Go Back
Coconut Cream Cake
Caroline

Coconut Cream Cake

A moist and fluffy bundt cake infused with coconut flavor, topped with a creamy coconut pudding and Cool Whip topping. Perfect for spring gatherings, Easter, or any coconut lover’s dessert table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 4 large eggs
  • 1/2 cup vegetable or canola oil
  • 3/4 cup sour cream
  • 1 tsp coconut extract
  • 1 box instant coconut cream pudding mix
  • 2/3 cup water
  • 1 container Cool Whip topping, thawed
  • 1/2 package instant coconut cream pudding mix
  • 3/4 cup sweetened shredded coconut

Equipment

  • Bundt pan
  • mixing bowls
  • electric mixer
  • Cooling rack
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a bundt pan generously.
  2. In a large bowl, combine cake mix, eggs, oil, sour cream, coconut extract, pudding mix, and water. Beat until smooth and well combined.
  3. Pour batter into the prepared bundt pan.
  4. Bake for 40–45 minutes, or until golden brown and a toothpick inserted comes out clean.
  5. Allow cake to cool in the pan for 5 minutes, then carefully invert onto a cake plate.
  6. Cool completely before topping.
  7. In a mixing bowl, beat Cool Whip and pudding mix together until fluffy. Chill for 10 minutes.
  8. Spread topping evenly over the cooled cake.
  9. Sprinkle shredded coconut over the top.
  10. Refrigerate for at least 2 hours before serving for best results.

Notes

This recipe works beautifully with any bundt cake pan design. For a lighter version, substitute Greek yogurt for sour cream. Chill the cake for a few hours before serving to allow the flavors to meld.