The rule is – on your birthday you can have absolutely any cake you want.ย It’s one of those inalienable rights.ย I have to fess up to something.ย As a constant baker, cookbook author, and butter enthusiast my favorite birthday cake is actually…. anything made with cake mix.ย I know, I know. You can fuss at me all you need to. BUT today is my birthday which I suppose makes this cake my birthright.ย I’ve been tweaking this coconut cake for weeks now and I can confidently say this humble, zhooshed up cake mix is my perfect southern coconut cake.ย You can best believe that part of it’s perfection is how easy this recipe is.
This easy coconut cake recipe is inspired by a legendary coconut layer cake made by dear friend Suzonne Stirling. The three tender white cake layers are melded together in moisture with a sweetened sour cream mixture before it’s wrapped in a thick layer of cream cheese frosting and a coat of coconut flakes.ย Truly the best part of the best part of the cake is that Suzonne makes it for you and often delivers it with a stunning bow and bottle of champagne.
This cake is loosely based on Suzonne’s Coconut Cake with a dose of nostalgia for the sheet cake, yellow cake mix cake my grandmother would make for our birthdays.ย Don’t let the cake mix turn you off – you’ll be taking all the credit for this beauty from the first slice.
If you’re in need of more birthday cake inspiration. I gotchu, always: My 12 Best Birthday Cake Recipes.
Here’s are the ingredients you’ll need to make this easy coconut cake:
โขย white cake mix
โขย 3 large eggs, room temperature
โขย water
โขย neutral oil
โขย cream of coconut Coco Lopez or Coco Realย different from canned coconut milk or a carton of coconut milk
โขย sour cream
โขย cream cheese
โขย powdered sugar
โขย vanilla extract
โข a pinch of salt
โขย sweetened shredded coconut
First, let’s mix together our very simple, coconut enhanced cake batter.ย In a large mixing bowl using an electric hand mixer or bowl of a stand mixer fitted with a paddle attachment, combine the cake mix, 4 ounces of sour cream, eggs, oil, water, and cream of coconut.
Can you mix together the batter by hand? You sure can, if you’re looking for a quickie arm working. Grab a whisk and combine the ingredients until no lumps remain and the batter is well combined – 2 to 3 minutes of good whisking.
If you’re using one of the aforementioned power tools, beat on medium speed for about two minutes – not much longer or the cake batter will actually get tough.ย Weirdly, more is too much in this case.
Now… if you really REALLY want to drive the coconut flavor home, you can add a teaspoon of coconut extract.ย I am one of those sensitive people who thinks coconut extract makes things taste like sunscreen.ย This might be the same condition that people averse to cilantro have.ย BUT – if you’re into coconut extract – I would never stand in your way.
You have options here when it comes to what vessel you bake your cake in.ย I happen to love sheet cakes as birthday cakes because nostalgia.ย BUT if a layer cake hits your nostalgia bone, you can divide your cake batter into two 8-inch or 9-inch round cake pans. Consult the cake mix box for baking times.
In a shock to no one, I’m very particular about the 9×13-inch pan I use for cakes.ย This Goldtouch Nonstick pan from Williams Sonoma is the dream. I love it for its tight corners, even bake, and nonstick surface.
Bake the cake in the oven for 26-30 minutes until golden around the edges, puffed through the center, and a cake tester or toothpick inserted in the center of the cake comes out with a few moist crumbs but not wet batter.
While the coconut cake bakes, whip together the sour cream glaze.ย The glaze is the magic layer between cake and frosting that will make the top layer of cake soft and nearly sticky – like cake that’s been sitting in your grandmother’s refrigerator.
In a small bowl whisk together sour cream, a few tablespoons of cream of coconut, and a few spoonful’s of powdered sugar.ย Give it a little taste before you spread on the cake – one of your rewards as the baker, obviously.
It’s hard to explain but any baked good with sour cream tastes like it was effortlessly made by a grandmother and this cake is no exception.
Allow the baked cake to cool for 5 minutes.ย Use the cake tester or toothpick to prick a few holes in the warm cake and spread the sour cream mixture across the top of the cake in an even layer.
Cake mix cakes tend to pull away from the sides of the pan as it cools.ย You’ll find that some of that sour cream mixture slides down the sides of the cake which is ideal for texture and flavor.
Allow the cake to cool to room temperature (not even a touch warm) before frosting.ย You can expedite this cooling process in the fridge.
While the cake cools, whip together the coconut cream cheese frosting using an electric mixer (or a stand mixer if you went that route).
Cream cheese frosting is an unapologetic pairing of unsalted butter and softened cream cheeses blocks.ย It’s easy to make if you follow these 5 tips for making the best cream cheese frosting.
