Name: Coconut Cake With Cream Cheese Coconut Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 box white cake mix (Use a standard box mix.); 1/4 cup vegetable oil; 3 large eggs (Room temperature.); 8 oz coconut milk (Shake well if using canned.); 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 for frosting.); 1 teaspoon vanilla extract; 1 oz coconut milk; 4 cups powdered sugar; 1 to 2 cups shredded coconut (For garnish; sweetened or unsweetened.)

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Creamy, tender, and full of coconut flavor, this Coconut Cake With Cream Cheese Coconut Frosting is the kind of dessert that brings sunshine to any table. With a moist cake base and a luscious, tangy cream cheese frosting kissed by coconut, every bite feels indulgent yet homey. Fun fact: coconut was once considered an exotic luxury in many parts of the world, so serving a coconut cake always makes a gathering feel a little celebratory. This recipe is special because it’s simple, quick to prepare, and reliably loved by kids and adults alike. If you enjoy easy crowd-pleasers, you might also like my other takes on coconut desserts — see this page for the full recipe and tips: Coconut cake with cream cheese coconut frosting recipe. Ready to bake? Let’s do it.

What is Coconut Cake With Cream Cheese Coconut Frosting?

What’s in a name? Coconut Cake With Cream Cheese Coconut Frosting tells you exactly what to expect: a white cake base infused with coconut and topped with a silky cream cheese frosting that also carries coconut flavor. Who named it? Probably someone who wanted to be literal and hungry at the same time. Why is it irresistible? Imagine a soft, pillowy cake that melts into a frosting that’s tangy, sweet, and tropical all at once — need I say more? As the old line goes, “the way to a man’s heart is through his stomach.” So if you’re trying to impress a loved one (or simply reward yourself), this cake could be your secret weapon. Try it and see how quickly it disappears.

Why You’ll Love This:

Comforting, tropical flavor: The big highlight is the perfect coconut balance — delicate cake with pronounced coconut notes in both the batter and frosting, finished with shredded coconut for texture.
Economical and easy: Using a box cake mix paired with a few pantry staples keeps cost and time down while delivering bakery-worthy results. Making it at home saves money compared to buying a specialty cake.
Texture and toppings that pop: The cream cheese frosting adds tang and creaminess, and toasted shredded coconut on top introduces a lovely crunch and deeper flavor.
If you like moist, easy cakes, this one is right up your alley. For a different crowd-pleaser, try a banana loaf twist that also uses cream cheese frosting — it’s a comforting cousin to this cake: banana bread cake with cream cheese frosting. Go ahead and bake one for your next gathering.

How to Make:

Quick Overview

This recipe is straightforward: mix a white cake mix with coconut milk, eggs, oil, and sour cream for a super-moist base, bake in a 9×13 pan, then spread a rich cream cheese coconut frosting and sprinkle with shredded coconut. Preparation is simple, the texture is moist and tender, and the standout element is the tangy, coconut-infused frosting. Total time is about 45–60 minutes including baking and cooling.

Ingredients

1 box white cake mix
1/4 cup vegetable oil
3 large eggs, room temperature
8 oz coconut milk or cream of coconut (shake well if using canned)
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; additional for frosting)
1 teaspoon vanilla extract
1 oz coconut milk
4 cups powdered sugar
1 to 2 cups shredded coconut (for garnish; sweetened or unsweetened)

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly with butter or nonstick spray. Line with parchment for easy removal if you like.
In a large bowl, combine the box white cake mix, 1/4 cup vegetable oil, 3 large eggs, 8 oz coconut milk, 1 1/2 teaspoons coconut extract, and 1 cup sour cream. Use a hand mixer or stand mixer and beat on medium speed for 4 minutes until the batter is smooth and slightly aerated.
Pour the batter into the prepared 9×13 pan, spreading it evenly with a spatula so the top is level.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. Cooling fully prevents the cream cheese frosting from melting.
For the frosting, beat together 1/4 cup softened unsalted butter and 8 oz softened cream cheese until creamy and smooth. Add 1 1/2 teaspoons coconut extract (optional), 1 teaspoon vanilla extract, and 1 oz coconut milk, and beat to combine.
Gradually add 4 cups powdered sugar, about 1 cup at a time, beating on low then medium until the frosting is light and fluffy and spreads easily. Taste and adjust coconut extract if needed.
Spread the frosting evenly over the cooled cake with an offset spatula. Top with 1 to 2 cups shredded coconut. For extra flavor, toast the shredded coconut lightly in a dry skillet over medium heat for 3–5 minutes until golden, then sprinkle on top.

Coconut Cake With Cream Cheese Coconut Frosting

What to Serve With:

Fresh fruit salad or sliced pineapple for a bright contrast to the sweet frosting.
A light vanilla or coconut ice cream for an indulgent dessert plate.
Hot coffee or a cold coconut latte to balance sweetness and bring out coconut notes.
For a brunch spread, pair with scrambled eggs, smoked salmon, or a green salad with citrus vinaigrette.

Top Tips for Perfecting:

Use room-temperature eggs and dairy: This helps the batter mix evenly and gives a lighter crumb.
Don’t skip the sour cream: It adds moisture and richness; plain yogurt can be a substitute (full-fat Greek yogurt works well).
Toast the coconut: Lightly toasting shredded coconut intensifies flavor and prevents a cloying sweetness.
Adjust frosting consistency: If the frosting is too thick, add a splash more coconut milk; if too thin, add a little powdered sugar.
Avoid overbaking: Start checking at 30 minutes to keep the cake moist. Overbaking will dry it out.
Make ahead: You can bake the cake the day before and frost the next day for easier prepping.

Storing and Reheating Tips:

Refrigeration: Store the frosted cake covered in the refrigerator for up to 5 days. Keep it airtight to prevent drying and to avoid absorbing fridge odors.
Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen for up to 1 month; wrap tightly and place in an airtight container.
Shelf life: Once frosted and refrigerated, consume within 5 days for best flavor and texture.
Reheating: Serve chilled or bring slices to room temperature for 20–30 minutes before serving. Do not microwave frosted slices for long; instead, warm unfrosted slices briefly (10–15 seconds) if desired and then add chilled frosting.

FAQs

Can I make this cake without a box mix?
Yes. Substitute with an equal volume of homemade white cake batter — just match wet-to-dry ratios and include the coconut milk and extracts for flavor.

Can I use light coconut milk instead of regular?
Yes, but full-fat coconut milk or cream yields a richer texture and flavor. Light coconut milk will make a slightly less moist cake.

Is there a dairy-free version of the frosting?
You can make a dairy-free frosting using vegan cream cheese and vegan butter, but texture and flavor will be a bit different.

Can I double the recipe for a layer cake?
Yes. If making a layer cake, double the ingredients and bake in two 9-inch round pans; adjust baking time to about 22–30 minutes depending on thickness.

How do I prevent the frosting from becoming runny?
Ensure the cake is completely cooled before frosting and keep the frosting chilled if your kitchen is warm. Also, use full-fat cream cheese and properly measured powdered sugar to achieve the right consistency.

Conclusion

This Coconut Cake With Cream Cheese Coconut Frosting is an easy, crowd-pleasing dessert that combines moist cake, tangy frosting, and coconut crunch for a winning combo. It’s simple enough for weeknight baking and pretty enough for celebrations—give it a try and watch it disappear at the table. For a quick frosting alternative or inspiration, check out this useful reference: 5-Minute Creamy Coconut Cream Cheese Frosting – Snixy Kitchen. Enjoy baking and sharing this tropical favorite with friends and family!