We all need an escape now and then, right? This Coconut Cream Cake might just be your new ticket to paradise—no passport required. Every forkful is soft, sweet, and layered with sunshine, thanks to a dreamy blend of coconut cream, crushed pineapple, and whipped topping. The kind of dessert that makes you close your eyes and sigh a little because it’s *that* good. I first baked this cake on a whim for a friend’s potluck, and let me tell you—people talked more about the cake than the host’s new patio furniture. It’s ridiculously easy, which makes it even more dangerous because now I find myself making it for… everything. Birthdays? Yep. Midweek blues? Absolutely. Breakfast? Don’t judge me. This coconut cream dessert is part pineapple delight, part cream cake daydream, and fully foolproof. If you’re hunting for coconut recipes easy enough to whip up before dinner—or ones that feel like a creamy cousin of coconut cream ice cream—this one delivers. No mixer needed, no baking degree required. Just good old-fashioned mixing, layering, and chilling. And probably a second slice.

1) Key Takeaways
2) Easy Coconut Cream Cake Recipe
3) Ingredients for Coconut Cream Cake
4) How to Make Coconut Cream Cake
5) Tips for Making Coconut Cream Cake
6) Making Coconut Cream Cake Ahead of Time
7) Storing Leftover Coconut Cream Cake
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9) Coconut Cream Cake Recipe
10) Nutrition

1) Key Takeaways

This coconut cream cake is sweet, creamy, and loaded with tropical flavor.
You don’t need a mixer or any baking skills to make it.
Pineapple and cream of coconut add moisture and bright flavor.
Perfect for potlucks, holidays, or when you need something cold and crowd-pleasing.

2) Easy Coconut Cream Cake Recipe

We’ve all had those days where you just want something sweet, cool, and easy. That’s exactly where this coconut cream cake steps in. It starts with a yellow cake base, which already feels like comfort in a pan. But the real magic happens once it’s out of the oven. You soak it in a mix of crushed pineapple and cream of coconut. Then chill it and top it with whipped topping and shredded coconut. Simple? Absolutely. Boring? Not even close.

This cake isn’t just easy to make, it’s one of those coconut cream recipes that people remember. You know, the kind that gets talked about at the next family dinner like it was some grand event. The best part is how the pineapple juice seeps into every bite, giving you that perfect creamy contrast to the shredded coconut on top.

If you’re a fan of coconut cream dessert options or looking for coconut desserts easy enough to pull off without a shopping trip, this is your dessert. It’s the kind of cake that disappears quickly. So maybe go ahead and make two. Just saying.

3) Ingredients for Coconut Cream Cake

Yellow Cake Mix: A boxed yellow cake mix makes this whole thing way easier. It’s your starting point and gives the cake that golden, fluffy base without any stress.

Crushed Pineapple with Juice: Don’t drain it. The juice is part of the magic. It soaks into the warm cake and adds a burst of natural sweetness and texture.

Cream of Coconut: This thick, sweet cream is what brings the “cream” to coconut cream cake. It adds that silky richness and deep coconut flavor.

Whipped Topping: You want this thawed and ready to spread. It’s light, cool, and balances the sweetness of the cake layers beautifully.

Shredded Sweetened Coconut: Sprinkle it on top for texture and extra coconut flavor. It gives the cake a little chew and a nice finish.

4) How to Make Coconut Cream Cake

Step 1. Bake your cake in a 9×13 inch pan using the instructions on the box. Pull it from the oven when it’s golden and springy. Let it sit for a few minutes so it cools a bit.

Step 2. Grab the handle of a wooden spoon and poke holes all over the warm cake. This part is weirdly satisfying. Trust me. Big holes help the pineapple and cream of coconut soak in better.

Step 3. Spoon the crushed pineapple—with the juice—right over the top of the cake. Spread it evenly. You want the pineapple in every bite.

Step 4. Pour the cream of coconut on top of the pineapple. Use a spatula to spread it around so it sinks into those holes and mixes with the fruit underneath.

Step 5. Chill the cake until it’s completely cool. Once cold, spread the whipped topping all over. Be generous. This is the frosting here.

Step 6. Sprinkle the shredded coconut over the whipped topping. Try not to eat the whole thing straight from the pan. Refrigerate until ready to serve.

5) Tips for Making Coconut Cream Cake

If you want a more intense coconut flavor, toast half the coconut before adding it. It adds a hint of crunch and a slightly nutty note that plays well with the cream.

Make sure the cake is warm—not hot—when you pour the toppings. Too hot, and the whipped topping gets messy. Too cold, and it won’t absorb the coconut cream and pineapple properly.

This recipe falls into that sweet spot of coconut recipes easy enough to hand off to a teen but still good enough to serve at any holiday. You’ll find people hovering near the fridge just waiting for a second helping.

6) Making Coconut Cream Cake Ahead of Time

Honestly, this cake was made for making ahead. In fact, I think it tastes better after sitting overnight. The pineapple and cream of coconut soak into the cake, creating layers of flavor that build as it chills.

If you plan on making it a day early, don’t add the whipped topping or coconut until just before serving. That keeps things fresh and gives you a prettier presentation, too.

This one is a win for any busy week. You mix, pour, chill, and forget about it until dessert time. That’s the dream, right?

7) Storing Leftover Coconut Cream Cake

Keep leftover slices in the fridge in an airtight container. The cake stays soft and creamy for up to 4 days. Though let’s be real—it rarely lasts more than two in our house.

If you’re stacking slices, use parchment between layers to keep things neat. And don’t freeze this one. It’s better fresh and cold.

This coconut cream dessert doesn’t lose its texture, even after a couple of days. It holds together, stays moist, and keeps tasting like summer.

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9) Coconut Cream Cake Recipe