Traditional Southern Coconut Cake (Easy Doctored Cake Mix Recipe)

Coconut cake is a popular offering in the south, but there’s no reason why we need to limit it geographically! This luscious cake is perfect for families across the globe and great for Christmas, Easter, and every day in-between! 

Southern Coconut Cake

I’m a southern girl and I love the flavor of coconut. If you’ve been following me for a while you’ve probably seen my Italian Cream Cake recipe. (It’s my all-time favorite.) I’m also a huge fan of my Easy Pineapple Coconut Cake. (Yum!) 

I love coconut in my German Chocolate Cake, and even in my Ranger Cookies. I’m nuts about coconut. (See what I did there?) 

I have always loved those frozen coconut cakes you buy at the grocery store so I knew I would love a made-at-home version even more. Anything loaded with coconut flavor is great with me!

Types of Coconut

You can purchase coconut in many forms. Of course, you can buy whole coconuts. (I’ve rarely done this, to be honest.) But this would be one alternative.

I buy sweetened shredded coconut on the baking aisle. But you can also buy frozen coconut (Birds Eye brand). I used some of that in this recipe, too. 

I have discovered a new passion for coconut milk and cream of coconut. For those who don’t know the difference, coconut milk is what you get when you milk coconut. (I know. . .but it’s true. I own a contraption called an Almond Cow and I’ve actually milked shredded coconut to produce milk.) 

All of this coconut-chatter is making me hungry! Let’s take a peek at what you’ll need to make this luscious cake. 

Traditional Coconut Cake Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this yummy cake. 

A note on the coconut: This recipe was originally built around Birds Eye frozen coconut, which has been discontinued. Don't worry — the recipe still works perfectly with regular sweetened shredded coconut from the baking aisle. If you can find Bakers Corner frozen coconut (a reader pointed me to this one as a similar product), that's also a great option. Either way, the cake will taste the same — the frozen version just had a slightly softer texture inside the cake.

For the Cake:

Note: Since posting this recipe I've been told that Birds Eye no longer makes this particular frozen coconut, which is a bummer. You can substitute with sweetened coconut (the non-frozen version).

• white cake mix (2)
• canned coconut milk
• large eggs (room temperature)
• vegetable oil (or coconut oil, your choice)
• water
• instant vanilla pudding (dry)
• sweetened shredded coconut (frozen coconut works beautifully if you can find it — see note below)

For the Frosting:

• room temperature butter
• cream of coconut (well mixed)
• powdered sugar

For the Coconut Mixture:

• cream of coconut
• sweetened coconut flakes

That's it! A couple of unusual ingredients but they're easy to find in the grocery store. I found my coconut milk and cream of coconut on the Mexican food aisle at my local WalMart.

How to Make a Traditional Coconut Cake: 

Start by preheating your oven to 350 degrees Fahrenheit. 

Prep three 8-inch pans by spreading with shortening and then dusting with all purpose flour.  You can use 9-inch cake pans but adjust your cooking time. Larger pans won't require as much bake time because the cakes will be thinner.

Make Your Coconut Topping

Prep your cream of coconut. Remove all of the can's contents into a bowl and whisk or mix until you've blended in the solids with the liquids. Measure out ½ cup and place in medium bowl. Set the rest of the cream of coconut aside for your frosting.

Add your shredded coconut. Mix well. Cover and place in the refrigerator. 

Make Your Cake

In a large mixing bowl combine your cake mix, dry pudding mix, can of coconut milk, water, and oil.

Mix at medium speed until all elements are incorporated. You can use a hand mixer or you might opt for a stand mixer with paddle attachment. Add your eggs one at a time and continue to mix. 

Add thawed coconut. 

You will have a thick batter. If you prefer to thin it down, do so with with an additional quarter cup of water or milk. 

Divide the cake batter into the three prepared pans and place in preheated oven. 

Bake for 30 - 35 minutes or until golden brown. Cakes should pull away from the edges of the pan and spring back to the touch. 

Remove pans from the oven and place on wire rack to cool. 

Make Your Frosting: 

While your cake is baking and cooling, make your frosting. Make sure your butter is room temperature. Whip until light and fluffy. 

Add one cup (or what’s left) of your can of cream of coconut. (I think I had about nine ounces left after using ½ cup in my flaked coconut.) Mix well. 

Add 4 - 5 cups of powdered sugar, mixing well. You want the frosting to be runny enough to go on easily but not so runny that it will leak out of the edges of the layers. 

