Ooey Gooey Coconut Cake
Buttery crust, creamy coconut topping, and that irresistible gooey center.
Introduction
Ooey gooey cakes are a beloved Southern dessert, often called “gooey butter cakes.” They’re famous for their unique texture: a dense, buttery crust topped with a sweet, creamy layer that stays slightly jiggly in the center. This coconut version adds a tropical twist, making it perfect for spring gatherings, Easter celebrations, or any time you want a dessert that feels indulgent yet simple.
The best part? This cake uses pantry staples like boxed cake mix and cream cheese, but the result tastes bakery‑worthy. With coconut extract or shredded coconut folded in, every bite delivers a hint of tropical flavor that pairs beautifully with the rich cream cheese topping.
Ingredients
For the Crust
1 box white cake mix
½ cup unsalted butter, melted
2 large eggs
For the Gooey Coconut Layer
8 oz cream cheese, softened
2 large eggs
4 cups powdered sugar
1 tsp coconut extract (or ½ cup shredded coconut)
Instructions
Preheat Oven
Set oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Make the Crust
In a bowl, mix cake mix, melted butter, and 2 eggs until combined.
Press mixture evenly into the prepared dish to form the base.
Prepare the Topping
Beat cream cheese until smooth.
Add remaining 2 eggs, powdered sugar, and coconut extract.
Mix until creamy and well combined.
Assemble & Bake
Pour cream cheese mixture over crust.
Spread evenly with a spatula.
Bake 40–45 minutes, until golden brown with a slightly jiggly center.
Cool & Serve
Allow cake to cool before slicing.
Dust with powdered sugar or top with whipped cream if desired.
Recipe Notes
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: ~1 hour
Servings: 12
Baking Science: Why It’s Gooey
The magic of this cake lies in the balance of ingredients. The crust, made with cake mix, butter, and eggs, bakes into a firm, slightly chewy base. The topping, rich with cream cheese and powdered sugar, stays soft and gooey because of its high sugar content and lower flour ratio. Coconut extract enhances the flavor without altering texture, while shredded coconut adds chewiness if you prefer.
Tips for Success
Use room‑temperature cream cheese for a smooth topping.
Don’t overbake — the center should remain slightly soft.
Chill before slicing for cleaner cuts.
Line pan with parchment for easy removal.
Fun Variations
Chocolate Coconut Gooey Cake: Use chocolate cake mix for a richer base.
Almond Joy Style: Add chopped almonds and drizzle with melted chocolate.
Citrus Twist: Replace coconut extract with lemon or lime zest for brightness.
Mini Cakes: Bake in muffin tins for individual servings.
Serving Ideas
Serve warm with vanilla ice cream.
Plate with toasted coconut sprinkled on top.
Pair with tropical fruit like pineapple or mango.
Cut into small squares for party trays.
Frequently Asked Questions
Can I make this ahead of time?
Yes, it keeps well for 3–4 days in the fridge.
Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw before serving.
Can I use yellow cake mix instead of white?
Yes, it will add a slightly richer flavor.
What if I don’t have coconut extract?
Use shredded coconut or almond extract for a different twist.
Storytelling Element
Picture pulling a golden pan of this cake from the oven. The crust is firm and buttery, the top is glossy and slightly jiggly, and the aroma of coconut fills the kitchen. Once cooled and sliced, each square reveals a creamy, gooey center that melts in your mouth. It’s nostalgic, tropical, and indulgent all at once.
Conclusion
This Ooey Gooey Coconut Cake is a simple yet decadent dessert that delivers big flavor with minimal effort. Tropical, creamy, and delightfully gooey, it’s bound to become a favorite in your recipe collection.