Ooey Gooey Coconut Cake: Sweet, Soft, and Irresistible

There are desserts that bring back memories of special occasions, and then there’s the Ooey Gooey Coconut Cake—a cake that seems to have been designed purely for comfort and indulgence. Every bite is a delicate balance of soft, tender cake and a rich, creamy coconut layer that practically melts in your mouth. It’s the kind of dessert that makes you pause mid-bite and savor every morsel, instantly transporting you to cozy kitchens filled with laughter, chatter, and the scent of something magical baking in the oven.

I still remember the first time I tasted a coconut cake like this. It wasn’t fancy, and there were no elaborate decorations—just a simple, 9×13-inch pan of sweet, creamy perfection. Yet, it left a lasting impression. There’s something about the ooey-gooey texture that feels so comforting. Maybe it’s the cream cheese layer, the whisper of coconut, or just the combination of flavors that works perfectly together. Whatever it is, it’s one of those desserts that people ask for again and again.

This recipe is wonderfully simple, making it perfect for both novice bakers and those who want a quick dessert with a wow factor. Using a box cake mix as the base doesn’t take away from its charm—it just makes the process easier and more approachable. Paired with a luscious cream cheese and coconut layer, this cake feels homemade in every sense. Whether you’re serving it for a birthday, a casual family dinner, or a weekend treat, it’s a dessert that never fails to impress.

Ooey Gooey Coconut Cake

Ingredients

1 box white cake mix
1/2 cup unsalted butter, melted
4 large eggs, divided
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon coconut extract (or 1/2 cup shredded coconut)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, mix the white cake mix, melted butter, and 2 eggs until combined. Press into the baking dish.
In another bowl, beat the cream cheese, remaining 2 eggs, powdered sugar, and coconut extract until smooth.
Pour the cream cheese mixture over the cake crust and spread evenly.
Bake for 40-45 minutes, until golden brown with a slightly jiggly center.
Cool before slicing.

Cooking Tips and Substitutions

1. Coconut variations: Use shredded coconut in the cream cheese mixture or sprinkle on top for extra texture and flavor.

2. Cake mix choice: A white cake mix is ideal, but vanilla cake mix also works. Avoid yellow or chocolate mixes for the best flavor combination.

3. Cream cheese tips: Ensure cream cheese is softened to room temperature for a smooth, lump-free filling.

4. Baking tips: The center may jiggle slightly when done; it will set as the cake cools, giving that perfect ooey-gooey texture.

Serving Ideas

• Dessert for gatherings: Slice into squares and serve on a platter for potlucks, birthdays, or family dinners.

• With toppings: Top with toasted coconut, a dusting of powdered sugar, or a light drizzle of white chocolate for extra decadence.

• Afternoon treat: Pair a slice with a cup of coffee or tea for a cozy snack.

• Layered variations: Use a decorative cake pan or layer with fresh berries for an elegant presentation.

Storage and Freezing

• Refrigerator: Store in an airtight container for up to 4 days. Cooling completely before covering prevents condensation from making the cake soggy.

• Freezer: Freeze in portions using plastic wrap and foil. Thaw in the refrigerator overnight before serving.

• Room temperature: This cake can sit for a few hours at room temperature but is best served slightly chilled to maintain the creamy texture.

FAQ

Q1: Can I make this gluten-free?
A: Yes! Use a gluten-free white cake mix and ensure your powdered sugar and cream cheese are gluten-free as well.

Q2: Can I substitute cream cheese with mascarpone?
A: Absolutely. Mascarpone will give a slightly richer, silkier texture. Adjust sugar slightly if desired.

Q3: Can I make it dairy-free?
A: Yes, swap butter and cream cheese with plant-based alternatives and use a suitable dairy-free cake mix.

Q4: Can I add more coconut flavor?
A: Yes, add 1–2 teaspoons coconut extract or sprinkle additional shredded coconut on top before baking.