Delicious Coconut Cake with White Cake Mix

I’ve always been a sucker for coconut cake. There’s something about that sweet, tropical flavor that takes me right back to birthday parties and church potlucks. But let’s be real – I don’t always have time to bake a cake from scratch. That’s where this recipe comes in.

This coconut cake starts with a box of white cake mix, which means you’re already halfway done before you even preheat the oven. I’m all about shortcuts that don’t sacrifice flavor, and this one delivers. The secret is loading it up with coconut milk and cream of coconut, which keeps the cake moist and gives it that coconut flavor in every bite.

The best part? You probably already have most of these ingredients in your pantry. And if you don’t, they’re easy to find at any grocery store. This is the kind of cake that looks like you spent hours in the kitchen, but really, you spent more time letting it chill in the fridge than actually making it.

What Kind of Coconut Milk Should I Use?

For this coconut cake, you’ll want to grab regular canned coconut milk from the baking aisle, not the carton kind from the refrigerated section. The canned version has a richer, creamier consistency that works perfectly in baked goods. Full-fat coconut milk will give you the best flavor and moisture, but light coconut milk can work in a pinch if that’s what you have on hand. Just give the can a good shake before opening since the cream and liquid tend to separate, and you want everything mixed together nicely for your cake batter.

Options for Substitutions

This coconut cake is pretty straightforward, but here are some swaps you can make if needed:

• White cake mix: You can use yellow cake mix instead of white – it’ll give you a slightly richer flavor and a more golden color, but it works just as well. If you’re feeling ambitious, you can also make a homemade white cake from scratch.
• Coconut milk: Regular whole milk or even almond milk can work here if you don’t have coconut milk. Keep in mind you’ll lose some of that coconut flavor, so you might want to add a bit of coconut extract to make up for it.
• Cream of coconut: This is different from coconut milk – it’s sweetened and thicker. If you can’t find it, mix 1 cup of coconut milk with 3/4 cup of sweetened condensed milk as a substitute.
• Whipped topping: Store-bought whipped topping like Cool Whip is convenient, but you can absolutely use homemade whipped cream instead. Just whip 2 cups of heavy cream with 2-3 tablespoons of powdered sugar until stiff peaks form.
• Flaked coconut: Sweetened or unsweetened flaked coconut both work fine. You can also toast the coconut in a dry pan for a few minutes to add extra flavor and crunch.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this cake is not poking enough holes or making them deep enough – use a wooden spoon handle or thick straw to create holes that go almost to the bottom of the cake, spacing them about an inch apart so the cream of coconut can really soak in.

Another common error is pouring the cream of coconut too quickly, which causes it to pool on top instead of absorbing into the cake, so take your time and pour slowly, giving each section a chance to soak in before moving to the next area.

Don’t skip heating the cream of coconut, as the warm liquid absorbs much better than cold, and make sure to refrigerate the cake for at least 4 hours (overnight is even better) before adding the whipped topping.

Finally, wait until just before serving to add the flaked coconut on top, since adding it too early can make it soggy and less appealing.

What to Serve With Coconut Cake?

This coconut cake is pretty rich and sweet on its own, so I like to serve it with a simple cup of coffee or hot tea to balance out all that creamy goodness. Fresh berries like strawberries or raspberries make a great side since their tartness cuts through the sweetness of the cake. You could also serve it with a scoop of vanilla ice cream if you’re really going all out for dessert, or keep things light with some sliced tropical fruits like mango or pineapple that play nicely with the coconut flavor.

Storage Instructions

Refrigerate: This coconut cake needs to stay in the fridge since it has whipped topping and cream of coconut. Cover it tightly with plastic wrap or keep it in an airtight container for up to 4 days. The cake actually gets better after a day or two as the coconut milk soaks in and makes it extra moist.

Freeze: You can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months. Just know that the whipped topping might change texture slightly when thawed, but it’ll still taste great.

Serve: Always serve this cake cold straight from the fridge. If you froze slices, let them thaw in the refrigerator overnight rather than at room temperature to keep the topping from getting too soft or watery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 18-24 g
• Fat: 170-200 g
• Carbohydrates: 490-550 g

Ingredients

For the cake:

• 1 white cake mix (I always use Betty Crocker Super Moist for the best crumb)
• 1.5 cups coconut milk
• 15 oz cream of coconut (I use Coco Lopez for that authentic, thick sweetness)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the topping:

• 8 oz whipped topping (thawed completely in the refrigerator before using)
• 1.25 cups flaked coconut

Step 1: Prepare the Cake Batter and Bake

• 1 white cake mix
• 1.25 cups coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preheat your oven according to the white cake mix box instructions.

