FLUFFY & MOIST COCONUT CAKE

March 7, 2013

I have heard loads of people say they hate the word “moist.” Sorry to have to use it if you are one of those. But seriously. That’s what this cake is. Soft. Fluffy. MOIST! Sweet goodness. David says this is the best cake I’ve ever made. All this talking about it has me craving some more.

This is like, my new cake standard.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

FLUFFY & MOIST COCONUT CAKE
Serves 10-12

1 white or yellow cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 box (3.4 ounces) instant vanilla pudding mix
1 teaspoon vanilla
3/4 cup coconut milk
3/4 cup sweetened condensed milk
8 ounces whip cream
1 cup sweetened coconut, shredded

Preheat oven to 350 degrees. Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a large bowl. Mix and transfer batter to a greased 9×13 glass pan. Bake for 30 minutes, or until a toothpick comes out clean. Allow cake to cool, and poke about 50 holes into the top cake. Whisk together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight. The next day, mix together coconut and whip cream. Spread frosting over top.

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

Wonderfully Fluffy & Moist Coconut Cake from Rachel Schultz

5.0 from 5 reviews
FLUFFY & MOIST COCONUT CAKE
 
Author:
Ingredients
  • 1 white or yellow cake mix
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon vanilla
  • ¾ cup coconut milk
  • ¾ cup sweetened condensed milk
  • 8 ounces whip cream
  • 1 cup sweetened coconut, shredded
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine cake mix, eggs, milk, vegetable oil, pudding mix (just the powder, do not make pudding), and vanilla in a large bowl. Mix and transfer batter to a greased 9x13 glass pan. Bake for 30 minutes, or until a toothpick comes out clean.
  3. Allow cake to cool, and poke about 50 holes into the top cake.
  4. Whisk together coconut milk and sweetened condensed milk. Pour over cake. Cover and refrigerate overnight.
  5. The next day, mix together coconut and whip cream. Spread frosting over top.

Adapted from Nana’s Recipe Box.

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Comments

  • Judy

    Can I use coconut cream instant pudding instead of vanilla pudding?

    • Rachel Schultz

      Definitely!

  • Pauline

    Your coconut cake looks so good, it made my mouth water. I am going out to buy the ingredients and make a cake just like yours. I can almost taste it. Yum Yum. Keep up the great work

  • sonia

    Can I use coconut oil instead of vegetable?

  • My niece made your Wonderfully fluffy & moist coconut cake for my 73rd birthday. It was beyond descrition as it was so very, very delicious! Thinking you have other great recipes, but none could come close to this one. Thanks for sharing on your blog.

    • Rachel Schultz

      Thank you Carol!

  • Kerri

    Can I used homemade whipped cream instead of cool whip?

    • Rachel Schultz

      Definitely!

  • Randi D. Hysjulien-Walker

    I have tried 3 different coconut cakes, none with vanilla pudding. I am using this recipe for my daughters birthday party tomorrow and I can already tell they are going to love it! It’s in the oven now and I am super excited to try it!

  • julia

    Do you think this would hold up as cupcakes?

  • Mary

    Do you think this would work using a buttercream frosting vs the cool whip – i plan to make it for a coworker who loves coconut cake, but loves buttercream frosting. Would the frosting spread on the moist cake? Is the cake soggy at all? it looks delicous.

    • Rachel Schultz

      Sure! I made this again today too.

  • Dora Bailey

    I am making this today and didn’t realize it needed to be refrigerated over night! Is there a way to tweak it where you don’t have to let it chill so long?

  • Carol McMillion

    My niece made this wonderfully moist coconut cake for my 73rd bithday and it was by far the est coconut cake Ihave tasted….EVER. It took me awhile, but I finally found he recipe. I cannot thank Nora enough!

  • L

    Do you serve this cake cold the next day? Or do I need to rewarm it up? Can’t wait to try this for our ” White Christmas” theme!

    • Rachel Schultz

      Chilled or room temperature is great.

    • Randi D. Hysjulien-Walker

      I have found that it tastes better chilled, but I liked it room temp as well.

  • Tia

    I just made this cake for my hubby Birthday.. He LOVE’S coconut anything :) But I also toasted some coconut flakes to give it that extra.. It’s a pretty cake with the toasted flakes..Thanks for sharing this recipe!
    Tia

  • Maria D'Isernia

    I just wanted to comment; I made this cake this past weekend, I am not too much of a cake lover but this recipe is Easy, and most of all super delicious!! My family loved it!! Thanks for sharing, this one is a keeper;)

    • Rachel Schultz

      You’re welcome. I totally love it too

  • Audrey

    Do I use unsweetened coconut milk or sweetened? Planning on making this for labor day.

    • Rachel Schultz

      I used sweetened. Either would be probably be fine, though.

  • chris

    can the condensed milk and cream of coconut be replaced by CREAM OF COCONUT?

  • Pam

    Is this instant pudding you are using? Going to try tomorrow! looks FAB

  • Dave Schultz

    This cake is AWESOME

    • Rachel Schultz

      Thanks! I love you :)

  • carol johnson

    I just found this receipe. I am new to this site and still don’t know how to navigate it yet.
    Can’t wait to try it
    cj

    • Rachel Schultz

      I hope you enjoy!

  • We made this for Easter and it was FANTASTIC! Thanks for sharing! :)

    • Rachel Schultz

      That’s great! I love this cake.

  • Becky

    Found this recipe via a search on pinterest. The cake just came out of the oven (yet to poke and pour) but am looking forward to it.

    Sort of reminds me of a modified Tres Leches cake since it has the real milk, coconut milk and sweetened condensed in it.

    Can’t wait!

    • Rachel Schultz

      I think you’ll like it. It’s one of my favorites!

  • Vanessa

    I thought this looked perfect to serve as an Easter dessert, so it’s in the fridge now! Can’t wait to try it tomorrow! :-)

    • Rachel Schultz

      Hope you love it!

  • co

    My husband is “crazy” over coconut. This looks like a cake he would love! The comments make me know it is delicious and moist! I will make it for him soon. Thanks for sharing.

    • Rachel Schultz

      You’re welcome!

  • Callan

    Hi! I just wanted to say that my mom and I made this coconut cake this week for a treat because we were talking about how yumy it looked when I showed her the email photos that were sent out via email list. Anyway, this cake is AMAZING. It’s sooooo good and I can’t belive how moist it stays! It was such a treat to have this cake this week. Iv also tried the recipe for the broccoli cheese loaf thing you sent out a while back and it was such a huge hit for my family. I love your recipes and I love your blog. Keep up the great work!

    • Rachel Schultz

      WOW! That’s great. I love that cake too. Thanks for writing!

      • Everyone loved it, it was hit please share more recipes like this

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