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Coconut Cake is a tender, triple-coconut dream, with a fluffy coconut cake, creamy coconut pudding filling, and a light coconut buttercream. I make this naked-style cake for spring parties, and it disappears fast every time. It is an easy, impressive layer cake, right up there with our strawberry cheesecake bundt cake.
A doctored cake mix, a quick coconut pudding, and a simple coconut buttercream layer up into a stunning, easy naked coconut cake.
Coconut Cake Quick Look
- 🕒 Prep Time: 2 hours
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 2 hours 30 minutes
- 🍽️ Serving: 14 servings
- ⚡ Calories: 398kcal
- 🌶️ Flavor Profile: Sweet, creamy, and packed with coconut
- ✋ Difficulty: Easy and approachable, like our sour cream coffee cake
Quick Answer
Stir up a white cake mix with melted butter, egg whites, water, coconut creamer, and coconut extract, then bake it in two pans. Cook a quick coconut pudding on the stove and chill it, and whip a coconut buttercream. Spread the pudding between the cooled cake layers, frost the cake naked-style, and finish with toasted coconut and a drizzle of caramel for a showstopping coconut cake.
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Why This Recipe Works
Click to see the technique science
- It is triple the coconut. Coconut in the cake, the pudding filling, and the buttercream means big coconut flavor in every bite.
- A cake mix makes it easy. Starting with a doctored white cake mix gives you a tender cake with way less work.
- The pudding filling is dreamy. A creamy homemade coconut pudding between the layers keeps the cake moist and rich.
- Naked style is forgiving. A thin coat of frosting means you do not need any fancy decorating skills.
- It looks bakery-beautiful. Toasted coconut and a caramel drizzle make it look like it came from a bakery.
- It feeds a crowd. This layer cake serves up to 14, perfect for parties and celebrations.
Why You’ll Love This Recipe
- It is a tender, triple-coconut layer cake with a creamy pudding filling and light coconut buttercream.
- A doctored cake mix makes it easy, while it still looks and tastes completely from-scratch.
- It is a stunning, easy celebration cake like our strawberry cheesecake bundt cake.
Key Ingredients
Here is what goes into this easy, triple-coconut naked cake.
- White Cake Mix: the easy shortcut base. Doctored with a few add-ins, it bakes up tender and fluffy.
- Coconut Creamer: coconut caramel latte creamer adds rich coconut flavor to the cake, pudding, and frosting.
- Coconut Extract: a little goes a long way to boost that bright, sweet coconut taste throughout.
- Cornstarch and Egg Yolks: the thickeners for a smooth, creamy homemade coconut pudding filling.
- Butter and Powdered Sugar: whipped into a light, fluffy coconut buttercream for frosting the cake.
- Toasted Coconut: the finishing garnish for crunch, flavor, and that gorgeous bakery look.
See recipe card for exact quantities.
Variations and Substitutions
This coconut cake is easy to adapt.
- Use coconut milk: swap the coconut creamer for full-fat coconut milk plus extra coconut extract.
- Add coconut to the cake: fold shredded coconut into the batter for even more texture.
- Fully frost it: use a double batch of buttercream to cover the sides completely instead of naked-style.
- Make it a sheet cake: bake the batter in a 9 by 13 pan for an easy, no-layering version.
- Skip the caramel: leave off the drizzle, or try it with a coconut cream like our coconut icebox cake.
How to Make Coconut Cake
- Make the cake by stirring together the white cake mix, melted butter, egg whites, water, coconut creamer, and coconut extract, then divide between two greased cake pans and bake. Let the layers cool completely.
- For the coconut pudding, whisk the coconut creamer, half-and-half, salt, cornstarch, and egg yolks in a saucepan and cook over medium heat until thick. Stir in the butter, then cover and chill until set.
- Make the coconut buttercream by beating the softened butter, powdered sugar, vanilla, coconut extract, and a splash of coconut creamer until light and fluffy.
- Place one cooled cake layer on a stand and spread the chilled coconut pudding evenly over the top, then set the second layer on top.
- Frost the cake naked-style with a thin layer of coconut buttercream over the top and sides, letting the cake peek through.
- Finish with a generous sprinkle of toasted coconut and a drizzle of caramel sauce, then slice and serve.
Recipe Tips & Tricks
- Cool the cake layers completely before filling and frosting, or the buttercream will melt.
- Chill the pudding until firm so it holds its shape between the layers instead of squishing out.
- Toast the coconut in a dry skillet or low oven until golden for the best flavor and crunch.
- Use room-temperature butter for a smooth, fluffy, lump-free buttercream.
- Level the cake layers with a serrated knife so the cake stacks evenly and neatly.
- Add the caramel just before serving so it stays glossy and does not soak in.
Serving Ideas and Suggestions
Coconut cake is a stunning centerpiece for any celebration, sliced into tall wedges that show off the creamy pudding layer. Serve it with coffee or a cold glass of milk.
