Description
This Easy Coconut Cake features a delightful blend of coconut milk and shredded coconut, creating a moist and flavorful dessert that’s simple to make and perfect for any occasion.
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 the oven to 350°F (175°C).
- 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.
- Pour the batter into a greased cake pan and bake for 25 minutes or until a toothpick comes out clean.
- Let the cake cool on a wire rack. Meanwhile, prepare the frosting.
- In a separate bowl, beat the cream cheese and softened butter together until smooth.
- Gradually add the powdered sugar, salt, and coconut extract, mixing until fully incorporated.
- Once the cake has cooled, spread the cream cheese frosting on top and garnish with additional shredded coconut.
Notes
For added coconut flavor, use coconut-flavored cake mix.
Ensure the cream cheese is at room temperature for easier blending.
Store any leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 309
- Sugar: 26g
- Sodium: 238mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg