Coconut Cream Cake with Coconut Cream Frosting

Simple Coconut Cream Cake topped with a whipped Coconut Cream Frosting — a little slice of heaven! 

Coconut Cream Cake with Coconut Cream Frosting from

I have a confession to make.  You know those little frozen Pepperidge Farm Layer Cakes? 

I love those.  Especially the Coconut. 

When I was growing up my great-grandmother always had those, so they bring back sweet memories of enjoying a slice of cake with her.  It also brings back memories of my 35th birthday.  I just found out I was pregnant and expecting twins.  It was such a special time.  I’ll never forget the cake I wanted was a Pepperidge Farm Coconut Cake.  It was quite funny.  I remember Mr. Mother Thyme asking me if I was sure that was the cake I wanted for my birthday.  I’m sure he was expecting I would request some fancy, gourmet cake from the local bakery.  I could have probably eaten that entire cake myself.  Looking back, I think that was actually the last time I had one of those cakes. 

Coconut Cream Cake with Coconut Cream Frosting from

Simple, single layer cakes are my favorite dessert to make.  They can easily be prepared on a whim, or when the craving for a slice of cake hits.  Because I am such a fan of coconut cake, this Coconut Cream Cake is probably one of my favorites.  It is moist and delicious and topped with a whipped Coconut Cream Frosting, which you may just want to eat alone with a spoon. 

The secret ingredient in the cake and the frosting is coconut cream instant pudding mix.  I admit, I have an obsession with using pudding mix in many of my desserts.  The coconut cream pudding mix gives both the cake and the frosting a great flavor with just the right amount of coconut in each tasty bite. 

If you want to get a little fancy and layer this cake, simply double the recipe.  If you double the frosting, you will have extra leftover after you fill and frost the cake, but leftover frosting is never a bad thing.

Coconut Cream Cake with Coconut Cream Frosting from

Don’t miss these other simple and easy cakes
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Easy Pumpkin Cake with Butter Pecan Frosting


Coconut Cream Cake with Coconut Cream Frosting

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings


  • 1 cup all-purpose flour
  • 3.4 ounce box coconut cream instant pudding mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract

Coconut Cream Frosting

  • 1 pint heavy cream
  • 3.4 ounce box coconut cream instant pudding mix
  • 1/4 cup powder sugar
  • 1/4 cup shredded coconut flakes (optional)


  1. Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
  2. In a medium bowl mix flour, pudding mix, baking powder, and salt.
  3. In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
  4. Gradually stir flour mixture into wet ingredients until combined.
  5. Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
  6. Cool completely on a wire rack before removing from pan.

Coconut Cream Frosting

  1. Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
  2. Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
  3. Cover in cake carrier and store in the refrigerator until ready to serve.

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  1. You have no idea how much I love coconut. I love this recipe and would even be tempted to sub coconut milk for the regular milk used in this recipe. The one thing about coconut is that it always leaves the cake or food moist and delicious. Thanks for sharing this. I just pinned it.

  2. This looks like something that would make my hubby’s day! Sadly, we can’t get instant coconut pudding mix readily in canada. Jello only markets that flavour in the US. I will try it with instant vanilla pudding and add some coconut flavouring. Hope it turns out well.

  3. Oh my – LOOK AT THAT FROSTING!!! As someone who firmly believes the purpose of the cake is merely to hold up the frosting, I love this recipe already! 🙂

  4. your cake looks amazing. i have a coconut loving 20 year old son who’ll be returning to college in a few days. this will be perfect for his send off. thank you!!!

  5. My family also love the pepperidge farms coconut cake so I decided to try this out for my mom’s birthday. It was a huge hit! I’ll definitely be making it again. I also love that it’s just one layer. It was perfect for a small gathering.

    1. In the trash? What a waste. I’m sure something could have been done with it. English trifle with custard and jam topped with whipped cream? I can’t believe you threw it out – what was wrong with it?

    2. I tried this cake too and been baking for years and I think its a HIT!!!! The whole family loved it.

  6. I thought I was the only one who dreamt about Pepperidge Farm coconut layer cakes. I can’t wait to try this amazing cake!!! Thanks for the recipe!

  7. I made this and it was yummy. However, I could not get my frosting to thicken. It had more of a pudding texture. I put it in a dish and it was still yummy. But, I need to know how to get it fluffy like the picture. 🙂

  8. Oh my gosh – I just made this and it is so so so good! The frosting alone is a dessert in my book. This one is a keeper!

  9. My attempt at this cake turned out exactly like the beautiful photograph. The cake itself was quite dense; is this how it should be? It tastes very good but a bit sweet for my personal taste buds. I would like to know if this recipe could be tweaked to become a lemon cream cake instead of coconut for variety? Could the single cake layer be split to become two thin layers with that wonderful frosting in between the layers? How about some lemon curd as the filling?

  10. I made this and it was awful. Thought maybe I messed up, so I made it again. Same result, awful. It doesn’t rise at all so it is very dense and the consistency of bad cornbread. I wouldn’t serve this to anyone.

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