Easy Coconut Sheet Cake

ByLeigh Harris Published: Updated on

This easy Coconut Sheet Cake is made with a cake mix, cream of coconut, sweetened condensed milk, and whipped topping. Super simple moist coconut cake topped with a lightly sweet topping.

Coconut sheet cake slice on a dark plate on a dark surface.
Jump to Recipe Print Recipe

Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.

Why You’ll Love This

I have always been intimidated by coconut cake recipes.  I honestly don’t know why.  So I started with a really easy coconut sheet cake recipe. 

You will never know this recipe is not completely from scratch, replacing the oil with butter makes a big difference.  If you like moist cake give this recipe a go.

This cake is always a hit! It’s super moist and is basically a coconut tres leches cake. Except it only uses two types of milk.

This is a coconut lover’s dream cake!

It’s great for making ahead because it tastes even better the following day.

Try some of our other favorite cake recipes: Strawberry Shortcake Recipe, Italian Love Cake, Old Fashioned Sour Cream Pound Cake, Cannoli Cheesecake, and Easy Coconut Cake.

Coconut sheet cake recipe ingredients on a dark surface.

Please see the recipe card below for exact ingredients, measurements, and instructions.

How to Make a Coconut Sheet Cake

  • Preheat oven to 350º F and spray a 9×13 baking pan with baking spray that contains flour. Reserve about 1 cup of shredded coconut for a topping.
  • In a large bowl, prepare the cake mix as directed using an electric hand mixer, replacing the oil with melted butter. Stir the remaining shredded coconut into the cake batter. Bake the cake in the 9×13 prepared baking pan as directed on the box until a toothpick or cake tester inserted into the center comes out clean.
Coconut sheet cake batter in a glass mixing bowl on a dark surface.
Coconut sheet cake batter spread evenly in a 9x13 baking pan.
  • While the cake bakes mix the cream of coconut and sweetened condensed milk until combined. While the cake is still hot from the oven poke it all over with the end of a wooden spoon that is rounded.
  • Pour the cream of coconut and sweetened condensed milk mixture over the top of the hot cake. If it pools a bit on the edges it is no big deal, just spread it around a bit. The cake will soak up all of the mixture. Let it cool completely on a wire rack.
Cream of coconut whisked together with the sweetened condensed milk in a metal mixing bowl on a dark surface.
Cream of coconut mixture being poured over the coconut sheet cake still hot in the baking pan.
  • While the cake is cooling toast the coconut if desired.  We prefer it toasted, the coconut flavor really comes through.  I toast it in a dry sheet pan at 350º F for about 8 minutes watching CLOSELY. It will burn very fast. Ask me how I know! Once cooled, spread the thawed whipped cream evenly over the top of the cake with an offset spatula and sprinkle with the sweetened shredded coconut.
Toasted coconut sprinkled over the top of the coconut sheet cake.
Coconut sheet cake slice on a dark plate on a dark surface.

Easy dreamy, moist coconut sheet cake. No-fuss, no-muss box cake mix into a fabulous dessert. A perfect cake for any time of the year.

Tips

  • Choose your favorite brand of boxed cake mix. You can use yellow or white cake mix. Be sure it is 15.25 ounces.
  • If your cream of coconut comes from the can and it seems to have solid chunks in a liquid put it in a microwave-safe bowl and zap at five-second intervals stirring between each one. It will combine back together.
  • If you want a stronger coconut flavor you can add a little coconut extract or even vanilla extract.
  • Flaked coconut gives a bigger grind and chewier texture. You could use desiccated coconut for a finer grind.
  • Be sure to thaw the whipped cream in the refrigerator.
  • You can also top it with homemade whipped cream if you don’t like Cool Whip.

FAQs

Is cream of coconut the same as coconut cream?

No. Cream of coconut is sweetened and similar to sweetened condensed milk. It has a strong sweet coconut flavor. That’s what we want for this cake recipe.

Can I make this cake ahead?

This cake is better when made ahead. It’s similar to a tres leches cake. Bake the cake, soak it in advance, and leave off the whipped topping. Allow it to cool completely, then cover with plastic wrap and refrigerate for 1-2 days. When ready to serve frost the cake with the Cool Whip and shredded coconut flakes.

Storage

Store covered in the refrigerator for 4-5 days.

Freezing

This cake is best frozen without the topping. Wrap the cake tightly in plastic wrap and aluminum foil or a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then top with the Cool Whip when ready to serve.

More Delicious Cake Recipes

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
Coconut sheet cake slice on a dark plate on a dark surface.

