Description
This Easy Coconut Cake is a delightful treat with an irresistible coconut flavor, made simply with coconut milk, shredded coconut, and cream cheese frosting. Ideal for gatherings or a cozy family dessert, it’s an easy homemade recipe that everyone will love!
Ingredients
Scale
- 1 box (approx. 14-15 ounces) white cake mix
- 1 cup canned coconut milk
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup (40g) shredded sweetened coconut
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (339g) powdered sugar
- ¼ teaspoon salt
- ½ teaspoon coconut extract
- 1–2 cups (80-160g) shredded sweetened coconut for topping
Instructions
- Preheat your oven according to the cake mix instructions.
- In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, and eggs. Mix until well blended.
- Fold in the shredded sweetened coconut into the batter.
- Pour the batter into a greased cake pan and bake as per the time specified on the cake mix box, usually around 25 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- In another bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered sugar and salt, mixing until well combined. Add the coconut extract and stir.
- Once the cake is cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
- Top with additional shredded sweetened coconut as desired.
Notes
For an extra coconut flavor, you can add more shredded coconut into the frosting or the batter.
If you like a stronger coconut taste, consider using coconut extract in the cake batter as well.
Ensure all your ingredients, especially the cream cheese and butter, are at room temperature for easy mixing.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 320
- Sugar: 32g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg