Coco Lopez Cake: My New Favorite Coconut Cake Obsession

 

I’ve always believed it’s important to have goals in life — some lofty, some delightfully simple. One of mine? To bake every coconut cake recipe I can find.

To my great surprise, coconut cake has quietly dethroned my longtime favorite, German chocolate cake (and the childhood bakery chocolate cake with white frosting I adored from ages 0 to 13). Now, coconut reigns supreme.

This Coco Lopez Cake is ridiculously simple, incredibly delicious, and likely uses ingredients you already have on hand — especially if you’re a piña colada lover who keeps a can of Coco Lopez in the pantry. It comes together in minutes, is perfect for making ahead, and stays wonderfully moist and flavorful for several days in the refrigerator.  

Coco Lopez Cake Recipe

For the Cake:

1 box white cake mix
4 egg whites
⅓ c. vegetable oil
⅔ c. sour cream (or plain Greek yogurt)
1 t. vanilla bean paste + ¼ t. coconut extract
 ¾ c. buttermilk

For the Topping:

1 can Coco Lopez cream of coconut 

Frosting:

1½ c. heavy whipping cream
¼ c. powdered sugar

Preheat oven to 325°F. Grease a 9×13-inch pan and set aside.

In the bowl of an electric mixer, combine all cake ingredients. Mix on medium speed for 2 minutes until smooth.

Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is still warm, poke holes all over the top with a fork. Shake the can of Coco Lopez well, then pour the entire can evenly over the hot cake. Place the cake in the refrigerator to cool and soak.

Once the cake is completely cooled, whip the heavy cream and powdered sugar together until soft, creamy peaks form. Spread the whipped cream over the cake.

Keep the cake refrigerated until ready to serve.
This easy, make-ahead coconut cake delivers big tropical flavor with minimal effort. The Coco Lopez soaks deep into the cake, keeping every bite incredibly moist and coconutty. It’s the perfect dessert for potlucks, holidays, or anytime you’re craving something sweet and refreshing.

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