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If you’re craving a light coconut dessert recipe that’s easy to make, this moist, fluffy Easy Coconut Cake is the perfect choice. Made with coconut milk, shredded coconut, and a creamy coconut-flavored frosting, it’s moist, tender, and packed with coconut flavor in every bite. The perfect cake for birthdays, holidays, potlucks, or any time you want a show-stopping dessert without spending hours in the kitchen.
A Simple Cake with Big Coconut Flavor
This moist Coconut Cake is super easy to make because it starts with a white cake mix, but it still tastes homemade and full of coconut flavor.
Coconut milk, shredded coconut, and fluffy frosting make this cake show-stopping, yet simple.
It’s easy enough for weeknights, and special enough for a birthday cake, bridal shower cake, holiday cake or for other celebrations.
Why You’ll Love This Coconut Cake Recipe
- Quick and easy: Starts with a box cake mix for reliable results every time.
- Flexible baking options: Works in round pans, a 9×13 dish, or even a Bundt pan.
- Tropical flavor: Coconut milk + shredded coconut = maximum coconut goodness.
- Shortcut frosting option: Use store-bought frosting (with a coconut flavor boost!) or make your own.
- Beautiful presentation: Coated in snowy shredded coconut that looks elegant but takes just minutes.
This coconut cake is light, moist, and bursting with coconut goodness without spending hours in the kitchen.
For more cozy desserts, check out my Norwegian Apple Pie, or Easy Blueberry Crisp. For make-ahead crowd-pleasers, see my Mini Cheesecakes Recipe or Chocolate Peanut Butter Bars.
Ingredients for Easy Coconut Cake
Exact amounts for this easy cake recipe are in the recipe card below.
Cake
- White Cake Mix
- Eggs
- 14-Ounce Can Unsweetened Full-Fat Coconut Milk
- Coconut Extract
- Shredded Coconut Flakes (Sweetened)
Frosting
- White Frosting (Tub or Homemade)
- Coconut Extract
Topping
- Shredded Coconut Flakes (Sweetened)
How to Make Easy Coconut Cake
Prep
- Heat oven to 350°F. Grease 2 9-inch round cake pans. (For a 9×13-inch baking dish, grease as usual. For a 10–12 cup Bundt pan, grease more heavily.)
Mix the Cake Batter
- To a large mixing bowl, add the cake mix and the can of coconut milk. Use a hand mixer and mix on low speed until just combined to avoid splashing, then increase to medium speed.
- Beat in the eggs, one at a time, for about 2 minutes total.
- Stir in the coconut extract and the shredded coconut.
Bake the Cake
- Pour the cake batter into the prepared pans and bake:
- 2 round 9-inch pans: 25–30 minutes
- 9×13-inch dish: 30–35 minutes
- Bundt pan: 45–55 minutes
- Cupcakes: 18-22 minutes
- Check for doneness with a toothpick or skewer (it should come out clean or with a few moist crumbs).
Cool the Cake
- Let the cakes cool in the pans 10–15 minutes. Then run a thin knife around the edges and turn onto a wire rack to finish cooling completely.
- 9x13: Leave in the pan to cool.
- Bundt: Cool for 20–25 minutes in the pan before inverting onto a rack or plate to finish cooling.
Make the Frosting
- Use your own homemade white frosting or a store-bought 12-ounce tub. If using a tub, transfer to a medium bowl, add the coconut extract, and beat with a hand mixer to fluff.
Frost the Cake
- When the cakes have cooled completely, place one cake layer on a serving plate. Spread frosting evenly over the top, then sprinkle a layer of shredded coconut on the frosting.
- Place the second cake layer on top. Frost the cake on the top and all sides.
- Use your hand to press handfuls of shredded coconut onto the sides and top. (If frosting a 9×13 cake, just frost and top with shredded coconut.)
Serve Your Cake
Slice and serve this moist, fluffy Easy Coconut Cake with ice cream, or a nice cup of tea or coffee!
Cake Storage
This cake keeps well when covered at room temperature for a day, or refrigerated up to 3 days.
More Easy Cake Recipes to Try
Incredible Banana Cake
Peach Upside Down Cake
Easy Peach Potluck Cake
Fresh Plum Cake
If you make this delicious Coconut Cake recipe, let me know! Just leave a comment with a star rating below. I’d love to hear from you.
Easy Coconut Cake
Ingredients
Cake
- 1 15.25-ounce White Cake Mix
- 1 14-ounce can Unsweetened Full-Fat Coconut Milk
- 3 Eggs
- 1 teaspoon Coconut Extract
- 1 ½ cups Shredded Coconut Flakes, sweetened
Frosting
- 1 12-ounce tub White Frosting (or use homemade)
- 1 teaspoon Coconut Extract
Topping
- 1 ¼ cups Shredded Coconut Flakes, sweetened
Instructions
Prep
- Heat oven to 350°F. Grease 2 9-inch round cake pans. (For a 9×13-inch baking dish, grease as usual. For a 10–12 cup Bundt pan, grease more heavily.).
Mix the Cake Batter
- To a large mixing bowl, add the cake mix and the can of coconut milk. Use a hand mixer and mix on low speed until just combined to avoid splashing, then increase to medium speed.
- Beat in the eggs, one at a time. Beat about 2 minutes.
- Stir in the coconut extract and the coconut flakes.
Bake the Cake
- Pour the cake batter into the prepared pans and bake for 25–30 minutes. (9×13-inch dish: 30–35 minutes. Bundt pan: 45–55 minutes).
- Check for doneness with a toothpick or skewer (it should come out clean or with a few moist crumbs).
- Let the cake cool in the pans 10–15 minutes. Then run a thin knife around the edges and turn onto a wire rack to finish cooling completely (9×13: leave in the pan to cool. Bundt: Cool for about 20–25 minutes in the pan before inverting onto a rack or a plate to finish cooling).
Make the Frosting
- You can use your own homemade white frosting, or buy a 12-ounce tub of it at the store.
- If using a tub of frosting from the store, transfer it to a medium bowl, add the coconut extract, and beat it using a hand mixer to fluff it up.
Frost the Cake
- When the cakes have cooled completely, place one cake layer on a serving plate, spread frosting evenly over the top, add a generous layer of coconut flakes, then stack the second cake layer on top.
- Frost the layered cake on the top and all sides.
- Use your hand to press handfuls of shredded coconut onto the sides, then on top of the cake. It should use about a cup of coconut, but you can use however much you like (If frosting a 9”x13”, you will just frost and add coconut to the top).
Serve
- Slice and serve with ice cream, or with a nice cup of tea or coffee!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Coconut Cake FAQs
Yes! Bake layers a day ahead, wrap tightly, and frost the next day for freshest results.
Yes! Wrap unfrosted layers in plastic and foil for up to 3 months. Thaw overnight in the fridge before frosting.
You can, but the cake will be less sweet and slightly less moist. Add 2–3 tablespoons sugar to the batter if using unsweetened.
White frosting with coconut extract works perfectly. Cream cheese or whipped cream frosting are also delicious.
Yes! Grease well, bake 45–55 minutes at 350°F, and cool in the pan 20–25 minutes before inverting.
Yes! This recipe works perfectly for cupcakes. Line muffin tins with 12–18 cupcake liners and fill each about 2/3 full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Frost and top with shredded coconut as you would the cake.
Hi Sandy,
I accidentally bought coconut cream! I’m making the frosting tonight but I’m confident my family will love this coconut cake.
Thanks! Martee
This cake was amazing! It was so delicious and moist. Lots of coconut!