Assemble Your Cake

When your cakes are completely cooled, level them. I used a Wilton cake leveler but you can use a knife if you like.

Have your frosting and your coconut mixture nearby.

Place one cake layer on a cake plate and cover with frosting. Add a heaping helping of the cold flaked coconut mixture. 

Add a cake on top of this one and repeat the process. 

Add the top cake upside-down (baked side up to give you a level top). 

Frost the top and side of your cake. 

Lift your cake plate with your non-dominant hand and apply coconut with your dominant hand (holding over the bowl to catch any spills). 

This can be a messy process but it’s lots of fun to slap it on there and press it into place. 

You can smooth it out with a fondant smoother or the back of a bench scraper (pressing against waxed paper). 

Cover the cake and place in the refrigerator for a few hours before slicing. 

This cake is yummy cold but it’s a little stiff and hard to cut. You’re going to want to let it soften naturally by sitting out for an hour or so before slicing.

It will stay good for several days in the refrigerator in an airtight container like a cake carrier.

What to Expect from this Cake

I was most surprised by the sweetness of the coconut. It was luscious and creamy. The cake itself was light and fluffy, but loaded with flavor from the coconut milk and the addition of the Birds Eye coconut. 

More than anything, this is a lovely layer cake you'll be proud to present to your family or guests.

It doesn’t require fancy decorations or trim work. You don’t have to load it up with swirls of frosting on top (though you’re certainly welcome to, if you want additional flair). It’s perfect, just as it is. 

I can't help but think this would make a lovely wedding cake!

Variations on this Recipe

There are so many fun ways to dress up this moist coconut cake! Here are a few suggestions:

Lemon filling: Lemon and coconut pair beautifully. The next time I make this cake (and I will) I plan to add lemon curd to the layers. (Yum!) 

Pineapple: Yes, please! Consider adding (drained) crushed pineapple between the layers for an added topical flair! 

Strawberry or Raspberry filling: Add some fruity preserves between the layers to add an extra layer of flavor. 

Pecans: You can turn this into an Italian cream cake by adding a half cup of chopped pecans to the batter and pressing some chopped pecans into the frosting along with the coconut. 

Sour cream: You can use sour cream as a base for your frosting if you don't have cream of coconut.

Yellow cake mix: You can substitute yellow cake for white, no problem!

Sweet cream cheese frosting: You can substitute the coconut frosting with a traditional cream cheese frosting: 2 sticks of butter, 1 block of cream cheese, 4 - 5 cups powdered sugar.

Coconut cream poke cake: Make a coconut cake, punch holes in it using the handle of a wooden spoon, and pour a thinned down layer of coconut frosting on top before adding coconut flakes.

Ultimate Easter Desserts Guide 🐣
Looking for the perfect Easter sweets? This collection is packed with cakes, cookies, cupcakes, and festive treats to make your celebration extra special.

Frequently Asked Questions About Coconut Cake

What's the difference between coconut milk, coconut cream, and cream of coconut?

Three different products, often confused. Coconut milk is a thin, milk-like liquid sold in cans — used for the cake batter. Coconut cream is thicker, with a higher fat content, sold in cans next to the coconut milk. Cream of coconut is the sweetest of the three — a thick, syrupy product (Coco López is the most common brand) sold near the cocktail mixers. Cream of coconut is what gives this frosting its sweetness, so don't substitute one for another.

Where do I find cream of coconut?

Look in the cocktail mixers section of the liquor aisle — it's used for piña coladas. At WalMart, I usually find it in the Mexican food aisle. Brands include Coco López, Goya, and Coco Real. Don't confuse it with coconut milk or coconut cream — they're different products.

Can I use coconut oil instead of vegetable oil?

Yes, but melt it first and let it cool to room temperature before adding to the batter — cold or hot melted coconut oil can curdle the eggs or seize up in the mix. The flavor comes through nicely and reinforces the coconut throughout the cake.

Can I make this recipe as cupcakes?

Yes — fill cupcake liners about ⅔ full and bake at 350°F for 18-22 minutes, until a toothpick comes out clean. The recipe will yield about 30-36 cupcakes. Frost the same way you would the cake; press the coconut mixture onto the tops while the frosting is still tacky.

Do I need to refrigerate coconut cake?

Yes — the frosting contains butter and the coconut mixture has cream of coconut, both of which need refrigeration. Store the cake covered in the refrigerator for up to 4 days. Let slices sit out for an hour before serving so the frosting softens.

