Handwritten recipe card for Coco Lopez Cake
by: salvagedrecipes

Coco Lopez Cake with Creamy Coconut Frosting

Coco Lopez Cake
Coco Lopez Cake is a delightfully moist and tropical dessert that starts with a simple white cake mix and transforms into a rich coconut-flavored treat. Enhanced with sour cream and eggs for extra moisture, and infused with Coco Lopez cream of coconut, it delivers a luscious island-style flavor. The cake is topped with a decadent cream cheese icing that includes even more Coco Lopez for an irresistible finish. Beloved for its ease and bold coconut essence, this cake is perfect for potlucks, birthdays, or summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 470 kcal

Ingredients
  

Cake:

  • 1 box white cake mix (Duncan Hines )
  • ¾ can cream of coconut (such as Coco Lopez)
  • 8 oz sour cream
  • 3 eggs
  • ¼ cup vegetable oil

Icing:

  • 3¾ cups powdered sugar
  • 3 oz cream cheese
  • ½ stick oleo (or unsalted butter)
  • ¼ cream of coconut (such as Coco Lopez)

Instructions
 

Step 1: Prepare the Cake

  • Preheat oven to 350°F.
  • Grease and flour a cake pan or line with parchment paper.

Step 2: Mix Ingredients

  • In a large bowl, combine the cake mix, cream of coconut, sour cream, eggs, and oil.
  • Mix until smooth and well incorporated.

Step 3: Bake

  • Pour batter into prepared pan.
  • Bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.

Step 4: Cool

  • Let the cake cool completely before frosting.

Step 5: Make the Icing

  • In a medium bowl, beat together powdered sugar, cream cheese, oleo (or butter), and Coco Lopez until smooth and creamy.

Step 6: Frost

  • Spread icing evenly over cooled cake. Serve and enjoy.

Tips

  • Toast the Coco Lopez lightly for extra coconut flavor and texture
  • Chill the cake before frosting for cleaner slices
  • Add a splash of rum or vanilla to the icing for depth
  • Use a 9×13 pan for classic potluck-style serving
  • Turn into a layer cake by baking in two 8-inch pans
  • Garnish with additional coconut on top
  • Serve well-chilled for a firmer, creamier texture
  • Substitute butter with margarine only if needed, but butter is preferred

Nutrition

Calories: 470kcalCarbohydrates: 48gProtein: 5gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 95mgSodium: 340mgPotassium: 150mgFiber: 2gSugar: 38gVitamin A: 520IUVitamin C: 1.5mgCalcium: 90mgIron: 1.6mg
Keyword coconut cake, comfort food, creamy frosting, holiday dessert, potluck favorite, retro baking, vintage dessert
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