Coconut Cake
This is a perfect coconut cake recipe. It’s supremely moist and fluffy, and with coconut in the cake batter and a generous coating of shredded coconut in frosting, this cake is bursting with rich coconut flavor! It’s perfect for any occasion.
My son loves coconut cake and I made this cake on his request. He graduated from college recently and he asked me to make this cake to celebrate. He loved every bit of it.
I was in a hurry and I had this white cake mix at hand, so I thought why not use it to make the coconut cake? Just add coconut extract and coconut flakes and no one will know that you have used a boxed mix!
This recipe is a neat way to spruce up your standard, classic cake mix. To really enhance the flavors of the cake, I swapped butter for oil, coconut milk for water, and adding a splash of vanilla and coconut extract. The coconut cream cheese buttercream frosting is not too sweet and loaded with shredded coconut. The end result is this yummy and scrumptious coconut cake!
Let’s go over the steps:
Gather all the ingredients.
Preheat the oven to 350 degrees. Greece two cake pans with baking spray and line the parchment paper.
Combine shredded coconut in the cake flour.
Whisk the wet ingredients: coconut milk, butter, eggs, vanilla extract and coconut extract in a medium bowl.
Mix cake flour mixed with wet ingredients. Do not over mix.
Pour cake batter evenly into the two cake pans. Tap against the counter several times to spread the batter evenly and eliminate air bubbles.
Bake the cake for 20-25 minutes or until the toothpick comes out clean.
Cool the cakes. Invert the pans onto the cooling rack. Cool completely.
Flatten the top of cakes. On cake stand, put one layer of cake. Frost the top of the cake. Add the shredded coconut on the frosting. Place the second cake on top of the frosting over the first layer. Frost the top and sides of the cake. Place the cake in refrigerator for 20 minutes. This will allow the crumb coat to harden. Continue frosting the cake. Press shredded coconut onto the side of the and top of the cake.
Serve!
Coconut Cake
Ingredients
- 1 Box White Cake mix
- 3 large Eggs room temperature
- ½ cup Butter melted (1 stick)
- 1 cup Coconut milk room temperature
- 1 tsp Vanilla extract
- 1 tsp Coconut extract
- ½ cup Sweetened shredded coconut
Coconut Cream Cheese Buttercream frosting
- 1 cup Unsalted butter softened to room temperature
- 8 oz Cream Cheese full fat, softened to room temperature
- 5 cups Confectioners sugar
- 3 tbsp Coconut milk
- ½ tsp Vanilla extract
- ½ tsp Coconut extract
- ⅛ tsp Salt
- 2 cups Sweetened shredded coconut
Instructions
- Preheat oven to 350°F. Grease two 9 inch cake pans with baking spray and line the parchment paper.
- Mix the shredded coconut into cake mix.
- Whisk the wet ingredients: coconut milk, butter, eggs, vanilla extract and coconut extract in a medium bowl.
- Mix cake flour mixed with wet ingredients. Do not over mix.
- Pour cake batter evenly into the two cake pans. Tap against the counter several times to spread the batter evenly and eliminate air bubbles.
- Bake the cake for 20-25 minutes or until the toothpick comes out clean.
- Cool the cakes. Invert the pans onto the cooling rack. Cool completely before frosting and assembling.
To Make Frosting:
- In a large bowl using a hand-held mixer or stand mixer, beat the butter and cream cheese together on medium speed until creamy and smooth.
- Add confectioner's sugar, coconut milk, vanilla extract, coconut extract and salt on low speed. Increase the speed and beat for 3-4 minutes. Add coconut milk if the frosting is too thick.
Assemble and Decorate:
- Use a serrated knife and flatten the tops of the cakes and create a flat surface.
- On cake stand, put one layer of cake. Evenly frost the top of the cake. Add shredded coconut. Place the second cake on top of the frosting over the first layer. Frost the top and sides of the cake. Place the cake in refrigerator for 20 minutes. This will allow the crumb coat to harden. Continue frosting the cake. Press shredded coconut onto the side of the cake and top of the cake.
- Refrigerate the cake for at least 20 minutes before slicing. Enjoy!
Notes:
- You can freeze this cake for up to 2 months. thaw it overnight in the refrigerator and bring it to room temperature before serving.
- The Cake layers can be baked, cooled and covered tightly for overnight and assemble it the next day.
- Frosting can also be prepared in advance, covered and refrigerate overnight. Just bring it to room temperature and slightly soften the frosting before assembling the cake.
- I used canned coconut milk. It's usually found near the thai food products. Use the coconut milk at room temperature.
- Use block cream cheese and not the cream cheese spread.
- You can make 9×13 sheet cake instead of layered cake. You can also make the bundt cake using the same batter.
- You can also make the cupcakes. Fill the cupcake liners 2/3 full, bake at 350°F for about 20 minutes.
What a spectacular cake this is – I adore coconut, and that frosting is lovely!
It is really a spectacular cake. Thanks a lot Alexandra!!
I was looking for a coconut cake recipe, this cake looks so yummy! I will try it out this weekend
This coconut cake is really delicious. You won’t be sorry trying it out. Do share your pics with me. Thanks a lot Marina!!
I love cakes that enhance a box mix! Well done!
Thanks a lot Sue!! Sometimes you need a little convenience.
Looks delicious! Can’t wait to give this a try!
Please do try it out and do share the pics with me on IG. Thanks Erika!!
I can’t wait ti have a bite of this mouthwatering Coconut Cake!
Thanks a lot Chef Dennis for kind words!!
MY FAVE! Thanks for posting!
Thanks a lot Sara!!
My mouth is literally watering. My family would love this
Thanks a lot Maggie!! I’m so happy to get you the recipe your family would like.
I love coconut, and this cake is superb!
Thanks a lot Alexandra!!
I love anything with coconut and I can’t wait to try this coconut cake!
This coconut cake is really delicious. Please do try the cake and share your pics with me. Thanks Emily!!
Looks so yummy and fun! A perfect summertime delight
Absolutely. You said it right. A perfect summertime delight! Its really delicious. Thanks Estelle!!
This dish looks SO deliciously good. I wish I could eat that right now!
The coconut cake taste really delicious. I wish I can send it to you. Thanks Meggie!!
I love how this looks and I’ll bet it tastes even better. Coconut Cake will be on my menu very soon!
Absolutely. The coconut cake taste really delicious. please try it and share your pics with me on IG. Thanks Sula!!
My love for coconut has increased more and more every year! Dying to try this!
Please try it out and do share your pics with me on IG. Thanks a lot dear!!
I absolutely love dessert with coconut! Great recipe. Super easy to follow. Thanks!
Thanks Amy! Coconut desserts are really awesome.
Wow! Way to dress up a box cake mix.
Thanks Debra! Sometimes you need a little convenience. Isn’t it?