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5 from 1 vote

Coconut Cream Cake

Coconut Cream Cake is a coconut lovers dream come true. A white sheet cake is baked then holes are poked all over the top allowing coconut cream to soak in for a super moist and delicious cake! Frosted with whipped cream and then topped with toasted coconut. So Easy and Delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cake
Cuisine: American
Servings: 12
Calories: 314kcal
Author: Jill


  • 1 box white cake mix
  • ingredients needed for cake mix (egg whites, oil)
  • 15 ounce can cream of coconut
  • 1 8 ounce Cool Whip thawed
  • 1 8 ounce package sweetened flaked coconut


  • Preheat the oven to 350°F. Coat a 9x13 inch pan with baking spray.
  • Prepare and bake white cake mix according to package direction until the top is golden and a toothpick inserted into the center comes back clean.
  • Remove cake from oven, and while still hot, poke holes in the top of cake using a fork or wooden skewer. Make sure the entire cake is poked.
  • Stir the cream of coconut and spread over the warm cake making sure it's filling up the holes and soaking in.
  • Cool completely and then spread with the Cool Whip.

Toasted Coconut

  • Place the coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
  • Sprinkle the top of the cake with the toasted coconut.
  • Serve and enjoy!


Serving: 12g | Calories: 314kcal | Carbohydrates: 60g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 316mg | Potassium: 27mg | Fiber: 2g | Sugar: 42g | Calcium: 94mg | Iron: 1mg