Coconut Cake (shortcut recipe)

There’s something irresistible about a soft, tender coconut cake. The soft layers, fluffy whipped cream, and sweet coconut in every bite. This version delivers all of that while skipping the most time-consuming part: baking the cake from scratch. Thanks to a simple frozen poundcake shortcut and a creamy coconut milk soak, it tastes every bit as homemade while being much easier to pull together.

Behind this Shortcut Coconut Cake Recipe

Coconut cake has always been one of my favorite desserts, but making it completely from scratch can feel a bit overwhelming when the craving hits.

That’s exactly why I created this shortcut version. Instead of baking cake layers, I use a high-quality frozen store-bought pound cake a little trick that saves a ton of time while creating an incredibly soft, buttery base. After poking holes throughout the cake, I slowly soak each layer with a creamy coconut milk mixture inspired by the same technique used for tres leches cake. The result is unbelievably moist without becoming soggy.

Then it finally gets finished with fluffy coconut whipped cream and plenty of sweet shredded coconut. This cake tastes like something you’d pick up from a neighborhood bakery, and the best part is that people would never guess it started with a frozen pound cake!

Tips From My Kitchen

• Slice the pound cakes carefully. A long serrated knife works best for cutting each delicate cake evenly in half horizontally. But they are very forgiving, so if they break, you can place the pieces side by side in the dish.
• Poke plenty of holes. Just like a tres leches cake, the more holes you make, the better the coconut milk mixture soaks into every bite.
• Pour the milk mixture slowly. Give the cake time to absorb the liquid before adding more so it doesn’t run off the sides. I like to prepare my whipping cream mixture while it soaks in, about 8-10 minutes.
• Don’t skip the powdered sugar. It helps stabilize the whipped cream while the sweetened condensed milk adds flavor and richness.
• Toast some coconut for contrast. A border of toasted coconut adds beautiful color and a subtle nutty flavor.
• Chill before serving. A few hours in the refrigerator gives the cake time to absorb the milk mixture and makes slicing much easier.

Ingredients You’ll Need & Why

This easy coconut cake uses a handful of shortcut ingredients to create a bakery-worthy dessert with incredible flavor and texture.

Sara Lee Family Size Pound Cakes – The shortcut that makes this recipe so easy. The pound cake stays sturdy enough for layering while soaking up the sweet coconut milk mixture beautifully.

Sweetened Condensed Milk, Evaporated Milk & Coconut Milk – These three ingredients create the rich coconut soak that keeps every layer moist and flavorful.

Heavy Whipping Cream – Whipped into a light frosting that tastes homemade and balances the richness of the cake.

Sweetened Coconut – Mixed into the whipped cream and sprinkled generously over the top for coconut flavor in every bite.

Coconut Extract – A little goes a long way in enhancing the natural coconut flavor without overpowering the dessert.

How to Make Shortcut Coconut Cake

One of my favorite things about this coconut cake is that there’s no baking required. The shortcut pound cake layers do all the heavy lifting while the creamy coconut filling transforms them into an incredibly soft, bakery-style dessert.

Prepare the Coconut Milk Soak

In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk until completely smooth. Set aside while you prepare the cake layers.

Prepare the First Cake Layer

Using a long serrated knife, carefully slice one pound cake in half horizontally to create two thinner layers.

Arrange both halves side by side at the bottom of an 8×10-inch baking dish, with the cut sides facing up. If needed, trim a small amount from the sides so the cake fits snugly inside the pan.

Using a fork or toothpick, poke holes all over the surface of the cake. Just like a tres leches cake, these holes allow the sweet coconut milk mixture to soak deep into every bite.

Slowly pour half of the coconut milk mixture over the cake, using the back of a spoon to gently spread it into the holes and around the edges until it’s fully absorbed.

Make the Coconut Whipped Cream

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, sweetened condensed milk, coconut extract, and vanilla extract.

Beat until soft peaks begin to form.

Add the sweetened shredded coconut and continue beating until stiff peaks form. The whipped cream should be light, fluffy, and hold its shape.

Spread half of the whipped coconut cream evenly over the soaked cake layer.

Build the Second Layer

Slice the second pound cake in half horizontally just as before.

Arrange the two halves over the whipped cream layer, trimming if needed for a snug fit. You may also need to trim the tops of the cakes if your pan isn’t deep enough to accommodate another layer of whipped cream.

Poke holes all over the surface, then slowly pour the remaining coconut milk mixture evenly over the cake, again using the back of a spoon to help the liquid soak into every crevice.

Spread the remaining whipped coconut cream into an even layer.

Finish the Cake

Sprinkle the top generously with about 2 cups of sweetened shredded coconut, covering the whipped cream completely.

For an extra-special finish, toast about ½ cup of shredded coconut in a dry skillet over medium-low heat for a few minutes, stirring constantly until lightly golden. Sprinkle the toasted coconut around the border of the cake for beautiful contrast.

Cover tightly and refrigerate for at least 4 hours, though overnight is even better, before slicing and serving.

How to Serve & Store Shortcut Coconut Cake

This easy coconut cake is best served well chilled, making it an ideal make-ahead dessert for holidays, Easter, birthdays, showers, or summer gatherings. The extra chill time allows the coconut milk soak to fully absorb while helping the whipped cream set for cleaner slices.

Store covered in the refrigerator for up to 4 days. Because the whipped cream is stabilized with powdered sugar, it holds up beautifully without becoming runny.

More Dessert Recipes to Try

If you love easy layered desserts like this coconut cake, be sure to try my Biscoff No Bake Cheesecake, Oreo Delight, Chocolate Crunch Cake, Oreo Mug Cake, Churro Cheesecake Bars, Oreo Ice Cream Sandwiches, and Shortcut Strawberry Shortcake. They’re all simple crowd-pleasing desserts that are perfect for holidays, potlucks, and family gatherings.

Have you tried this Coconut Cake recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.

Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!