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Cream of Coconut Cake

Cream of Coconut Cake

"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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servings 254 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 185 mg
  • 7%

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
  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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Read all reviews 121
  1. 138 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 ...

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 ...

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...

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...

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 f...

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 ...

so, so, so good!!! I made this for an office party, and they cleaned it up! Definitely not for those trying to cut back on calories, but worth every bite as a special treat. For a lighter versi...

Delicious! I made this as a 2 layer birthday cake and it was moist and still very light. I could not use the icing (too runny) so I made fluffy white butter cream frosting with almond and sprink...

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