Name: Coconut Cream Cake with Cream Cheese Frosting
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 box of spice cake mix; 1 can (15 oz) pumpkin puree; 3 large eggs; 1/2 cup vegetable oil; 1/3 cup water; 2 tsp pumpkin pie spice; 1 package (8 oz) cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract

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I’ve baked my way through plenty of desserts over the years, but this coconut cream cake? It’s the kind of treat that makes you stop mid-bite and smile. The moist, spiced pumpkin base is like a cozy fall sweater, while the cream cheese frosting wraps it all up like a warm hug—just with a little tropical twist thanks to the coconut cream cake touch. This recipe doesn’t ask for much: a few pantry staples, a bit of stirring, and a little faith in the magic of baking. Before you know it, you’ve got a slice of soft, fluffy cake that feels right at home on a chilly day—or frankly, any day. It’s a hybrid dessert that brings together everything I love: cream cake texture, coconut cream recipes nostalgia, and even a faint memory of coconut cream ice cream from childhood summers. And let’s not ignore how versatile it is. I’ve taken this cake to potlucks where it disappeared faster than a tray of cucumber sandwiches with cream cheese. My kids say it beats their favorite coconut cream dessert and my sister-in-law says it’s better than her white chicken chili with cream cheese. I’m not here to start a family feud, but I’ll take that as a win.

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
8) Try these Dessert recipes next!
9) Coconut Cream Cake Recipe
10) Nutrition

1) Key Takeaways

This coconut cream cake uses simple pantry ingredients.
The recipe includes a creamy, tangy frosting with cream cheese and vanilla.
Perfect for gatherings, holidays, or a cozy weekend at home.
Spice cake mix and pumpkin puree create a soft, spiced base.

2) Easy Coconut Cream Cake Recipe

If you’ve never made a coconut cream cake before, you’re in for something special. It’s simple, homey, and packed with flavor. The kind of recipe you reach for when you want something comforting without fuss. The coconut cream cake texture is soft, a little dense, and carries the warmth of pumpkin spice like it was meant to be there.

The cream cheese frosting? Oh, it’s dreamy. It spreads easily, tastes like heaven, and adds just the right amount of tang to balance the sweetness. I’ve made this version more times than I can count, and every single time someone asks for the recipe. The mix of coconut cream dessert and cream cake goodness just hits the spot.

Whether you’re baking for family, friends, or just yourself (hey, no judgment here), this recipe brings warmth and joy in every slice. We’ve also slipped in flavors that call back to some of our favorites like coconut cream recipes and even a tiny nod to coconut cream ice cream from childhood summers.

3) Ingredients for Coconut Cream Cake

Spice Cake Mix: This shortcut keeps things simple. You get bold flavor with zero extra effort. The spices bring warmth that pairs beautifully with the pumpkin and cream cheese.

Pumpkin Puree: Canned pumpkin keeps the cake moist and dense. It’s what makes each bite feel soft and tender. Make sure it’s just pumpkin, not pie filling.

Eggs: These help bind everything and give the cake structure. They also help create that nice, rich texture we love in a cream cake.

Vegetable Oil: Oil keeps the cake soft and tender. No dry cake here. It blends right in and lets the other flavors shine.

Water: Just a bit helps loosen the batter. It brings everything together without weighing it down.

Pumpkin Pie Spice: Adds a little extra boost of flavor. The cinnamon, nutmeg, and cloves work wonders with the coconut and frosting.

Cream Cheese: Softened cream cheese becomes the heart of the frosting. It gives it that classic tang and richness we all love.

Unsalted Butter: Adds creaminess and smooth texture to the frosting. Let it soften so it blends easily with the cream cheese.

Powdered Sugar: Makes the frosting sweet, fluffy, and smooth. Add it gradually so you don’t end up in a sugar cloud.

Vanilla Extract: Just a splash pulls the frosting together. It enhances all the other flavors without stealing the spotlight.

4) How to Make Coconut Cream Cake

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch dish or line it with parchment. You want a nice clean release once it bakes.

Step 2: In a large bowl, mix the spice cake mix, pumpkin puree, eggs, oil, water, and pumpkin pie spice. Stir until smooth. It should smell like fall in your kitchen already.

Step 3: Pour the batter into the pan and smooth the top. Bake it for about 30 to 35 minutes. A toothpick should come out clean when it’s done.

Step 4: While the cake cools, make your frosting. In a separate bowl, beat the cream cheese and butter until light and fluffy.

Step 5: Slowly add the powdered sugar, one cup at a time. Beat well between each addition. Stir in the vanilla extract.

Step 6: Once the cake is completely cool, frost it generously. If you’re feeling wild, sprinkle on some toasted coconut flakes.

Step 7: Cut a slice. Pause. Enjoy. That’s it. Simple, warm, and ridiculously good.

5) Tips for Making Coconut Cream Cake

Let everything cool before you frost. It might be tempting to dive in early, but patience pays off. Warm cake melts frosting and makes a mess.

Use full-fat cream cheese for the frosting. It makes a difference. The texture turns smoother and the flavor bolder, which matters when you’re dealing with sweet frosting.

Want stronger coconut vibes? Add a dash of coconut extract to the batter or the frosting. You’ll lean deeper into the coconut cream recipes territory.

6) Making Coconut Cream Cake Ahead of Time

If you’re trying to plan ahead, this cake plays nice with schedules. You can bake it a day early and let it sit covered at room temp. Just wait to frost until it’s fully cool or even the next day.

You can even freeze the unfrosted cake if needed. Wrap it well and thaw before frosting. The texture holds up nicely, even after freezing. And hey, less work the day of your gathering is always a win.

Want to prep the frosting ahead? Make it the night before and refrigerate it. Let it soften a bit at room temperature before spreading.

7) Storing Leftover Coconut Cream Cake

Got leftovers? Store them covered in the fridge. The frosting stays smooth and the cake holds its soft texture for about 3 to 4 days.

If the cake dries a little, a quick 10-second zap in the microwave softens it right up. Just don’t microwave the whole pan unless you’re ready for a cake volcano.

Need a late-night snack? Grab a slice, pour some milk, and pretend it’s part of your self-care plan. No judgment here.

8) Try these Dessert recipes next!

9) Coconut Cream Cake Recipe