Description
This Easy Coconut Cake is a delightful treat made with coconut milk and sprinkled with sweet shredded coconut. Its creamy frosting and simple preparation make it perfect for any occasion, especially if you’re seeking an easily made, flavorful dessert.
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 mixing bowl, combine the white cake mix, coconut milk, vegetable oil, and eggs. Mix until smooth and well blended.
- Fold in the ½ cup of shredded sweetened coconut to the batter.
- Pour the batter into prepared cake pans and bake according to the package instructions, typically for about 25 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the frosting. In a bowl, beat cream cheese and softened butter until fluffy.
- Gradually add powdered sugar and mix well, then stir in salt and coconut extract.
- Once the cakes have cooled, frost the top of one layer, place the second layer on top, and frost the top and sides with remaining frosting.
- Sprinkle with shredded coconut for decoration before serving.
Notes
Ensure the cream cheese and butter are at room temperature for easier mixing.
For added flavor, you can toast the shredded coconut before topping the cake.
This cake can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 23g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg