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Coconut Pecan Crunch Cake

All the creamy coconut flavor of a coconut cream pie, baked right in the pan with a buttery, crunchy pecan top and a whipped coconut topping. The newest cake in our Crunch Cake series — and one of the easiest.
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour

Ingredients

Cake:

  • 1 15 oz can cream of coconut
  • 1 cup sweetened shredded coconut plus ½ cup to toast for topping
  • 1 box 15.25 oz plain yellow cake mix
  • 1 cup pecans roughly chopped
  • 1½ sticks ¾ cup butter, melted

Whipped Coconut Topping:

  • 1 cup heavy cream cold
  • ¼ cup coconut milk cold
  • ¼ teaspoon cream of tartar
  • ½ teaspoon coconut extract
  • ¼ cup powdered sugar

Instructions

  • Preheat oven to 350°F and grease a 9×13 baking dish.
  • Whip the entire can of cream of coconut with a hand mixer until smooth (it separates in the can). Pour into the dish and spread to cover the bottom.
  • Sprinkle 1 cup sweetened shredded coconut evenly over the cream of coconut. Do not toast this layer.
  • Spread the reserved ½ cup coconut on a sheet pan and toast in the oven 6–10 minutes, stirring halfway, until golden. Set aside for the topping.
  • Sprinkle the dry cake mix evenly over the coconut layer; spread with your hands.
  • Roughly chop the pecans into good-sized chunks and sprinkle over the cake mix.
  • Drizzle the melted butter evenly over the top.
  • Bake at 350°F for 40–45 minutes, until golden brown. Do not overbake — it firms as it cools.
  • Cool completely, about 1 hour.
  • For the topping: with cold heavy cream and coconut milk, add cream of tartar, coconut extract, and powdered sugar. Whip on medium-high 3–4 minutes to soft peaks.
  • Spread the topping over the cooled cake and sprinkle with the toasted coconut. Slice and serve.

Video

Notes

  • Cream of coconut is the sweetened product (near the drink mixers) — not coconut milk or unsweetened coconut cream. Whip it smooth first.
  • Cake mix box size isn't critical; 13–15.25 oz all work. Yellow or butter cake mix.
  • Nut-free: omit the pecans (you'll still get crunch from the cake mix and butter), or use toffee bits or nut-free granola.
  • The cake has a lovely chew and can be a bit firm to cut — that's normal.
  • Keep refrigerated because of the whipped topping.