Description
This easy coconut cake is a delightful choice for cakes lovers. Its creamy texture, fluffy layers, and coconut combination make it perfect for any celebration.
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 your oven to the temperature specified on the box of cake mix.
- In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until well combined.
- Fold in the shredded coconut gently into the batter.
- Pour the batter into a greased cake pan and bake according to the package instructions, usually around 25 minutes.
- While the cake is baking, prepare the frosting by beating the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, salt, and coconut extract, mixing until well blended.
- Once the cake has cooled, frost it generously with the coconut cream cheese frosting.
- Finally, top the cake with additional shredded sweetened coconut for a beautiful finish.
Notes
Ensure the cream cheese and butter are softened at room temperature for easier mixing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to adjust the amount of shredded coconut based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg