Name: Coconut Cake With Cream Cheese Coconut Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 box white cake mix; 1/4 cup vegetable oil; 3 large eggs; 8 oz coconut milk or cream of coconut; 1 1/2 teaspoons coconut extract; 1 cup sour cream; 1/4 cup unsalted butter, softened; 8 oz cream cheese, softened; 1 1/2 teaspoons coconut extract (optional); 1 teaspoon vanilla extract; 1 oz coconut milk; 4 cups powdered sugar; 1 to 2 cups shredded coconut (for garnish)

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If you’re a true coconut lover, this Coconut Cake With Cream Cheese Coconut Frosting is the dreamy dessert you’ve been waiting for. Incredibly soft, moist, and bursting with coconut flavor in every layer, this cake is as comforting as it is luxurious. Topped with a velvety cream cheese frosting and a snowy blanket of shredded coconut, it’s an irresistible treat that turns any occasion into a celebration.

What makes this cake so magical is how easy it is to prepare using a boxed cake mix, yet it tastes completely homemade thanks to rich coconut milk and sour cream. If you enjoyed our Pineapple Coconut Poke Cake, this one is your next must-bake. Whether you’re celebrating a birthday, Easter, or just a sunny day, this coconut cake is sure to steal the show.

What is Coconut Cake With Cream Cheese Coconut Frosting?

Coconut Cake With Cream Cheese Coconut Frosting is the ultimate dessert for anyone who swoons over tropical flavors. But don’t be fooled—this is no light and airy angel food cake. It’s rich, tender, and delightfully dense in the best way. The coconut extract and coconut milk give the cake a deep, authentic flavor, while the cream cheese frosting adds a tangy contrast that keeps each bite balanced and addictive.

Ever wonder why people go crazy for coconut cakes? Because they bring a little slice of paradise into your kitchen! As they say, “The way to someone’s heart is through a moist, coconut-frosted cake.” So grab a fork and get ready to fall in love!

Why You’ll Love This:

This coconut cake is more than just a pretty dessert—it’s packed with flavor and totally foolproof. Here’s why it’s a fan favorite:

Ultra-moist texture: Thanks to sour cream and coconut milk, the crumb is tender, rich, and never dry.
Simple ingredients, show-stopping results: With a little help from a boxed mix, you’ll create a bakery-worthy dessert with minimal effort.
Coconut inside and out: Coconut extract in both the cake and frosting + a coconut topping means full flavor in every bite.

If you’ve made our Lemon Cream Cheese Pound Cake, you’ll appreciate the similar combination of richness and tang—only this time, it’s all about coconut. You may even find yourself sneaking a second slice (or third).

How to Make Coconut Cake With Cream Cheese Coconut Frosting

Quick Overview

This cake is a breeze to make, thanks to a box mix and some pantry-friendly upgrades. The batter comes together in one bowl, and the cream cheese frosting whips up in minutes. From oven to table, you’ll have a dreamy coconut dessert ready in just over an hour.

Ingredients:

For the cake:

1 box white cake mix
1/4 cup vegetable oil
3 large eggs
8 oz coconut milk or cream of coconut
1 1/2 teaspoons coconut extract
1 cup sour cream

For the frosting:

1/4 cup unsalted butter, softened
8 oz cream cheese, softened
1 1/2 teaspoons coconut extract (optional)
1 teaspoon vanilla extract
1 oz coconut milk
4 cups powdered sugar
1 to 2 cups shredded coconut (for garnish)

Step-by-Step:

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix the cake batter:
In a large mixing bowl, combine the cake mix, oil, eggs, coconut extract, coconut milk, and sour cream.
Beat on medium speed with an electric mixer for about 4 minutes until smooth and well blended.
Bake the cake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
Prepare the frosting:
In a mixing bowl, beat together the softened cream cheese, butter, coconut extract (if using), vanilla extract, and coconut milk until smooth.
Gradually add powdered sugar, one cup at a time, beating until the frosting is fluffy and light.
Frost the cake:
Spread the cream cheese frosting generously over the cooled cake using an offset spatula or the back of a spoon.
Garnish:
Sprinkle shredded coconut evenly over the top. For added flair, toast some coconut for a golden, nutty crunch!

What to Serve Coconut Cake With:

Coconut cake is delightful all on its own, but these pairings can elevate your dessert table:

Fresh berries like strawberries or raspberries for a pop of tart contrast
Coconut milk iced coffee or a vanilla latte for an afternoon pick-me-up pairing
A scoop of pineapple sorbet or mango ice cream to keep the tropical vibe going
A glass of chilled prosecco or sweet dessert wine for elegant celebrations

This cake also shines at brunch, picnics, or beach-themed parties.

Top Tips for Perfecting Coconut Cake:

Use cream of coconut for extra richness: If you want a sweeter, denser cake, use cream of coconut instead of coconut milk.
Toast your coconut topping: For added texture and flavor, toast half of the shredded coconut in a dry skillet until golden before sprinkling on top.
Don’t overmix: Mix the batter just until smooth to avoid a dense cake.
Refrigerate the frosting if it’s too soft: Pop it in the fridge for 10 minutes to firm it up before spreading.
Make ahead: This cake actually tastes even better the next day once the flavors have melded.

Storing and Reheating Tips:

Refrigerate: Store in the fridge in an airtight container for up to 5 days. Because of the cream cheese frosting, chilling is a must.
Freeze: The frosted cake can be frozen (whole or in slices) for up to 3 months. Wrap tightly in plastic and foil before freezing.
To serve from chilled: Let the cake sit at room temperature for about 20 minutes before serving to soften the frosting slightly.
Avoid microwaving: To preserve texture and flavor, don’t reheat this cake—serve it cool or at room temperature.

FAQs

Can I use yellow cake mix instead of white?
Yes, but the flavor will be slightly richer and the cake will be more golden in color.

Is the coconut extract necessary?
It boosts the coconut flavor, but if you don’t have it, the cake will still be delicious with just the coconut milk and shredded coconut.

Can I make cupcakes instead?
Absolutely! Fill cupcake liners 2/3 full and bake for 18–22 minutes. Frost and garnish as usual.

How do I toast shredded coconut?
Place coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant (about 3–5 minutes). Let cool before using.

Conclusion

This Coconut Cake With Cream Cheese Coconut Frosting is pure dessert bliss—a tropical dream come true in every moist, creamy bite. Whether you’re celebrating a special occasion or just treating yourself, this cake delivers big coconut flavor with ease. So go ahead, grab a slice (or two), and savor the sweet taste of paradise—no plane ticket required.