Handwritten recipe card for Coconut Cream Cake
by: salvagedrecipes

Southern Coconut Cream Cake with Whipped Topping

Coconut Cream Cake
Coconut Cream Cake is a nostalgic Southern dessert known for its sweet, creamy flavor and tropical flair. This cake combines soft, white cake infused with coconut milk and topped with whipped cream and shredded coconut. Popularized in mid-century America, it’s often brought to church potlucks, holiday tables, and family gatherings. The cake’s signature texture, moist from cream of coconut poured over the warm sponge—creates a melt-in-your-mouth experience reminiscent of coconut cream pie but in cake form. It’s beloved for its simplicity, its make-ahead convenience, and that luscious combination of cool whipped topping and coconut flakes that feels like a sunny escape in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine southerm
Servings 18
Calories 325 kcal

Ingredients
  

  • 18 ½ oz white cake mix (pudding-type not required)
  • 3 ½ oz flaked coconut (divided)
  • 1 ⅓ cups water
  • 2 egg whites
  • 8 ½ oz cream of coconut
  • 12 oz frozen whipped topping (thawed)

Instructions
 

Step 1: Prepare Cake Batter

  • Combine cake mix, 1 cup of the flaked coconut, water, and egg whites.
  • Beat for 2 minutes at medium speed using an electric mixer.
  • Reduce to low speed and beat for 1 minute.

Step 2: Bake Cake

  • Pour batter into a greased and floured 13x9x2-inch baking pan.
  • Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Step 3: Cool Cake and Add Cream

  • Cool the cake in the pan for about 10 minutes.
  • Poke holes all over the top of the cake with a toothpick.
  • Pour cream of coconut evenly over the warm cake, letting it soak in.

Step 4: Add Whipped Topping and Coconut

  • Spread whipped topping evenly over the cooled cake.
  • Sprinkle remaining coconut on top.

Step 5: Chill and Serve

  • Cover and chill for at least 4 hours before cutting into squares.
  • Serve cold.

Tips

  • Use not-pudding-type white cake mix as specified for correct texture.
  • Toast a portion of the coconut for a light golden topping and extra flavor.
  • Substitute fresh whipped cream for frozen whipped topping if preferred.
  • Line pan with parchment for easier cake removal and cleaner squares.
  • Chill longer (overnight) for maximum coconut flavor absorption.
  • Add a splash of vanilla or coconut extract to the batter for deeper flavor.
  • Garnish with maraschino cherries or pineapple tidbits for a retro look.
  • For cleaner cuts, slice the cake while well-chilled using a sharp knife.
  • Make as cupcakes (reduce bake time) for individual servings.
  • Add finely chopped nuts to the topping for added crunch if desired.

Nutrition

Calories: 325kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 270mgPotassium: 95mgFiber: 1gSugar: 29gVitamin A: 120IUVitamin C: 1mgCalcium: 60mgIron: 0.8mg
Keyword chilled cake, coconut cake, creamy cake, easy cake mix recipe, poke cake, potluck dessert, vintage dessert, white cake
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