It is perfect for spring brunches, Easter, birthdays, and showers. Pair it with fresh berries or a scoop of vanilla ice cream for an extra-special dessert, like serving our Italian love cake at a party.
Round out a dessert table with our red velvet bundt cake and a chocolate poke cake so every guest can find a favorite slice.
Coconut Cake FAQs
Yes, you can use your favorite white or vanilla cake recipe in place of the doctored cake mix. The coconut pudding filling and coconut buttercream work with a from-scratch cake too. The cake mix is simply an easy shortcut for a reliably tender, fluffy layer cake.
If you cannot find the coconut caramel latte creamer, use full-fat coconut milk with an extra splash of coconut extract for flavor. It will give you a similar rich, coconut taste in the cake, pudding, and buttercream without the specialty creamer.
A naked cake is frosted with just a thin layer of buttercream so the cake layers peek through the sides. It is rustic, pretty, and forgiving, since it does not require smooth, fully covered frosting. It also means a little less sweetness from the frosting.
Yes. Bake the cake layers and make the pudding a day ahead, storing them wrapped and chilled. Assemble and frost the cake the day you plan to serve it for the freshest texture. Add the toasted coconut and caramel just before serving.
Because of the pudding filling and buttercream, store the cake covered in the refrigerator for up to four days. Let slices sit at room temperature for a few minutes before serving so the cake is soft and the flavors come through.
The unfrosted cake layers freeze well for up to three months, wrapped tightly. Thaw them before filling and frosting. The assembled cake with pudding and buttercream is best enjoyed fresh, though leftover slices can be frozen for a quick treat.
Love coconut desserts? Try our cool and creamy coconut icebox cake next.
Press a layer of toasted coconut onto the sides of this cake for a bakery worthy finish.
Naked Coconut Cake
Ingredients
Coconut Cake
- 1 box white cake mix
- 1/3 cup unsalted butter melted and cooled
- 3 egg whites
- 1 cup water
- 1/4 cup Coconut Caramel Latte Coffee-mate Dessert Creamer
- 1 teaspoon coconut extract
Coconut Pudding
- 1 3/4 cup Coconut Caramel Latte Coffee-mate Dessert Creamer
- 3/4 cup half and half
- pinch kosher salt
- 4 tablespoons cornstarch
- 2 egg yolks
- 2 tablespoons unsalted butter
Coconut Buttercream Frosting
- 1 stick unsalted butter (1/2 cup) softened
- 2 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2-3 tablespoons Coconut Caramel Latte Coffee-mate Dessert Creamer
- 1/2 cup toasted coconut optional, garnish
- caramel sauce optional, garnish
Instructions
Coconut Cake
- Preheat oven to 350°F degrees. Prepare two 9-inch round cake pans, set aside.
- In a large bowl, add the cake mix, butter, egg whites, water, creamer, and extract. With a hand mixer on medium-low speed, stir to combine for 30 seconds. Whip on medium speed for 3 minutes. Evenly pour batter between the two cake pans.
- Bake cakes for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan 5 minutes, turn out onto a wired rack and let cool completely.
Coconut Pudding
- Add the creamer, half and half, salt, and cornstarch in a medium-sized stockpot. Whisk until there are no lumps. Place over medium heat and bring to a simmer, stirring constantly.
- Once thick, take off the heat. Temper in the egg yolks and add the butter. Place in a bowl to cool, whisking every so often so a film does not form. You want the pudding to be cooled yet not completely set.
Coconut Buttercream Frosting
- In butter in the bottom of a stand mixer or in a large metal or glass bowl. Whip on medium to cream the butter until smooth. Add the powdered sugar a little at a time, mixing in to combine. Once all the sugar is added, add in the extracts, whip to combine. Add the creamer one tablespoon at a time until incorporated. Whip on high for 3 minutes until fluffy.
Cake Assembly
- Cut each cake in half lengthwise evenly. On the bottom of your serving dish, add a small dollop of frosting, this will help to keep the cake from moving. Place on bottom layer of a cake on top.
- Add one-third of the pudding mix and smooth to the edge, add a sprinkle of toasted coconut, optional. Add the top of the cake, add another 1/3 of the pudding, smooth to the edge, add coconut, optional.
- Taking the second cake, take the top and flip it over crumb side up and place on top. Add the remaining pudding, smooth to the edge and add coconut, optional. Add the remaining piece of cake on top, so the bottom is now facing up and it is a flat top.
- Pipe on or smooth on frosting just on the top. Place in the fridge for at least an hour to set, this will make it easier to cut. Top with remaining toasted coconut, optional and serve with caramel sauce, optional.
Nutrition
Love This Recipe?
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This cake is so so good! We love coconut and this is a favorite!
This cake is so perfect for a birthday or a dinner party! The frosting is amazing!