Description
This Easy Coconut Cake boasts an irresistible flavor with simple prep and key ingredients like coconut milk and shredded coconut, perfect for gatherings or afternoon treats.
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 according to the cake mix package instructions.
- In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs, and mix until well combined.
- Fold in the shredded coconut to the batter.
- Pour the batter into a greased cake pan and bake as instructed on the cake mix box until a toothpick inserted in the center comes out clean.
- While the cake cools, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, salt, and coconut extract; beat until fluffy.
- Once the cake is completely cool, frost it with the cream cheese frosting and top with additional shredded coconut.
Notes
For an extra touch, toast the shredded coconut before adding as a topping for added flavor.
Ensure all ingredients are at room temperature for the best mixing results.
Store leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Sugar: 27g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 61mg