Why I Love This Recipe
I love how this cake delivers that dreamy gooey texture inside while keeping things easy with a boxed mix. The cheesecake-like coconut layer adds tropical indulgence, and friends always rave about how comforting and luscious it turns out. It’s the perfect dessert for when I want something impressive with minimal effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 box white or yellow cake mix
• ½ cup (1 stick) unsalted butter, melted
• 1 egg
• 8 oz cream cheese, softened
• 2 large eggs (for filling)
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1 cup shredded or flaked coconut
This general version follows the classic gooey butter style: cake mix-based bottom with a cream cheese–coconut topping.
directions
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Preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking pan.
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In a medium bowl, stir together the cake mix, melted butter, and 1 egg until crumbly; press into the bottom of the pan to form the base.
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In another bowl, beat softened cream cheese with the 2 eggs, vanilla, powdered sugar, and shredded coconut until smooth and well combined.
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Spread this creamy coconut mixture over the cake base evenly.
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Bake for about 45–55 minutes, until the edges are set and golden, but the center remains slightly gooey.
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Allow the cake to cool completely before slicing—it firms up as it cools.
This structure mirrors the Paula Deen–style gooey butter cakes and coconut variations.
Servings and Timing
I typically slice this cake into 15–24 gooey squares. Prep is about 15 minutes, and baking takes 45–55 minutes, plus cooling time so the center sets comfortably.
Variations
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Mix in pineapple or swap coconut for tropical flair—like in a coconut-pineapple gooey butter cake.
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Try cream cheese or coconut extract for added depth.
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Use yellow cake mix instead of white for richer flavor.
Storage/reheating
I store leftovers covered tightly at room temperature or in the fridge for up to 3 days. Reheat briefly in the microwave (about 10 seconds) to bring back that gooey texture, or enjoy at room temperature—the chewiness is delicious either way.
FAQs
What makes it “ooey gooey” in the middle?
The soft, slightly under-baked cream cheese–sugar mixture stays moist and chewy, creating that classic gooey.
Can I use yellow cake mix instead of white?
Yes! Many versions use yellow mix for a more buttery flavor—either works beautifully
Can I make this gluten-free?
Absolutely. Swap in your favorite gluten-free cake mix and use gluten-free powdered sugar—textures stay great.
Do I need to refrigerate it?
No refrigeration required. It holds well at room temperature. Refrigerate if your kitchen is warm or you prefer it chilled.
Why did my cake crack on top?
That’s normal—gooey butter cakes can crack as the filling sets. It doesn’t affect taste or texture!
Conclusion
I adore this Ooey Gooey Coconut Cake for its lush, tropical flavor and dreamy center—yet it stays effortlessly simple thanks to a boxed mix base. It’s a go-to dessert for gatherings, potlucks, or any time I want sweet comfort. I hope it becomes a favorite in your recipe lineup too!
