You’ll love every tender, fluffy bite of this Ultimate Coconut Cake. Made with cake mix and instant pudding, and enriched with canned coconut milk, this sheet cake stays incredibly moist. It’s finished with a lightly sweetened cream cheese and Cool Whip frosting and a generous sprinkle of coconut flakes—an irresistible dessert for Easter, spring gatherings, or summer celebrations.
Why We Love Easy Coconut Cake
This cake is delightfully simple to make yet impressive in flavor. The crumb is tender and very moist thanks to the canned coconut milk, and the frosting is light, creamy, and mildly sweet. Served chilled, it’s refreshing on warm afternoons. If you enjoy coconut, you’ll appreciate how multiple coconut elements—flaked coconut, coconut extract, and coconut milk—combine to give bold, tropical flavor without overpowering the cake’s balance.
Ingredients for Easy Coconut Cake
This recipe is straightforward, but read the notes below for ingredient tips and easy substitutions.
For specific amounts, refer to the recipe card included below.
For the cake batter:
- White cake mix – any brand works.
- Coconut cream instant pudding mix – vanilla can be substituted if coconut pudding isn’t available; adjust coconut extract if needed.
- Sour cream – room temperature for a smooth, creamy texture.
- Canola oil
- Canned coconut milk, unsweetened – use full-fat canned coconut milk (not carton coconut milk or coconut cream); if unavailable, buttermilk can be used.
- Egg whites – using whites gives a lighter crumb and keeps the cake color paler.
- Sweetened shredded coconut – typical for baking; pulse if you prefer smaller flakes. Unsweetened can be used if preferred.
- Coconut extract – adds coconut intensity; use sparingly as extracts are potent.
- Almond extract – a small amount lends depth to the flavor.
For the frosting:
- Cream cheese – fully softened for a smooth frosting base.
- Powdered sugar – stabilizes and sweetens the frosting.
- Coconut extract
- Cool Whip (thawed) – fold gently into the cream cheese mixture for a light finish.
- Coconut flakes – for garnish; can be toasted or colored for a decorative touch.
How To Make The Easiest Coconut Cake
(Full printable recipe quantities are provided in the recipe card below.)
Overview:
- Prep: Preheat the oven and grease and flour a 9×13 pan.
- Mix: Beat together sour cream, oil, canned coconut milk, egg whites, and extracts. Add the cake mix and pudding mix and combine on low, then fold in shredded coconut.
- Bake: Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Cool completely before frosting.
How to make Cream Cheese Cool Whip Frosting
This frosting is easy and delicious—please try it. Make it only when the cake is cooled and you are ready to frost.
Steps:
- Beat softened cream cheese until smooth. Add coconut extract and powdered sugar and beat until well combined.
- Gently fold in thawed Cool Whip—fold, don’t stir—to keep the frosting light.
- Stir in or sprinkle shredded coconut as desired.
- Refrigerate the frosted cake at least one hour (or overnight) before serving. Keeps up to five days in the fridge.
Cream Cheese Cool Whip Frosting Notes:
- Ensure cream cheese is completely softened for a smooth base. Beat it first before adding powdered sugar and extracts.
- Fold in the thawed Cool Whip gently to preserve the light texture.
- The frosting is best made just before frosting; it can set up if made too far in advance.
- You can fold coconut into the frosting or sprinkle it on top for decoration. Toasted or tinted coconut can add visual interest.
- This frosting yields a generous layer; halve the amounts if you prefer a thinner coat.
- If you want a more traditional stable frosting, use a cream cheese buttercream: beat 4 oz softened cream cheese with 1/4 cup softened butter, add 1 tsp coconut extract and 1 cup powdered sugar, then spread and top with coconut.
Easy Coconut Cake Tips
- Use room temperature ingredients. They blend more smoothly and create a better texture.
- Avoid overmixing. Mix on low once dry ingredients are added to prevent a dense, gummy cake.
- Whisk canned coconut milk before measuring: the cream separates in the can, so whisk to recombine.
- Adaptable formats: Bake in two 9-inch pans for a two-layer cake (bake 23–25 minutes), three 9-inch pans for three layers (20–23 minutes), or as cupcakes (about 20 minutes).
- Make frosting at the right time. The Cool Whip-based frosting is best when made just before spreading.
More Summer-Inspired Desserts To Make:
Lemon Sheet Cake – bright, moist, and perfect for gatherings.
Blackberry Sour Cream Pie – sweet berries and a creamy filling topped with a crisp crumble.
Easy Fruit Trifle – layers of cake, pudding, whipped topping, and fresh fruit for a no-bake crowd-pleaser.
This coconut sheet cake is a personal favorite for warm weather—easy to make, full of coconut flavor, and perfect for sharing. Below you’ll find the full recipe card with quantities, baking times, and serving information so you can make it at home.
Easy Coconut Cake
You’re going to love every sweet, fluffy bite of this Ultimate Coconut Cake. It starts with cake and pudding mix and becomes an incredibly moist sheet cake topped with a lightly sweetened coconut frosting.
Ingredients
- 1 box white cake mix
- 1 (4-serving) box coconut cream or vanilla instant pudding mix
- 3/4 cup sour cream, room temperature
- 3/4 cup canola oil
- 1/2 cup canned coconut milk (or buttermilk), room temperature
- 4 egg whites, room temperature
- 1/2 cup sweetened shredded coconut
- 1–2 tsp coconut extract
- 1 tsp almond extract
Cream Cheese Cool Whip Frosting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp coconut extract
- 16 oz Cool Whip, thawed
- Coconut flakes to garnish
Instructions
For The Coconut Cake
- Preheat oven to 350°F. Grease and lightly flour a 9×13 pan.
- In a large bowl, combine sour cream, oil, and coconut milk. Add egg whites and extracts and beat until combined. With mixer on low, add cake mix and pudding mix and beat for 2 minutes on low, scraping the bowl as needed. Fold in shredded coconut.
- Pour batter into the prepared pan and bake in the center of the oven for 33–38 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
- Make the frosting: beat softened cream cheese until smooth. Add extract and powdered sugar and beat until combined. Fold in thawed Cool Whip gently. Fold in coconut flakes or sprinkle them on top after frosting.
- Refrigerate the frosted cake at least 1 hour or overnight before serving. Store leftovers in an airtight container for up to 5 days in the refrigerator.
Notes
Cake notes:
- If coconut pudding isn’t available, vanilla instant pudding works—adjust coconut extract to taste.
- Use canned unsweetened coconut milk (not carton coconut milk or coconut cream). Whisk the contents in the can before measuring. If you can’t find canned coconut milk, buttermilk can be used.
- Sweetened shredded coconut is common in baking; unsweetened can be used if preferred. Pulse larger flakes if you want smaller pieces.
- To make layers: two 9-inch pans bake 23–25 minutes; three 9-inch pans bake 20–23 minutes. Cupcakes bake about 20 minutes.
- Keep the cake refrigerated.
Frosting notes:
- Make sure cream cheese is fully softened. Beat it smooth before adding powdered sugar and extracts, then fold in Cool Whip gently.
- This frosting sets up if made too early; prepare it when you’re ready to frost.
- Toast or tint coconut for garnish if desired. The recipe yields a thick layer of frosting; halve if you prefer less.
Nutrition Information:
Yield: 12
Amount Per Serving:
Calories: 482
Nutrition is an estimate and may vary based on ingredients and preparation.
