Naked Coconut Cake

Naked Coconut Cake, layers of white cake, coconut pudding and coconut frosting, all topped with toasted coconut and caramel sauce! 
Course Dessert
Cuisine American
Keyword coconut cake, coconut cake recipe, coconut cream cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 14 servings
Calories 398kcal
Author Dana @


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


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. 


Calories: 398kcal | Carbohydrates: 53g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 277mg | Potassium: 69mg | Sugar: 35g | Vitamin A: 470IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 0.9mg