Here’s a rich, ultra-moist Ooey Gooey Coconut Cake that’s soft, creamy, and packed with coconut flavor. It’s easy to make and perfect for potlucks or holidays.
🥥 Ooey Gooey Coconut Cake
Ingredients
For the Cake:
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1 box (15.25 oz) white or yellow cake mix
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1 cup coconut milk (or whole milk)
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½ cup vegetable oil
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3 large eggs
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1 cup sweetened shredded coconut
For the Gooey Coconut Topping:
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1 package (8 oz) cream cheese, softened
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½ cup (1 stick) unsalted butter, melted
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2 large eggs
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1 teaspoon vanilla extract
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3 ½ – 4 cups powdered sugar
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1 cup sweetened shredded coconut
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Make the cake base:
In a large bowl, combine cake mix, coconut milk, oil, eggs, and shredded coconut. Mix until smooth. Spread evenly into the prepared baking dish. -
Make the gooey topping:
Beat softened cream cheese until smooth. Add melted butter, eggs, and vanilla; mix well. Gradually beat in powdered sugar until fully combined and thick. Fold in shredded coconut. -
Assemble:
Pour the cream cheese mixture evenly over the cake batter. Do not mix—just spread gently to cover. -
Bake for 40–45 minutes.
The center should still be slightly jiggly—this keeps it gooey. Do not overbake. -
Cool completely before slicing. The topping will set as it cools.
Optional Add-Ons
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Add ½ teaspoon coconut extract for stronger flavor
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Toast the coconut before folding into topping for a nutty twist
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Drizzle with sweetened condensed milk after baking for extra richness
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Top with whipped cream before serving
If you’d like, I can also give you a from-scratch (no cake mix) version or a pineapple coconut variation 🍍