In a large mixing bowl, combine the white cake mix with 1.25 cups coconut milk, vanilla extract, and salt.

Mix until just combined according to package directions—don’t overmix, as this will develop gluten and make the cake tough.

Pour the batter into a prepared 9×13 inch baking dish (or whatever size the box recommends) and bake according to the box instructions until a toothpick inserted in the center comes out clean.

I always use Betty Crocker Super Moist because it gives you that tender, moist crumb right from the start.

Step 2: Pierce the Cake and Add the Coconut Soaking Liquid

• warm cake from Step 1
• 15 oz cream of coconut
• 0.25 cups coconut milk

Remove the cake from the oven and let it cool for about 5 minutes—it should still be warm but cool enough to handle.

Using a fork or wooden skewer, pierce the entire surface of the cake all over, creating small holes throughout.

This allows the cream of coconut to soak in deeply and infuse every bite.

Heat the cream of coconut in the microwave on high for 1.5 minutes until it’s warm and pourable.

Slowly pour the warm cream of coconut evenly over the entire cake, allowing it to seep through the holes.

I find that warming the cream of coconut first helps it absorb more effectively and distributes the flavor more evenly.

Step 3: Chill and Set the Cake

• soaked cake from Step 2

Cover the cake loosely with plastic wrap or foil and refrigerate for several hours, or preferably overnight.

This resting time allows the coconut liquid to fully absorb throughout the cake, making it incredibly moist and flavorful, while also helping the cake structure set firmly before frosting.

Step 4: Frost and Garnish the Cake

• chilled cake from Step 3
• 8 oz whipped topping
• 1.25 cups flaked coconut

Remove the cake from the refrigerator and spread the thawed whipped topping evenly over the entire surface using an offset spatula or the back of a spoon.

Top with the flaked coconut, pressing it gently into the frosting so it adheres.

Serve chilled or at room temperature.

Make sure your whipped topping is completely thawed before using—this makes it much easier to spread smoothly without tearing the delicate cake.

Delicious Coconut Cake with White Cake Mix

Delicious Delicious Coconut Cake with White Cake Mix recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 12 slices

Calories 3750 kcal

Ingredients

  

For the cake

• 1 white cake mix (I always use Betty Crocker Super Moist for the best crumb)
• 1.5 cups coconut milk
• 15 oz cream of coconut (I use Coco Lopez for that authentic, thick sweetness)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the topping

• 8 oz whipped topping (thawed completely in the refrigerator before using)
• 1.25 cups flaked coconut

Instructions

 

• Preheat your oven according to the white cake mix box instructions. In a large mixing bowl, combine the white cake mix with 1.25 cups coconut milk, vanilla extract, and salt. Mix until just combined according to package directions—don't overmix, as this will develop gluten and make the cake tough. Pour the batter into a prepared 9x13 inch baking dish (or whatever size the box recommends) and bake according to the box instructions until a toothpick inserted in the center comes out clean. I always use Betty Crocker Super Moist because it gives you that tender, moist crumb right from the start.
• Remove the cake from the oven and let it cool for about 5 minutes—it should still be warm but cool enough to handle. Using a fork or wooden skewer, pierce the entire surface of the cake all over, creating small holes throughout. This allows the cream of coconut to soak in deeply and infuse every bite. Heat the cream of coconut in the microwave on high for 1.5 minutes until it's warm and pourable. Slowly pour the warm cream of coconut evenly over the entire cake, allowing it to seep through the holes. I find that warming the cream of coconut first helps it absorb more effectively and distributes the flavor more evenly.
• Cover the cake loosely with plastic wrap or foil and refrigerate for several hours, or preferably overnight. This resting time allows the coconut liquid to fully absorb throughout the cake, making it incredibly moist and flavorful, while also helping the cake structure set firmly before frosting.
• Remove the cake from the refrigerator and spread the thawed whipped topping evenly over the entire surface using an offset spatula or the back of a spoon. Top with the flaked coconut, pressing it gently into the frosting so it adheres. Serve chilled or at room temperature. Make sure your whipped topping is completely thawed before using—this makes it much easier to spread smoothly without tearing the delicate cake.