Toast a few handfuls of sweetened shredded coconut to top the cake.
Here’s what that makes frosting this cake easy and beautiful:ย an offset spatula, a piping bag, and a small star tip.
Scoop about 1/3 of the batter into a piping bag fitted with a small star tip.ย Spread the remaining frosting onto the cooled cake.ย If parts of the sour cream topping sneak through – that’s ok – just spread as evenly as possible.ย It should be a thick layer.
Pipe stars around the border of the cake and in vertical and horizontal stripes if you’d like.ย Mix the toasted coconut with untoasted sweetened shredded coconut, and fill each empty space of the cake with a heap of coconut.
I think this cake is best refrigerated overnight – to settle, you know – and served chilled.
This coconut sheet cake is full-on coconut flavor flavor without it tasting like summer sunscreen.ย The cake is fluffy and light with a sour cream layer that marries the cream cheese frosting and the cake itself.ย It’s so comforting and low-key classy if you ask me.
Store any remaining frosting in theย freezer should you need a little extra something for the micro-batch cinnamon roll recipe I’ll bring you next week. Frosted cake slices can also be individually wrapped in wax paper and stored in a zip lock bag in the freezer because that’s the way my mom does it, and there’s something really wonderful about biting into a slice of frozen cake.
If you’re thinking of a dessert for Memorial Day – I’d say it’s between this cake and my favorite blueberry cobbler.
Happy baking, friends!ย Be sure to comment and rate this recipe when you make it! xo
Other cakes you’ll love:ย
Gluten-Free Dairy-Free Decadent Chocolate Cake
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My favorite Coconut Cake is actually made with cake mix
Ingredients
For the Cake:
- 1 (15.25 ounce) box white cake mix
- 8 ounces sour cream, divided
- 1/4 cup water
- 1/4 cup vegetable oil
- 3 large eggs
- 1 cup cream of coconut like Coco Lopez (buy a 15 ounce can)
For the Sour Cream Layer:
- Remaining 4 ounces sour cream
- 3 tablespoons cream of coconut
- 2 tablespoons powdered sugar
For the Frosting:
- 2 8-ounce blocks cream cheese
- 1/2 cup unsalted butter, at room temperature
- 1 pound powdered sugar
- 1 teaspoon pure vanilla extract
- Splash of milk
- 2-3 cups sweetened shredded coconut
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with nonstick cooking spray and set aside.
- In a large bowl with a set of electric hand beaters, combine dry cake mix, half of the sour cream container (4 ounces), and the rest of the cake ingredients. Beat on high for three to five minutes until well combined.
- Pour the batter into the prepared pan and bake for 26-30 minutes or until a toothpick inserted in the center comes out dry with a few moist crumbs, not wet batter.
- While the cake bakes, in a small bowl combine remaining sour cream, cream of coconut and powdered sugar. Whisk until no lumps remain and set aside.
- Remove the baked cake from the oven and allow to cool for five minutes. Use a toothpick to prick holes across the top of the cake and spread the sour cream frosting across the warm cake. Cover loosely and allow the cake to cool to room temperature.
- While the cake cools, make the cream cheese frosting. In a medium bowl using electric hand beaters, beat cream cheese around the bowl to soften. Add the softened butter and beat to combine. Add the powdered sugar and vanilla and a small splash of milk. Beat until thick and smooth, about 3 minutes.
- Toast 1 cup of shredded coconut on a small sheet pan in the oven until golden brown, about 5 minutes but keep a close eye on it. Toss with untoasted coconut.
- Place 1/3 of the cream cheese frosting in a piping bag fitted with a star tip. Frost the cooled cake with room temperature cream cheese frosting from edge to edge.
65 Responses
Hi Joy! Can I make this cake and do the sour cream layer but then put in the fridge overnight and put the icing on the next day? Then serve at room temp? Thanks!
Made this cake and it was INCREDIBLE!!! I made the cake a day ahead and refrigerated it. It was sooooooo rich, tender and flavorful. It was a huge hit! It also serves a party – this was for six people and we had so much leftover. Thank you for sharing this recipe!
If by freeze the extra frosting you mean squeeze it into your mouth, then yes that is the best way to keep it — as my grandma said that way it’ll last “a lifetime on the hips.” The cake is delish, but obviously, the frosting with the toasted coconut is where it’s at. I do want to try it without a mix, but this was a nice cheat for an easy dessert!
Need advice, please! I’m searching for a coconut cake recipe to make in combo with my boxed pineapple cake mix – then make a pineapple/coconut checkerboard cake. Pina-colada, get it? :) So, I need my coconut cake to be WHITE to contrast the pineapple-yellow. If I use the entire egg in your recipe and not just the white part, will the coconut cake be yellow? Boxed white cake mix usually instructs to use the whites only. If that’s the case here, how do I adjust?