Easy Coconut Sheet Cake Recipe

Easy dreamy, moist coconut sheet cake. No-fuss, no muss box cake mix into a fabulous dessert. A perfect cake for any time of the year.
4.80 from 5 votes
Print Pin Rate
Course: cake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 15
Calories: 523kcal
Author: Leigh Harris

Ingredients
 

  • 15.25 oz yellow cake mix 1 box of yellow cake mix and all ingredients listed on the back of the box minus the oil
  • 1/2 cup unsalted butter to replace the oil in the mix
  • 14 oz can sweetened condensed milk (1 can)
  • 15 oz cream of coconut (1 can)
  • 14 oz sweetened flake coconut 1 – 14oz bag divided
  • 8 oz frozen whipped topping 1 tub of cool whip thawed

Instructions

  • Preheat oven according to package instructions. Prepare a 9×13 baking pan with baking spray that contains flour.
  • Measure out about 1/3 to 1 cup of coconut, and set aside for later. This is for the top of the cake so it's really up to you. (I use about 1 cup)
    14 oz sweetened flake coconut
  • Prepare the cake as instructed on the box. Replace the oil with melted butter, slightly cooled. Mix in the rest of the bag of coconut until the mixture is uniform.
    15.25 oz yellow cake mix, 1/2 cup unsalted butter
  • Bake the cake in a 9×13 pan according to the package instructions until done or a cake tester comes out clean.
  • While the cake bakes mix the cream of coconut and sweetened condensed milk until combined. (HINT: if your cream of coconut comes out of the can and it seems to be solid chunks in a liquid put it in a microwave safe bowl and zap on five-second intervals stirring between each one. It will combine back together.)
    15 oz cream of coconut, 14 oz can sweetened condensed milk
  • When the cake is done, while it is still hot from the oven poke it all over with the end of a wooden spoon that is rounded.
  • Once you've poked holes and while the cake is still hot, pour the cream of coconut and sweetened condensed milk mixture over the cake. If it pools a bit on the edges no big deal, just spread it around a bit. The cake with soak up all of the mixture. Cool completely on a wire rack.
  • Once the cake is completely cool spread the whipped topped evenly over the top and sprinkle with the reserved coconut,
    8 oz frozen whipped topping

Notes

Flaked coconut gives a bigger grind and chewier texture. You could use desiccated coconut for a finer grind.
Storage – Keep covered tightly in the refrigerator for about 4-5 days.

Nutrition

Calories: 523kcal | Carbohydrates: 75g | Protein: 5g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 26mg | Sodium: 345mg | Potassium: 223mg | Fiber: 4g | Sugar: 59g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

Recipe from itsavol

Share With Your Friends And Family!

31 Comments

    1. Hi, Kelly. I always use unsalted butter for baked goods. I have corrected the recipe to reflect the change. Thanks for bringing this to our attention.

      Reply

  2. One word – YUM!!! Thanks so much for sharing this wonderful cake at Weekend Potluck! We hope to see you again tomorrow! Cheers!

    Reply

  3. My mother used to make this cake, and it was always delicious. Thanks so much for sharing with the Let’s Get Real party.

    Reply

  4. Yum! I actually don’t care for coconut…unless it’s in cake! My dad used to make one that was awesome. I’m going to share this recipe with him, we may give it a try when I’m home in a couple of weeks. Thanks for sharing at You Link It, We Make it. I hope you’ll come back tomorrow and link up again!

    Reply

  5. Oh I love anything with coconut. This looks and sounds delicious. Thanks for linking up to Share With Me #sharewithme5 stars

    Reply

  6. This looks so divine! I must give it a try! Thank you for sharing with us at the Friday Funday blog Hop! <35 stars

    Reply

  8. I love all things coconut, this cake sounds incredible! Thanks for sharing at What’d You Do This Weekend?!

    Reply

  10. Oh I love coconut! I haven’t made coconut cake before, I’ll have to try this! Thanks for sharing at From the Archives Friday! See you next week!

    Reply

  11. Yum! This looks great. I love coconut anything! Maybe I will try it for Easter! Thanks for sharing.

    Reply

  12. This looks delicious! I had never heard of cream of coconut before, do they sell this in the baking aisle? Will have to try this out soon!

    Reply

  14. This looks so delicious! I wish I had a piece right now! Thanks for linking up to Waiting on Wednesday.5 stars

    Reply

  15. This looks very tempting. Will definitely have to try it out.
    Greetings from Dubai and have a great day!!

    Shantana

    Reply
4.80 from 5 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *