Ooey Gooey Coconut Cake

This delicious Ooey Gooey Coconut Cake tastes like it came straight from a bakery but is surprisingly simple to make. With a cake mix base and creamy coconut topping, this dessert delivers the perfect balance of sweet and tropical flavors that will transport you to a tropical paradise with each bite.

I first made this cake for my sister's birthday party when I needed something quick yet impressive. The guests couldn't believe it started with a cake mix, and now it's requested at every family gathering. The way the creamy topping melts in your mouth creates memories with every slice.

Ingredients

• White cake mix: forms the perfect base for this dessert and provides structure while letting the coconut flavor shine
• Unsalted butter: adds richness to the cake base and creates that perfect dense texture
• Large eggs: bind everything together and provide structure to both layers
• Cream cheese: creates the signature gooey texture and balances the sweetness perfectly
• Powdered sugar: gives the topping its irresistible sweetness without graininess
• Coconut extract: infuses the authentic tropical flavor throughout the dessert
• Optional shredded coconut: adds wonderful texture and amplifies the coconut flavor
• Toasted coconut flakes: for garnish provide a beautiful presentation and crunchy contrast

Step-by-Step Instructions

Preheat Your Oven:

Heat oven to 350°F while you prepare ingredients. This temperature is crucial for achieving that perfect balance between a fully baked base and a gooey top. Taking time to properly preheat ensures even baking throughout the cake.

Prepare the Cake Base:

Combine cake mix, melted butter and eggs in a large bowl. Mix thoroughly until no dry spots remain and the mixture resembles a soft cookie dough. Press this mixture firmly and evenly into your greased baking dish, making sure to create a level surface all the way to the edges.

Make the Creamy Topping:

Beat cream cheese until completely smooth before adding eggs, powdered sugar and coconut extract. This step requires patience to achieve a silky consistency. The mixture should flow easily but still have body. For best results, scrape down the sides of your bowl frequently during mixing.

Assemble the Cake:

Pour the cream cheese mixture over the cake base, using a spatula to spread it into an even layer. Take special care to reach the corners of the pan. The topping should completely cover the base with no gaps or thin spots.

Bake to Perfection:

Place in preheated oven for exactly 40 to 45 minutes. The top should develop a light golden color and have a slight wobble in the center when gently shaken. This wobble is essential for achieving the signature gooey texture. The edges will be more set than the center.

Cool and Serve:

Allow cake to cool completely at room temperature before slicing. This cooling period allows the layers to set properly and develop their distinct textures. For clean slices, run your knife under hot water and wipe between cuts.

Save

The coconut extract is truly the secret ingredient in this recipe. I discovered its importance when I once substituted vanilla instead and the cake lost that distinctive tropical essence. My grandmother always said coconut desserts bring happiness, and watching my family's faces light up when I serve this cake proves her right every time.

Storage Solutions

This cake maintains its quality beautifully when properly stored. After completely cooling, cover the cake tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to three days, though in my experience it rarely lasts that long! The cake actually improves after a day in the refrigerator as the flavors deepen and meld together. The texture becomes even more luscious as the topping settles into the cake base. If serving from the refrigerator, I recommend letting slices sit at room temperature for about 15 minutes before serving for the optimal gooey consistency.

Creative Variations

The versatility of this cake makes it perfect for customization. For a tropical twist, add a half cup of crushed pineapple to the topping mixture. The acidity of the pineapple beautifully complements the sweetness of the coconut. Another delicious variation involves adding a teaspoon of lime zest to the topping for a coconut key lime version. For chocolate lovers, try sprinkling a half cup of white chocolate chips over the cake base before adding the topping. During holiday seasons, I sometimes add food coloring to the topping for festive occasions or decorate with seasonal sprinkles before baking.

Serving Suggestions

This cake creates a stunning presentation when served properly. For casual gatherings, simple squares work beautifully. For more formal occasions, I like to dust each slice with additional powdered sugar and top with a dollop of freshly whipped cream and toasted coconut flakes. Fresh berries provide a beautiful color contrast and their tartness balances the sweetness perfectly. For an extra indulgent dessert, warm individual slices for 10 seconds in the microwave and serve with a scoop of vanilla ice cream. The contrast between the cold ice cream and warm gooey cake creates an unforgettable dessert experience.

Frequently Asked Questions About Recipes

→ Can I use a different type of cake mix?

Yes, while white cake mix works best, you can substitute with yellow or vanilla cake mix for a slightly different flavor.

→ What can I use instead of coconut extract?

If you don't have coconut extract, substitute with vanilla extract and add shredded coconut to maintain the tropical flavor. Almond extract is another option for a unique twist.

→ Can this cake be made ahead of time?

Absolutely! This cake can be made a day in advance. Refrigerating it overnight deepens the flavors and enhances its gooey texture.

→ Can I freeze this cake?

Yes, you can freeze it. Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw in the refrigerator before serving.

→ How can I make this cake gluten-free?

To make it gluten-free, simply substitute the regular cake mix with a gluten-free white cake mix. Check all labels to ensure there’s no cross-contamination.