This Coconut Cake Recipe can be made in a rectangle baking dish or as a layer cake. It's a semi-homemade recipe using Duncan Hines Cake Mix along with some other flavorful ingredients like Coco Lopez Cream of Coconut.

Then & Now
This is my Mom's recipe for Coconut Cake, circa 1985. She loves coconut cake. I wish I had more of a history on it but I've come across similar recipes in various books over the years, give or take a few ingredients.
My Grandmother Mary also loved Coconut Cake. We used to take a little road trip together up to Pennsylvania through the beautiful Amish country hills. She would buy "a half a coconut cake" from the Amish roadside market.
This recipe is not quite as involved as a full-fledged, from scratch, cake-making project, but it does have a few more ingredients than a basic cake mix. The result is a rich, sweet, moist, coconut cake.
Ingredients
Recipe Tips For Moist Coconut Cake with Coco Lopez Cream of Coconut
What makes this cake special is the Coco Lopez Cream of Coconut. This is a favorite product that is the GO-TO if you want a Pina Colada. In fact, you will have just enough left over in the can to make the Real Pina Colada with COCO Lopez Recipe.
- Be sure to stir the Cream of Coconut (Not Coconut Cream) once you open the can.
- Bring all ingredients to room temperature. You don't want your batter really cold when it goes in the oven.
- Make sure to not overbake this cake. It should take 25 minutes but it will depend on your oven.
- Let it cool completely before icing.
- Chill the cake until an hour before serving. Then, let the cake get to room temperature and you will have a creamy, luscious, smooth frosting and tender moist cake combination.
Serve with a cherry on top!
Equipment
- 1 13 x 9 inch baking dish or two 9-inch cake pans
- 1 electric mixer (hand or stand)
Ingredients
- 1 (15.25 oz.) box Duncan Hines White Cake Mix
- ¾ cup Coco Lopez Cream of Coconut stirred
- ½ cup canola oil
- 3 eggs, room temperature
- 1 cup sour cream
For The Frosting
- 8 (ounce) pkg. cream cheese, softened
- 1 stick butter (salted or unsalted)
- 1 ½ teaspoon pure vanilla extract
- 1 Tablespoon Coco Lopez Cream of Coconut
- 1 (lb.) powdered sugar, confectioners sugar
- 1 ½ cups sweetened moist flake shredded coconut more or less to taste
Instructions
To Make The Cake:
- Preheat oven to 350 degrees.
- Coat inside of baking dish with Pam baking spray. Set aside.
- In a large bowl, with mixer, add cake mix, cream of coconut, oil, eggs, and sour cream. Beat for two minutes on high speed.
- Pour batter into pan and bake for appx. 25 minutes. Remove from oven and let cool. Usually takes about 1 hour to completely cool.
To Make The Frosting:
- In a mixing bowl, with clean mixers, beat the softened cream cheese, softened butter, vanilla, 1 Tbs. Cream of Coconut, and powdered sugar. Beat until fluffy and smooth.
- Spread over the top of cooled cake. (Or between layers and covering if using cake pans). Sprinkle the coconut on top.
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