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Coconut Cake

A simple box cake mix, taken to a new level with pudding and coconut milk makes this coconut cake a delicious dessert anytime.

coconut cake

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Do you need a festive, yet simple dessert that is ready in a hurry? Grab a few simple ingredients from your pantry and let’s make this delicious coconut sheet cake.

It’ll be the moistest, softest, richest cake ever that you can make. It’s better than what you can get from the bakery, I am sure of that.

What makes this cake so moist?

The pudding and the coconut milk for sure. The pudding adds a rich, creaminess to the cake. The fat content in the coconut milk makes it moist and tender, and able to hold up under the mounds of delicious frosting.

Can I make this a layer cake?

Sure! Simply switch out the 9×13 pan in the recipe for 2 9 inch round cake pans. Bake as directed, then cool. Frost as desired for a layer cake.

coconut cake on white plate

Coconut cake ingredients you need

  • Box yellow cake mix
  • Instant vanilla pudding
  • Unsweetened coconut milk
  • Coconut oil
  • Eggs
  • Coconut extract
  • Powdered sugar
  • Heavy cream
  • Unsalted butter
  • Vanilla extract
  • Shredded coconut
coconut cake on plate

How to make this bakery style cake

  1. Preheat oven and prepare a baking dish.
  2. Mix cake mix, pudding, milk, oil, eggs and coconut extract in large mixing bowl.
  3. Bake in oven, and allow to cool
  4. Prepare the frosting in separate bowl, then spread evenly over top of cake.
  5. Toast the coconut shreds, the sprinkle over frosting.

Other Cakes To Try

What kind of coconut milk should I use?

I like to use the Thai brand, full fat, for this recipe. It has the most coconut flavor, in my opinion. Of course, you can always use the carton unsweetened coconut milk as desired. Keep in mind that your cake may not be as moist due to different fat content levels in different coconut milks.

coconut cake on white plate

Coconut Cake

A simple box cake mix, taken to a new level with pudding and coconut milk makes this coconut cake a delicious dessert anytime.



  • 1 box yellow cake mix
  • 2 small boxes instant vanilla pudding
  • 1 cup unsweetened coconut milk, shake the can well first!
  • 3/4 cup coconut oil
  • 5 large eggs
  • 1 tsp. coconut extract


  • 3 cups powdered sugar
  • 3-5 tbsp heavy cream
  • ½ C unsalted butter
  • 1 tsp. Vanilla extract
  • 2 cups shredded coconut


  1. Preheat the oven to 325 degrees.
  2. Spray the bottom and sides of a 9x13 baking dish with non-stick cooking spray.
  3. In a large bowl, mix cake mix, instant pudding, coconut milk, oil,eggs and coconut extract until well combined.
  4. Bake for around 30 minutes, until the cake no longer jiggles.
  5. Allow the cake to cool completely.
  6. Prepare the frosting:Add all ingredients to a large mixing bowl.
  7. Mix on low speed for 2-3 minutes until ingredients are combined.
  8. Then mix on medium speed for an additional 3 minutes until frosting holds it's shape and is fluffy.
  9. Spread the frosting evenly over the sheet cake.Toast the coconut over medium heat for 4-5 minutes until golden brown.,stirring often so as to not burn the coconut.
  10. Sprinkle the coconut over the sheet cake evenly.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 509Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 92mgSodium: 338mgCarbohydrates: 61gFiber: 2gSugar: 46gProtein: 5g

While we do our best to make sure the numbers are accurate, please be your own best adocate and double check.

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