Easy Coconut Cream Cake Recipe

Indulge in this moist and delicious coconut cream cake! Imagine layers of fluffy cake infused with the subtle warmth of coconut and poppy seeds, topped with a creamy, dreamy coconut filling that tastes just like coconut cream pie. This easy recipe is perfect for satisfying your sweet tooth without spending hours in the kitchen.

Prep Time 20 mins
Cook Time 35 mins
Calories 460.4 kcal
Protein 13g
Rating 3.0 (1 Reviews)
Easy Coconut Cream Cake 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Coconut Cream Cake

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How to Make Easy Coconut Cream Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Prepare your favorite boxed cake mix according to package directions. Add 1 tablespoon of poppy seeds and 1 teaspoon of coconut extract to the batter before mixing.
  3. Pour batter into the prepared pan and spread evenly.
  4. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the cake cool completely in the pan before frosting.
  6. While the cake cools, prepare the coconut cream filling: In a medium bowl, whisk together 1 cup of milk (any kind) and 3.4 oz instant vanilla pudding mix until smooth and creamy (about 2 minutes).
  7. Once the cake is completely cool, spread the coconut cream filling evenly over the top.
  8. Top with 8 oz of whipped topping, spreading evenly.
  9. Sprinkle generously with sweetened shredded coconut.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

160g

Fat

50g

Carbs

19g

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