Love soft, sweet cake that melts in your mouth? This ooey gooey coconut cake is so rich and dreamy—you’ll want a second slice fast!
You get fluffy cake soaked with creamy coconut filling and topped with sweet whipped topping and coconut flakes. Every bite is soft, sticky, and full of flavor.
Perfect for holidays, birthdays, or any day that needs a little sweetness. Easy to bake. Super hard to resist.
Grab a cake mix and some coconut—let’s bake the gooiest, yummiest cake ever today!
Why You’ll Love This Recipe
- Ultra Moist & Buttery: The combination of cream cheese, butter, and eggs creates a dense yet fluffy texture that melts in your mouth.
- Packed with Coconut Flavor: Coconut extract or shredded coconut gives this cake its signature tropical touch.
- Effortless to Make: No special baking skills needed—just mix, pour, and bake.
- Perfect for Any Occasion: Whether it’s a birthday or a weekend treat, this cake fits in.
- Customizable: Make it your own with added crushed pineapple, chopped nuts, or white chocolate chips.
What You Need to Know Before You Start
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour and 15 minutes
Servings: 12 slices
Difficulty: Beginner-friendly with a touch of finesse
Required Kitchen Tools
- 9×13-inch baking pan
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Whisk
- Oven
Ingredients for Ooey Gooey Coconut Cake
Here’s everything you’ll need to make this cake (exact amounts are in the recipe card below):
Base Layer
- 1 box white cake mix
- ½ cup unsalted butter, melted
- 2 large eggs
Ooey Gooey Topping
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 large eggs
- 1 tsp coconut extract (or ½ cup shredded sweetened coconut for added texture)
Optional Add-ins:
- ½ cup shredded coconut (on top or folded into the filling)
- Chopped pecans or walnuts (for a nutty crunch)
- Pineapple tidbits (well-drained, folded into topping)
How to Make Ooey Gooey Coconut Cake: Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray. Set aside.
2. Make the Cake Base
In a large bowl, combine the white cake mix, melted butter, and 2 eggs. Mix with a hand mixer or spatula until a soft dough forms.
It should be thick and a bit sticky—more like cookie dough than traditional cake batter.
Press the mixture evenly into the bottom of your prepared pan using a spatula or clean hands.
3. Prepare the Gooey Topping
In a separate bowl, beat together the softened cream cheese, powdered sugar, 2 eggs, and coconut extract (or shredded coconut if using). Beat until smooth and creamy, about 1–2 minutes.
Pour this mixture over the cake base and spread it evenly to cover the top.
4. Optional: Add Texture
If desired, sprinkle additional shredded coconut or chopped nuts over the top for extra crunch and flavor.
5. Bake
Place the cake in the oven and bake for 45–50 minutes, or until the edges are golden brown and the center has a slight jiggle.
Don’t overbake—it should be gooey in the middle!
Let the cake cool in the pan for at least 30 minutes before slicing. This helps it set while staying soft inside.
Serving Suggestions
- Warm with Ice Cream: Serve warm slices with a scoop of vanilla or coconut ice cream for a dreamy dessert.
- Chilled for Clean Cuts: For neater slices, chill in the fridge for 1–2 hours and use a warm knife to cut.
- Topped with Fruit: Garnish with fresh pineapple chunks, mango slices, or berries for a tropical twist.
- Drizzle: Add a light coconut glaze or white chocolate drizzle for visual appeal and added sweetness.
Storage and Make-Ahead Tips
How to Store
- Room Temperature: Keep covered at room temp for up to 2 days.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Slice and wrap individual pieces, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Tip: This cake tastes even better the next day after the flavors settle and the gooey center firms up just enough.
Variations for Coconut Cake
- Coconut-Pineapple Twist: Fold in ½ cup crushed pineapple into the gooey topping for a tropical upgrade.
- Lemon Coconut: Replace the coconut extract with lemon extract for a bright, tangy variation.
- Toasted Coconut Top: Sprinkle toasted coconut on top before or after baking for added flavor and crunch.
- Chocolate Chip Swirl: Add white or semi-sweet chocolate chips to the topping layer for extra sweetness.
Tips and Tricks for Success
- Don’t Overmix: Just mix each layer until combined. Overmixing the topping can deflate the cream cheese texture.
- Room Temp Ingredients: Make sure your butter, eggs, and cream cheese are room temperature for the smoothest blend.
- Line with Parchment: For easy cleanup and neat edges, line the baking pan with parchment paper before pressing in the base layer.
- Let It Rest: Always let the cake cool completely for the best slicing and gooey consistency.
🍽️ Nutrition (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 20g |
| Saturated Fat | 11g |
| Carbohydrates | 56g |
| Sugar | 42g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 260mg |
Note: Nutrition values are estimates and can vary based on brands and exact measurements used.
The Ultimate Ooey Gooey Coconut Cake Recipe Youll Love
Course: Dessert Recipes12
slices45
minutes420
kcalIngredients
- Base Layer:
1 box white cake mix
½ cup unsalted butter, melted
2 large eggs
- Topping:
8 oz cream cheese, softened
4 cups powdered sugar
2 large eggs
1 tsp coconut extract (or ½ cup shredded sweetened coconut)
- Optional Add-ins:
½ cup extra shredded coconut (for topping)
½ cup chopped pecans or walnuts
½ cup crushed pineapple, drained
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- In a large bowl, mix cake mix, melted butter, and 2 eggs until combined. Press into the pan.
- In another bowl, beat cream cheese, powdered sugar, 2 eggs, and coconut extract until smooth. Pour over base and spread evenly.
- Add optional toppings if desired.
- Bake for 45–50 minutes until golden and slightly jiggly in the center.
- Cool for at least 30 minutes before slicing. Serve warm or chilled.
❓ Ooey Gooey Coconut Cake FAQs
Can I make this cake ahead of time?
Yes! In fact, it gets better the next day. Just store it in the fridge and let it sit out a few minutes before serving.
Can I use a different cake mix flavor?
You can. Yellow cake mix or even a butter pecan mix work great, though the texture and sweetness may vary slightly.
What if I don’t have coconut extract?
No problem! Just use shredded coconut or leave it out for a classic ooey gooey flavor with less coconut taste.
How do I know when it’s done?
The edges should be golden and firm, while the center should still have a slight jiggle—that’s the gooey magic.
🏁 Conclusion
This ooey gooey coconut cake is a cozy, crowd-pleasing dessert that’s hard to mess up and easy to fall in love with. It brings together creamy richness, chewy coconut texture, and a golden buttery base into one dreamy slice. Whether you serve it warm with ice cream or straight from the fridge the next day, it’s the kind of treat people ask for again and again.