Can I make this as a smaller cake (2 layers instead of 3)?

Absolutely. Use one cake mix instead of two and half the frosting and coconut mixture. Two 8" pans, baked for 28-32 minutes. Adjust the bake time depending on how thick your layers are.

Can I freeze coconut cake?

You can freeze the unfrosted cake layers for up to 2 months — wrap tightly in plastic wrap and then foil. Thaw at room temperature for 2-3 hours before assembling and frosting. I don't recommend freezing the fully assembled and frosted cake; the frosting texture changes after thawing.

How long does coconut cake last?

Refrigerated in an airtight cake carrier, it stays fresh for 4-5 days. The cake actually gets better on day two as the cream of coconut soaks deeper into the layers — many Southern bakers consider day-two coconut cake the ideal serving day.

Coconut Cake Troubleshooting

Why did my cake stick to the pan?

You probably didn't grease and flour the pans aggressively enough. For this recipe, the thick batter makes sticking more likely than usual. Use shortening (not just nonstick spray) to grease, dust thoroughly with flour, and tap out the excess. Even better: line the bottom of each pan with a parchment circle for guaranteed easy release.

Why is my cake dense or gummy?

Most likely cause: the batter was over-mixed after adding the pudding mix. Pudding thickens the batter quickly, and over-mixing develops the gluten in the cake mix and makes the texture heavy. Mix just until ingredients are incorporated, then stop. Another possible cause: cold ingredients. Make sure the eggs and any milk-based ingredients are at room temperature before mixing.

My frosting is too thin to hold the cake together — what now?

Add more powdered sugar, ½ cup at a time, until it thickens to a spreadable but firm consistency. If you've already added the maximum 5 cups and it's still too thin, you used too much cream of coconut. A teaspoon of cornstarch whisked in will help bind it.

My frosting is too thick to spread — what now?

Thin it with 1 teaspoon at a time of either cream of coconut or whole milk until it reaches a spreadable consistency. Don't add water — it will disturb the flavor balance.

Why isn't my coconut sticking to the sides of the cake?

The frosting needs to be tacky (slightly sticky) when you press the coconut on. If you frosted the cake more than 15-20 minutes ago, the frosting has dried slightly and won't hold the coconut as well. The fix: brush a very thin layer of additional frosting onto the sides right before pressing in the coconut. Work in sections.

My cake didn't rise much — what went wrong?

Either the cake mix was past its expiration date, the leavening was killed by adding something hot (like still-warm melted coconut oil), or the batter was over-mixed. Check your cake mix date before starting next time, and let any melted ingredients cool fully before adding.

Doctored Cake Mixes from Out of the Box

Here at Out of the Box Baking we're all about those doctored cake mixes. (No shame and no embarrassment!) A boxed cake mix can be a wonderful thing, especially when you add to it!

Here are a few of my doctored cake mixes you're bound to enjoy:

• Cinnamon Sugar Muffins: Yep, they start with a cake mix!
• Easy Banana Berry Cake: One of my favorite doctored cake mixes of all time!
• Strawberry-Lemonade Cake: You're going to love this easy cake mix recipe!

Holiday Cakes

Coconut cake is a classic at Christmas time but here at Out of the Box Baking we’ve got lots of great cakes to satisfy your holiday sweet tooth. Here are a few favorites: 

• The 12 Bundt Cake of Christmas: You’re going to flip over these tasty bundt cakes, perfect for the holiday season! 
• Cinnamon Roll Poke Cake: You might opt to serve this one for breakfast but it’s a luscious cake at any time of day. 
• Easy Cranberry Breakfast Cake: You’re definitely going to want to have this one ready for Christmas morning. It’s packed full of holiday flavor! 
• Depression Era Fruit and Nut Cake: You’ve never seen anything more beautiful! 
• Easy Pumpkin Spice Cake: A classic, and so simple to make! 
• Flourless Chocolate Cake (Gluten Free): Your gluten free friends and family members will thank you for thinking of them. And the rest of your guests will never guess this one’s flourless! 
• The Perfect Texas Sheet Cake: Need I say more? This one will make you swoon! 

That’s it for this post, friends. I hope you enjoyed this easy coconut cake recipe! (Bonus points if you noticed my bathroom door in one of the photos. Ha!)

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Learn more about doctored cake mixes, the theme of this blog. 

For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List. 

While you're here, why not pin some pictures?

Comfort bakes like this are enjoyed worldwide. You might love browsing these international dessert favorites.

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