If you’re looking for a rich, moist, and unforgettable dessert that tastes like it came straight from a bakery, this Coconut Cream Cake will quickly become one of your favorites. Made with a simple cake mix and enhanced with creamy pudding, sour cream, and coconut extract, this cake is perfect for any special occasion. The light, fluffy topping with sweet coconut flakes adds the finishing touch, making every bite melt-in-your-mouth delicious.

Whether you’re baking for a family gathering, holiday dinner, or potluck, this cake will impress your guests without requiring hours in the kitchen.

Why You’ll Love This Recipe

There are plenty of cakes out there, but this coconut cream bundt cake is different. Here’s why you’ll fall in love with it:

• Incredibly moist and fluffy thanks to sour cream and pudding mix.
• Easy to make with a boxed cake mix, yet tastes homemade.
• Perfect for both beginners and experienced bakers.
• A show-stopping dessert that’s light, creamy, and packed with coconut flavor.
• Stores well and tastes even better the next day after chilling.

Ingredients Breakdown

Before we jump into the recipe, let’s take a closer look at the key ingredients that make this cake special:

• Yellow Cake Mix – The base of the recipe, giving the cake its structure and flavor.
• Sour Cream – Adds richness and ensures the cake stays moist for days.
• Coconut Extract – Enhances the tropical flavor.
• Instant Coconut Cream Pudding Mix – Infuses the cake with creamy texture and coconut flavor.
• Cool Whip – Light, airy topping that pairs beautifully with coconut.
• Sweetened Shredded Coconut – Adds texture and sweetness, creating the perfect finish.

Tips and Tricks

• Always grease your bundt pan thoroughly to prevent sticking.
• Allow the cake to cool for at least 5 minutes in the pan before transferring to a cake plate.
• Refrigerate the topping mixture for 10 minutes before spreading—it will thicken and set perfectly.
• For best flavor, chill the cake for several hours before serving.

Variations and Customizations

Want to make this cake your own? Try these variations:

• Nutty Twist: Add ½ cup chopped pecans or walnuts into the batter.
• Pineapple Coconut Cake: Mix in crushed pineapple for a tropical spin.
• Chocolate Drizzle: Drizzle melted dark chocolate over the finished cake for a richer flavor.
• Layer Cake Version: Bake in round pans and layer with coconut cream filling for a showstopper.

Pairing Suggestions

This cake pairs perfectly with:

• A hot cup of coffee or cappuccino.
• Iced tea or lemonade for a refreshing balance.
• A scoop of vanilla ice cream for extra indulgence.

Storage Instructions

• Refrigerator: Store the cake covered in the fridge for up to 4 days.
• Freezer: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge before serving.

Popular Questions

Can I make this cake ahead of time?

Yes! In fact, it tastes even better when chilled overnight.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely, but keep in mind homemade whipped cream may not hold its shape as long as Cool Whip.

Can I substitute vanilla pudding mix instead of coconut cream?

Yes, but the cake will have less coconut flavor. Add extra coconut extract to balance it out.