Description
This Easy Coconut Cake is a delightful treat featuring a moist base made with cake mix and coconut milk, topped with creamy frosting and shredded coconut. Perfect for gatherings or a cozy dessert at home, it’s simply irresistible!
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 the temperature indicated on the cake mix box.
- In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until well combined.
- Fold in the shredded coconut into the batter.
- Pour the batter into a greased baking dish and bake according to package instructions until golden and a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by beating together cream cheese, unsalted butter, powdered sugar, salt, and coconut extract until smooth and fluffy.
- Once the cake has cooled, spread the cream cheese frosting over the top and sprinkle with additional shredded coconut for a lovely finish.
Notes
For added flavor, consider adding a splash more of coconut extract in the frosting.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This cake is great for celebrations and can be made ahead of time.
Nutrition
- Serving Size: 1 piece
- Calories: 321
- Sugar: 34 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg