07/09/2026
DOLLY PARTON’S COCONUT CAKE
This is the kind of coconut cake I’d put on the table for Sunday dinner. Soft layers are important, but the real secret is giving the coconut flavor time to settle into the cake. I never judge this one the minute it’s frosted. Give it a few hours and it becomes much better.
Prep time: 25 minutes
Bake time: 25–30 minutes
Oven: 350°F
Pans: Two 9-inch round cake pans
Cooling: 1 hour
Serves: 10–12
For the cake:
1 box (15.25 oz) white cake mix
1 cup full-fat canned coconut milk, well shaken
1/2 cup unsalted butter, melted and cooled slightly
3 large egg whites
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened shredded coconut
For the frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1–2 tablespoons coconut milk
1 1/2 cups sweetened shredded coconut
Heat your oven to 350°F.
Grease two 9-inch round cake pans. Line the bottoms with parchment paper, then lightly grease the parchment.
Put the cake mix, coconut milk, melted butter, egg whites, vanilla, and coconut extract into a large mixing bowl.
Beat on low for about 30 seconds. Scrape the bowl, then beat on medium for about 2 minutes. Fold in 1 cup shredded coconut by hand.
Divide the batter evenly between the pans.
Bake for 25–30 minutes. Start checking at 24 minutes. The centers should spring back when lightly touched, and a toothpick should come out with a few moist crumbs rather than wet batter.
Cool in the pans for 10 minutes. Turn the layers onto wire racks and let them cool completely before frosting.
For the frosting, beat the softened cream cheese and butter until smooth. Add powdered sugar gradually. Mix in vanilla and coconut extract. Add coconut milk 1 tablespoon at a time until the frosting spreads easily but still holds its shape.
Put one cake layer on your serving plate. Spread a generous layer of frosting over it. Add the second layer and frost the top and sides.
Press the remaining shredded coconut gently over the entire cake.
Here’s a little trick I learned with coconut cakes: toast only about 1/3 of the coconut and mix it with the untoasted coconut before covering the cake. You get those pretty golden flecks and a deeper coconut flavor without losing the soft old-fashioned texture.
And there’s another important little detail. Coconut milk separates badly in the can. Shake the unopened can hard, then stir it after opening. If you scoop the thick cream from the top without mixing it back into the liquid, your cake batter can come out much heavier than expected.
For the best texture, cover the finished cake and refrigerate it for at least 4 hours. I prefer making it the evening before. Take it out about 30 minutes before serving.
That overnight rest is what gives you the moist, settled coconut cake people remember from family gatherings.
