUTIFUL cake!! It looks fantastic!! I found the cake to be a little TOO moist as it almost turned to pudding after I took a bite... presentation is fabulous...