If you’re a coconut lover, this Cream of Coconut Sheet Cake is about to become your new favorite dessert. It’s soft, ultra-moist, and packed with sweet coconut flavor, thanks to a combination of vanilla pudding, cream of coconut, and a rich whipped topping.
This easy-to-make sheet cake is perfect for potlucks, holidays, or any time you need a no-fuss dessert that tastes like it came straight from a bakery. With just a few simple ingredients and a little patience (because chilling overnight makes it even better!), you’ll have a cake that’s sweet, creamy, and irresistibly fluffy.
Why This Recipe Works
- Ultra-Moist Texture – The combination of sweetened condensed milk and cream of coconut makes this cake incredibly soft and rich.
- Packed with Coconut Flavor – Every layer of this cake is infused with sweet, tropical coconut goodness.
- Easy to Make – Uses a simple boxed cake mix, but tastes like it was made from scratch.
- Perfect for Any Occasion – Whether it’s a holiday dessert, birthday party, or a casual family treat, this sheet cake is a guaranteed hit!
- Make-Ahead Friendly – This cake actually tastes better the next day, so you can make it in advance and save time on the day of serving.
Ingredients You’ll Need
(Serves 12-16 | Prep Time: 10 minutes | Cook Time: 32-35 minutes | Chill Time: 8+ hours)
For the Cake:
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 small box vanilla pudding mix
- 1 teaspoon vanilla or almond extract
For the Soaking Mixture:
- 1 can sweetened condensed milk
- 1 can cream of coconut
For the Coconut Topping:
- 1 carton extra creamy Cool Whip (thawed)
- 1 bag shredded coconut (sweetened or unsweetened, depending on preference)
Step-by-Step Instructions
1. Prepare the Cake Batter
I preheat my oven to 350°F and grease and flour a 9×13-inch baking pan.
In a large mixing bowl, I combine:
- White cake mix
- Eggs
- Milk
- Vegetable oil
- Vanilla pudding mix
- Vanilla or almond extract
Using an electric mixer, I beat everything together until the batter is smooth and fully incorporated.
2. Bake Until Golden & Fluffy
I pour the batter into the prepared pan and bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Poke Holes & Soak the Cake
While the cake is still warm, I use the handle of a wooden spoon or a fork to poke several holes all over the cake.
In a small bowl, I mix together:
- Sweetened condensed milk
- Cream of coconut
I slowly pour this mixture over the warm cake, letting it soak into the holes. The cake will absorb all the moisture, creating an ultra-rich, decadent texture.
I then let the cake cool completely before adding the topping.
4. Add the Creamy Coconut Topping
Once the cake is completely cooled, I spread a thick layer of Cool Whip evenly over the top.
Next, I generously sprinkle shredded coconut over the Cool Whip, using as much as desired for the perfect snowy, coconut-covered finish.
5. Chill for Maximum Flavor
For the best results, I cover the cake and refrigerate it for at least 8 hours—but overnight is even better. This gives the flavors time to meld together, making the cake even softer, creamier, and more delicious.
6. Serve & Enjoy!
When ready to serve, I slice the cake into squares and enjoy the sweet, creamy, coconut-infused goodness.
Pro Tips for the Best Coconut Sheet Cake
- Use Cream of Coconut, Not Coconut Milk – Cream of coconut is thicker and sweeter, making it ideal for this cake. (Look for it in the cocktail mixer section of your grocery store.)
- Chill for the Best Texture – This cake tastes best when refrigerated overnight, allowing the flavors to soak in.
- Want Extra Coconut Flavor? – Add ½ teaspoon coconut extract to the cake batter for even more tropical goodness.
- Use a Hand Mixer for the Batter – This ensures the cake is smooth and lump-free.
- Toast the Coconut for Extra Crunch – Lightly toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes to bring out a nutty, golden flavor.
What to Serve with Cream of Coconut Sheet Cake
This cake is already rich and indulgent, but pairing it with these treats makes for an extra-special dessert experience:
- Fresh Berries – Strawberries or raspberries add a bright, tart contrast.
- Tropical Fruit – Mango or pineapple slices bring out the tropical notes.
- Coffee or Espresso – A strong coffee balances the cake’s sweetness.
- Vanilla Ice Cream – Because why not add more creamy deliciousness?
FAQs (From My Kitchen to Yours)
Q: Can I use a yellow cake mix instead of white?
A: Absolutely! Yellow cake mix will add a slightly richer flavor, but it works just as well.
Q: Can I make this cake in advance?
A: Yes! In fact, this cake tastes better when made a day ahead and stored in the fridge.
Q: What if I don’t have Cool Whip?
A: You can use homemade whipped cream—just whip 2 cups of heavy cream with ¼ cup powdered sugar until stiff peaks form.
Q: Can I freeze this cake?
A: Yes! Freeze it before adding the Cool Whip and coconut. When ready to serve, thaw overnight in the fridge and add the topping.
Q: Can I add nuts for extra crunch?
A: Yes! Toasted almonds or chopped pecans make a delicious addition.
Why You Need This Cream of Coconut Sheet Cake in Your Life
This Cream of Coconut Sheet Cake is a no-fail, crowd-pleasing dessert that’s moist, creamy, and packed with tropical coconut flavor. It’s easy to make, perfect for any occasion, and tastes even better when chilled overnight.
Whether you’re making it for a birthday, holiday, or just because you’re craving something sweet, this cake is a guaranteed hit.
Give it a try and let me know how it turns out! What’s your favorite coconut dessert? Drop a comment below—I’d love to hear your ideas!
Cream of Coconut Sheet Cake: A Luscious, Tropical Dessert
Ingredients
- 1 cup milk
- 1 teaspoon vanilla or almond extract
- 1 cup cream of coconut
- 1 box vanilla cake mix (15.25 oz)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup shredded coconut
- 1 cup whipped topping
- 1/2 cup sweetened flaked coconut for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a sheet cake pan.
- In a large bowl, combine the cake mix, milk, vanilla extract, and cream of coconut. Mix until well combined.
- Pour the batter into the prepared sheet cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- In another bowl, combine the instant vanilla pudding mix and milk. Mix until thickened.
- Once the cake is cooled, spread the pudding mixture over the top of the cake.
- Top with whipped topping and sprinkle with shredded coconut.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
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