Description
This Easy Coconut Cake is a delightful dessert boasting a rich coconut flavor, perfect for celebrations or casual gatherings. Quick to prepare, it’s made with creamy coconut milk and topped with sweetened coconut, making it a favorite for cake lovers.
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 cake mix, coconut milk, vegetable oil, and eggs. Mix until smooth.
- Gently fold in the shredded sweetened coconut until evenly distributed.
- Pour the batter into a greased cake pan and smooth the top.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.
- While the cake is cooling, prepare the frosting by mixing the softened cream cheese and unsalted butter until creamy.
- Gradually add the powdered sugar and salt, mixing until smooth. Stir in the coconut extract.
- Once the cake has cooled, frost the top and sides with the cream cheese frosting.
- Sprinkle additional shredded coconut over the frosted cake for decoration.
Notes
Ensure the cream cheese and butter are at room temperature for easy mixing.
The cake can be stored in an airtight container for up to three days.
For a more intense coconut flavor, add extra coconut extract.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg