Quick Coconut Cake With White Cake Mix: Easy and Delicious
Sneak Peek: Need a last-minute dessert that’s guaranteed to impress? This Quick Coconut Cake is made with a white cake mix and features a triple dose of coconut—coconut milk, cream of coconut, and flaked coconut. It’s your go-to recipe for potlucks, parties, or when the craving strikes!
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Have you ever remembered at the last minute that you needed a dessert for a potluck or party? Maybe it’s 10 PM, you’re in your pajamas, and running to the store for a pre-packaged dessert feels like defeat. That’s where this Quick Coconut Cake swoops in to save the day.
Amie, a former co-worker, shared this recipe, and it’s been a hit ever since. The coconut lovers in my life can’t get enough of its moist texture and rich flavor. Plus, it’s so easy that even kids can help make it!
What Makes This Recipe a Winner
- Uses a simple white cake mix as the base.
- Baked in a 9 x 13-inch pan—no need for complicated layers.
- Travels well, making it perfect for potlucks or picnics.
- No need for frosting; whipped topping does the trick.
- Features a triple hit of coconut for unbeatable flavor.
- So easy, it’s practically foolproof!
Ingredients and Substitutions
Stock your pantry with these staples for stress-free baking:
- WHITE CAKE MIX:
- Substitute a yellow cake mix
- VEGETABLE OIL:
- Canola, vegetable, or coconut oil
- Avoid strongly flavored oils such as olive oil
- COCONUT MILK:
- Replace the water in the cake mix with coconut milk for a richer taste.
- FLAKED OR SHREDDED COCONUT:
- Use whichever you have on hand.
- FROZEN WHIPPED TOPPING:
- Convenient and stable, it’s ideal for this make-ahead cake.
- CREAM OF COCONUT:
- Found in the mixer aisle of most grocery stores, this adds sweetness and richness.
- Does not contain alcohol
- SHAVED COCONUT:
- Substitute shredded coconut
- FROZEN WHIPPED TOPPING:
- Convenient and stable, it’s ideal for this make-ahead cake.
If you’re a fan of making cakes with ingredients straight out of your pantry, try this Extraordinary Glazed Chocolate Cake Made in a Food Processor. Except for the eggs and butter, you can stock up on the other ingredients for emergencies.
How to Make Quick Coconut Cake
- Prepare the Cake Batter:
- Follow the instructions on your white cake mix box, substituting coconut milk for water. Mix until smooth.
- Bake:
- Pour the batter into a greased 9 x 13-inch pan. Bake as directed, checking 5 minutes early to avoid overbaking.
- Poke Holes:
- While the cake is warm, use a skewer, wooden spoon handle, or chopstick to poke holes all over the surface.
- Add Cream of Coconut:
- Warm the cream of coconut slightly, then pour it over the cake, letting it seep into the holes. Refrigerate until chilled.
- Frost and Decorate:
- Spread whipped topping evenly over the chilled cake. Sprinkle flaked coconut generously on top.
📌Pro Tips for Perfect Coconut Cake
- Heat the Cream of Coconut: Slightly warming it makes it easier to pour and ensures better absorption.
- Choose the Right Coconut: Shredded coconut gives a finer texture, while flaked coconut provides more crunch.
- Make Ahead: This cake tastes even better the next day after the flavors meld.
- Toast the Coconut (Optional): For extra flavor and texture, toast the coconut topping lightly before adding it to the cake.
Shared & Loved
“This cake was delicious!!!! I am normally a “home made” baker and never use cake mixes but I have to say this cake has a permanent place in my dessert rotation!!! The only slight change I made was toasting the coconut that goes on top. Made it for a Mother’s Day gathering and it quickly disappeared!!!” — PATTY H.
Quick Coconut Cake with White Cake Mix: Easy and Delicious
Ingredients
- 1 white cake mix I like the Betty Crocker brand
- 1-1/4 cup coconut milk
- 15 ounce can cream of coconut
- 8 ounce container of whipped topping
- 1 cup flaked coconut
Instructions
- Prepare 1 white cake mix according to the directions on the box, substituting 1-1/4 cup coconut milk for the water in the mix. I like to use a stand mixer to mix it up. Bake in a 9 x 13-inch pan. Amie and I both thought the cake was done at least 5 minutes before the box directions predicted. If the cake overbakes, the crust will be too dry to absorb the cream of coconut.
- While the cake is still warm, poke holes all over the top of the cake with a skewer, a toothpick, a chopstick, or even a fork.
- Warm a 15 ounce can cream of coconutnut in the microwave for 1-1/2 minutes on HIGH, then pour over the cake. Chill in the refrigerator for several hours or overnight.
- Frost with 8 ounce container of whipped topping. Sprinkle 1 cup flaked coconut on top. Keep refrigerated.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Common Questions
1. Can I make this cake from scratch? While possible, using a cake mix gives the best texture for absorbing the cream of coconut.
2. Can I use real whipped cream instead of frozen topping? Yes, but it’s best to frost the cake right before serving since real whipped cream isn’t as stable.
3. Are coconut milk and cream of coconut the same? No. Coconut milk is unsweetened and lighter, while cream of coconut is sweet and thick.
Final thoughts
If you prefer using a cake mix, be sure to check out my simple Coffee Angel Food Cake. Speaking of easy…how about a pie without a crust? Take a look at my popular Crustless Apple Pie.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.