This coconut cake is made for anyone who loves coconut in every bite. Soft vanilla cake gets a coconut boost, then layers of creamy coconut cream cheese frosting and flakes turn it into a beautiful celebration dessert. Starting with cake mix keeps the preparation simple, while the layered finish makes it feel extra special. Chill it before serving so the layers slice neatly, then let each piece soften slightly for a tender, creamy bite.

Recipe

Coconut Cake

No ratings yet

Soft vanilla cake gets a coconut boost, then layers of creamy coconut cream cheese frosting and flakes turn it into a beautiful celebration dessert. Starting with cake mix keeps the preparation simple, while the layered finish makes it feel extra special.

Print Pin Leave a review

Scale

Ingredients

Cake
2 boxes vanilla cake mix
1 cup melted butter, slightly cooled, or vegetable oil
2 cups milk
6 eggs
1 cup coconut flakes
2 boxes coconut instant pudding mix, added dry, or 1 tablespoon coconut extract

Coconut Cream Cheese Frosting

3 packages cream cheese, 8 ounces each, at room temperature
1 cup butter, at room temperature
1 tablespoon coconut extract
2 cups powdered sugar, sifted if lumpy

For Filling and Decorating

2 cups coconut flakes

Instructions

Prepare the oven and pans.
Preheat the oven to 350°F. Grease your cake pans and line the bottoms with parchment paper.
Two boxes of cake mix make a generous amount of batter. Use deep 8-inch pans only if they provide enough capacity, or divide among additional pans. Fill each pan no more than two-thirds full.
Mix the batter.
In a large bowl, whisk together the melted butter or oil, milk, and eggs until combined.
Add the vanilla cake mixes, dry coconut pudding mixes or coconut extract, and 1 cup coconut flakes. Mix for 1–2 minutes, scraping down the bowl as needed, just until evenly combined.
Bake.
Divide the batter evenly among the prepared pans.
Begin checking at 30–35 minutes. The cakes are ready when the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs. Deeper layers may need considerably longer.
Cool and chill.
Let the cakes cool in their pans for 10–15 minutes. Carefully turn onto wire racks, remove the parchment, and cool completely.
Wrap the cooled cakes and refrigerate for a couple of hours, or freeze briefly until firm enough to slice easily.
If you baked two sufficiently thick layers, slice each horizontally to create four layers. You can also leave them whole.
Make the frosting.
Beat the softened butter until creamy. Add the cream cheese and beat just until smooth.
Add the coconut extract, then gradually mix in the powdered sugar on low speed. Scrape down the bowl and mix briefly until creamy and spreadable.
If the frosting feels too soft for layering, refrigerate until it firms slightly.
Assemble the cake.
Place the sturdiest cake layer on a serving plate. Spread with frosting and sprinkle with some of the decorating coconut.
Repeat with the remaining cake layers, frosting, and coconut, reserving enough frosting to cover the outside.
Finish and refrigerate.
Spread the remaining frosting over the top and sides. Gently press the remaining coconut flakes onto the outside.
Refrigerate until the frosting is firm and keep chilled until serving. Let slices stand briefly at room temperature for a softer texture.

Connie’s notes

Check your package sizes. Cake and pudding mixes vary. Record the brands and box weights you use for consistent results.
Choose one coconut addition. Use either the dry pudding mixes or the coconut extract as listed. They add flavor differently, and the pudding version will produce a different texture.
Don’t overfill the pans. Bake excess batter as cupcakes rather than crowding the cake pans.
Cool before wrapping. Wrapping hot cake traps steam and can leave the surface sticky.
Slice chilled layers. Firm cake is easier to split without tearing.
Use full-fat block cream cheese. Spreadable cream cheese from a tub can make the frosting too loose.
Avoid overbeating the frosting. Extended mixing after adding cream cheese can soften it.
Toast some coconut if desired. Cool it completely before using it to decorate.
Store refrigerated. Keep covered for up to 3–4 days because of the cream cheese frosting.