I made this recipe this morning – actually doubled it to make several 8×8 cakes – realized AFTER the fact that I only used 2 blocks of cream cheese when I should have used 4! So for the icing I used 2 sticks butter, 2 blocks cream cheese, 2lb powdered sugar, 2tsp vanilla, 2 splashes of milk and I actually mixed the coconut in. These are cakes I am giving away as gifts. Do you think that it will be OK without the correct amount of cream cheese?? It smelled good but I did not taste it. I just realized my mistake! :(
Can I freeze the coconut cake for for 3 days and then thaw in refrigerator for a day before serving it ?
Can you use liquified coconut oil in place of the neutral oil?
This was an easy cake to make and so good! I baked mine in a 9×13 pan because I’m a lazy cook. It was moist and had so much flavor! It is now in my repertoire. Thank you for sharing!
Hi Joy! I am in the process of making this cake right now. Was supposed to be for a birthday party tomorrow, and I just found out it has been cancelled until next week. Can I prepare the entire cake and freeze it for a week? If so, can I leave it in the metal baking pan and put a lid on it in the freezer? Also, when I took the cake out of the oven the center has a dip in it, as it didn’t rise. What went wrong?
Thank you, Valerie
So do you put any coconut INTO the frosting?
I frequently freeze cakes without frosting. It actually improves and makes easier to frost.
Does the frosting really require a pound of powdered sugar? I was just going to spread the frosting on, not pipe it since I donโt have that equipment. Appreciate anyoneโs advice as Iโm making this tomorrow for a 69th birthday party. Should I halve the frosting ingredients?Thanks!!
Crazy good! Used Coco Real for my first time and it is really good.
The smell when they come out of the oven is amazing. Even better when the coconut and sour cream go on the warm cake.
I made cupcakes and the end texture and flavour of the cake is amazing!
Made this today and while it was good, it was underwhelming in the coconut flavor, IMO. The bulk of the coconut flavor is in the shredded coconut used to top it, despite the batter having a full cup of cream of coconut. Also, you only need half the amount of frosting for a 9×13 pan, especially if you donโt intend to decorate it as the author did. A nice cake overall, but not worth the extra steps and effort considering the lackluster flavor payoff.
Personally, I added Coconut Extract to the cake, the sour cream layer and the frosting in place of Vanilla Extract to give it a little more coconut flavor,
For my 59th Birthday I decided I wanted to try a coconut cake. I love coconut but had never had coconut cake before. It was worth the wait. What a delicious cake. The recipe was easy to follow. I made an 8โ round layer cake and had plenty of frosting for the cake and some leftover for whatever my heart desired. I took the cake to my birthday dinner to share and took the leftovers home, I ate the whole rest of the cake by myself over the next few days. It was so delicious I could not stay out of it. Two weeks later I made another cake for my daughterโs birthday and we loved it all over again. I plan to make this cake many more times~so yummy
My husband and I agree it is not a winner recipe. He says it’s ok… I don’t really like it… The sour cream glaze leaves a strange aftertaste in my opinion and coconut flavor is lacking…
This is the BEST cake that Iโve ever made! I made it for my momโs birthday, and my entire family went crazy for it. It was also easy enough that my 4 year old could help me make it.
This was so so good. My family loved it and we love coconut so there you go.
Made this for Thanksgiving and it was incredible! The crumb was so delicate and the cake was delicious. Received tons of compliments, thank you so much!, it is an instant favorite.
One of the most delicious cakes that I have ever made. Thank you for sharing this recipe.
This cake turned out great. I didn’t have a lot of time so I was happy to find a recipe with the cake mix shortcut in a large pan so I didn’t have to mess with layers. Loved the frosting – the cream cheese keeps it from being too sweet. I didn’t do the extra piped frosting – too much work. I just put a lot of frosting on top of the cake, then toasted the coconut and put it on top. I didn’t have coconut extract but I think the flavor was just right. The cake itself came out moist and flavorful. Overall, a great cake for Easter.
This cake is HEAVENLY. It is light as a feather and so good that when I make it my husband canโt stay out of it. The sour cream layer adds a little magic to each bite. Full disclosure in that I top it with buttercream (I donโt care for cream cheese frostings) flavored with a dash of coconut extract and a dash of almond extract and a touch of Coco Lopez. Iโve NEVER been disappointed with any of Joyโs recipes and this one, pardon the pun, takes the cake. Excellent recipe.
If I am making cupcakes, should I leave out the sour cream layer?