Easy To Make Coconut Cake Recipe
Today, I’m sharing my coconut cake recipe. This cake is super moist, has an intense coconut flavor, and presents a creamy frosting with coconut sprinkled on top. It’s one of the easiest cakes you will ever make.
I have seen coconut cakes made in 9-inch layer cake pans. By now, you know it has to be easy for me to make anything. I used to make this cake with three layers using frosting in between. Then one day, I thought making this cake in a Bundt pan would be so much easier.
I’ve never looked back. I call it my dump and mix cake, literally. Yes, it’s that easy, and people think you have worked all day to make this special cake. In case you missed this recipe, Best Chocolate Cake Ever
Why This Recipe Is The Best
- The cake is super moist and full of coconut flavor, making it the perfect coconut cake.
- The cake and the frosting have coconut extract in the recipes.
- Cream cheese coconut frosting makes this so good!
Kitchen Items You May Need:
- 12-Cup Bundt Pan
- Measuring Cups
- Measuring Spoons
- Cake Platter
- Hand or Stand Mixer
- Spatulas
Coconut Cake Recipe
Step One: Preheat Oven – Gather Ingredients
Preheat your oven to 350°F (176°C). Gather your ingredients so you’re ready to get started.
Step Two: Put Ingredients in a Bowl
I place everything but the chocolate chips and coconut in the mixer bowl and blend until completely mixed, about 1-2 minutes.
Step Three: Add Chips & Coconut
Fold in the chocolate chips and the coconut.
This picture shows the coconut and white chocolate chips sprinkled on the cake batter.
Here is the cake batter ready to scoop into the Bundt pan.
Step Four: Grease Bundt Pan
Grease a Bundt pan and scoop the mixture into the Bundt pan.
Step Five: Bake
Bake for 50 minutes, or until a toothpick comes out clean.
Step Six: Put the Cake on the Parchment Paper
I wait 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate.
I freeze the cake uncovered in the freezer overnight, or until I need it for a party.
Step Seven: Thaw and Uncover Cake
On the day of the party, I remove the frozen cake and place it on the platter I will use to serve it. I remove the parchment paper and cover the cake with plastic wrap until it is partially thawed and ready to frost and serve.
Please note: freezing the cake and then covering it with plastic wrap the day you want to serve it makes it really moist. My mom used to decorate cakes and sell them; this was her secret to a moist cake every single time.
Step Eight: Frost the Cake
Frost the cake with the coconut cream cheese frosting on the recipe card.
Step Nine: Sprinkle Coconut
Sprinkle with shredded sweetened coconut.
Finished Product
This cake is so moist and fluffy. Please let me know if you make it.
Coconut Cake Recipe
- 1 package Duncan Hine's White cake mix (my favorite brand)
- 1 package 5 to 5.9-ounce INSTANT vanilla pudding
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 3/4 cup mini white chocolate chips
- 1 cup sweetened shredded coconut
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup of butter, softened
- 1- 8- ounce cream cheese, softened
- 3-3/12 cups powdered sugar
- 1 teaspoon coconut extract
- 12-14 ounces shredded sweetened coconut to sprinkle on the cake
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Preheat your oven to 350°F (176°C).
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I place everything but the chocolate chips and coconut into the mixer bowl. I blend until completely mixed, about 1-2 minutes.
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Fold in the chocolate chips and the coconut.
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Grease a Bundt pan and scoop the mixture into the Bundt pan.
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Bake for 50 minutes, or until a toothpick comes out clean.
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I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate.
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I freeze the cake overnight, or until I need it for a party.
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On the day of the party, I remove the frozen cake and place it on the platter I will use to serve it.
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Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve. Store leftover cake in the refrigerator covered with plastic wrap.
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Use a mixer to blend the butter and cream cheese. Add the powdered sugar and coconut extract. Beat until smooth. Sprinkle the desired amount of shredded sweetened coconut on top of the frosting. Store leftover cake in the refrigerator covered with plastic wrap.
How do I store the cake after making it?
Because I frosted this cake with cream cheese frosting, I stored the cake covered in the refrigerator.
Can I freeze some of the cake after frosting it?
Absolutely. Cut the pieces into serving-size sections and place them in plastic wrap inside an airtight container in the freezer. Thaw a piece or two in the refrigerator when you feel like a slice of cake. Store up to two months in the freezer.
Can I substitute coconut milk for the water in the recipe?
Yes, you can for sure. If I had some, I would have tried using it.
What ingredient makes a cake moist and fluffy?
When you cream butter and sugar together, the butter holds in air during the creaming process and traps that air. While baking, that air expands and produces the perfect fluffy cake.
Where did the coconut cake originate?
The first coconut cake was made in the southern states of the United States. In fact, it’s common to add lemon curd as a filling to a layered coconut cake.
What kind of ice cream goes well with this cake?
The consensus is vanilla bean creamy ice cream.
What is a Tom Cruise Cake?
It’s a white chocolate coconut bundt cake made by Doan’s Bakery in Woodland Hills, CA, which has been dubbed The Tom Cruise Cake.
Final Word
I hope you try making my coconut cake recipe soon. It’s perfect for the holidays or family reunions. Look no further if you need a “fancy” cake to take to a party. This is another way to teach our kids and grandkids how to cook from scratch. May God bless this world, Linda
We loved this! It was definitely a hit! I’ll be making it again!
Hi Heidi, thank you for the 5 stars, my sweet friend! It is so good!!! Linda
Hubby’s favorite cake! But . . . He can’t have sugar. ☹️ I may have to try a sugar free version.
Hi Deborah, thank you for the 5 stars, my friend! Oh, I hope you can make it sugar-free! Linda
Have you ever tried toasting the coconut? Not crazy about the plain coconut but toasted sounds good.
Hi June, thank you for the 5 stars, my sweet friend! No, I haven’t toasted coconut, but I will now!! Great idea!! Linda
This sounds delicious, and my husband has promised to make it……one problem, one more of your wonderful recipes, and I will need bigger pants!!!!
Hi Chris, I have the giggles now! I know, right?? I never wanted to charge for a cookbook so I’m sharing all of my recipes on the blog! I’m hoping we will have more get-togethers this year and every year after that! Linda
I love coconut cake. I don’t make it much these days because I stopped making it when my oldest son was little and we found out he was allergic to coconut. To tell you the truth I miss him as much today as the day to came to our door at 10pm to tell us he had died in a car accident that wasn’t his fault. I still cry for him and he was 42 at the time. I just can’t make coconut cake yet. It reminds me how he loved it but could not eat it.
I make my daughter pineapple upside down cake for her birthday, Pie Crust (Just the crust for my youngest son and chocolate cake for my husband. Holidays are such a sad time for us these days.
Hi Jackie, thank you for the 5 stars, my sweet friend. OH, this would be so hard on me too. I can’t imagine losing a child or another loved one so young. I wish I could hug you right now!! I feel bad holidays are so hard for you. My heart aches for you! Hugs, Linda