This easy Thai Coconut Cake is a moist, budget-friendly dessert made with simple, readily available ingredients. The whole cake serves 12 and costs $11.96, which works out to just $1.00 per serving.
It has a creamy coconut soak, fluffy whipped topping, and a sprinkle of flaked coconut. While the name suggests Thai origins, this is an American-style dessert that uses convenient ingredients.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| White cake mix | 1 box | 16 oz box | $1.50 | $1.50 |
| Flaked coconut | 10 ounces | 10 oz bag | $2.00 | $2.00 |
| Cream of coconut | 14 ounces | 14 oz can | $2.50 | $2.50 |
| Sweetened condensed milk | 14 ounces | 14 oz can | $2.00 | $2.00 |
| Cool Whip | 16 ounces | 16 oz tub | $3.00 | $3.00 |
| Large eggs | 3 large | 1 dozen | $2.50 | $0.63 |
| Vegetable oil | 1/2 cup | 48 oz bottle | $4.00 | $0.33 |
| Total recipe cost | $11.96 | |||
| Cost per serving | 12 servings | $1.00 |
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.
Ingredient Notes and Cheaper Swaps
White Cake Mix
A boxed white cake mix keeps this recipe simple and cheap. Most boxes are 15.25 or 16 ounces, and either works here. Have the eggs, oil, and water listed on the cake mix package on hand.
Flaked Coconut
Sweetened flaked coconut is usually in the baking aisle. Unsweetened desiccated coconut also works, but you might want to add a tiny pinch more sugar to the liquid mixture for a sweeter topping. For extra flavor, lightly toast about half of the coconut flakes in a dry skillet over medium-low heat until golden brown before sprinkling them on top.
Cream of Coconut and Sweetened Condensed Milk
Together these make the soaking liquid. Cream of coconut is thicker and sweeter than regular coconut milk and is often found near drink mixers or in the international foods aisle. Sweetened condensed milk is usually found with evaporated milk. There isn’t a cheaper swap that keeps the same texture and sweetness, so stick with the canned versions.
Cool Whip
Cool Whip, or any generic whipped topping, is stable, easy to spread, and cheaper than whipped cream made from heavy cream, which often doesn’t hold up as long. Thaw it in the refrigerator first; it won’t spread properly if still frozen.
How to Make Easy Thai Coconut Cake Step by Step
Prepare the white cake mix according to the package directions, pour the batter into a greased 9×13 inch baking pan, and bake as instructed until a toothpick inserted into the center comes out clean. Don’t overbake. Let the cake cool completely on a wire rack so it doesn’t turn soggy when you add the liquid.
While the cake cools, whisk the cream of coconut and sweetened condensed milk in a medium bowl until smooth.
Once the cake is completely cool, use a straw or the handle of a wooden spoon to poke holes all over the top, about 1/2 to 1 inch apart, so the coconut liquid can soak deep into the cake.
Pour the coconut mixture evenly over the cake and let it sit for about 10-15 minutes, until the liquid is absorbed.
Spread the thawed whipped topping over the cake, then sprinkle the flaked coconut over it. Cover and refrigerate for at least 1-2 hours, or preferably overnight, before serving. The full quantities and steps are in the recipe card below.
Tips for the Best Results
- Cool Completely: Adding liquid to a warm cake can result in a gummy texture.
- Even Spreading: Use an offset spatula or the back of a spoon to spread the whipped topping and coconut evenly.
Storing, Freezing and Reheating
Storing: Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. Serve chilled.
Freezing: The cake freezes reasonably well, though the whipped topping’s texture might change slightly after thawing. Once it is fully chilled and set, wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating: This cake is served chilled, so no reheating is necessary.
Serving Ideas and Variations
- Fresh Berries: Fresh raspberries, blueberries, or sliced strawberries add a tart contrast.
- Lime Zest: A little finely grated lime zest over the top can brighten the coconut flavor.
- Chocolate Shavings: Sprinkle dark chocolate shavings over the whipped topping.
- Coffee Pairing: Serve with a cup of coffee or a budget-friendly iced pumpkin cream shaken espresso.
Easy Thai Coconut Cake
Ingredients
Equipment
Method
- Preheat your oven and prepare the cake mix according to the package directions, using a 9×13 inch baking pan.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack.
- While the cake cools, combine the cream of coconut and sweetened condensed milk in a medium bowl; whisk until smooth.
- Once the cake is completely cool, use a straw or the handle of a wooden spoon to poke holes evenly over the entire top surface of the cake.
- Carefully pour the coconut milk mixture over the poked cake, ensuring it’s evenly distributed, and let it soak for 10-15 minutes.
- Spread the thawed whipped topping evenly over the soaked cake.
- Generously sprinkle the flaked coconut over the whipped topping.
- Cover the cake and refrigerate for at least 1-2 hours, or preferably overnight, before slicing and serving chilled.
Notes
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, while white cake mix is traditional for this recipe, you could experiment with yellow cake mix or even a coconut-flavored cake mix for an extra boost of tropical flavor. Just ensure it’s a standard 15.25 or 16-ounce box.
How far in advance can I make this cake?
This Thai Coconut Cake is excellent for making ahead! For the best flavor and texture, prepare it at least 2 hours before serving, but ideally, make it the day before and let it chill overnight. It stores well in the refrigerator for up to 3-4 days.
Can I freeze this Thai Coconut Cake?
Yes, you can freeze this cake. Wrap individual slices or the entire cake tightly in plastic wrap, then in foil, and freeze for up to one month. The texture of the whipped topping might change slightly upon thawing, but the cake itself will remain moist and delicious. Thaw in the refrigerator overnight.
What can I use instead of Cool Whip?
If you prefer not to use Cool Whip, you can make your own sweetened whipped cream from heavy cream. However, homemade whipped cream is less stable and may not hold up as long as Cool Whip, especially if the cake sits for an extended period. Look for a heavy cream that contains stabilizers if you want a firmer topping.
How do I toast flaked coconut?
To toast flaked coconut, spread it in a single layer on a dry skillet over medium-low heat. Stir frequently to prevent burning, cooking for 3-5 minutes until golden brown and fragrant. Alternatively, you can bake it on a baking sheet at 325°F (160°C) for 5-10 minutes, stirring every few minutes, until golden.
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