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This Easy Coconut Cake Recipe is the ultimate shortcut for when you need a moist, delicious coconut cake with half the effort. By doctoring a white cake mix and swapping the milk for rich, full-fat canned coconut milk, this is an incredibly moist and fluffy cake that rivals any from-scratch recipe. Finished with a tangy, velvety cream cheese frosting and a heaping dose of shredded coconut, this cake is perfect for Easter, spring celebrations, or anyone who loves a tropical treat.
I love coconut anything – from coconut cookies to coconut pie and all the things in between. I also love making cakes that are super moist and flavorful without all the work – and that’s where my semi-homemade cake mix hack comes in. Instead of using all of the ingredients called for on the box, we’re using some delicious swaps that will make your cake taste homemade without all the effort. This Easy Coconut Cake Recipe is perfect as a 9×13-inch sheet cake but also works as a coconut layer cake or coconut cupcakes. Coconut lovers rejoice – this is the cake of your dreams.
Simple Coconut Cake is an easy, semi-homemade dessert made by enhancing a white cake mix with full-fat canned coconut milk and shredded coconut. This method creates a moist, tender crumb that tastes like it was made from scratch. The cake is finished with a rich homemade cream cheese frosting and topped with a generous coating of shredded coconut.
Ingredients in Simple Coconut Cake
- While I prefer using a white cake mix (so all of the components are white like a coconut snowball) you can use yellow cake mix as well. Any brand will work as long as it’s the traditional 9×13-inch box cake mix (approximately 15 ounces).
- Canned coconut milk (from the Asian foods aisle) is the secret ingredient for tons of flavor and richness in this cake. Canned coconut milk provides more fat and a tighter crumb than using water or plain dairy milk (and adds tons of flavor) so this cake won’t be dry or bland. You will taste the coconut, I promise.
- Before adding your coconut milk to the batter, make sure to shake the can or whisk the contents in a separate bowl. The cream often separates from the water, and you need both for the proper fat-to-moisture ratio in the cake.
- You’ll use the vegetable oil and eggs called for on the box. I used the whole eggs because it’s easier with less waste.
- The top of the easy coconut cake is full of rich cream cheese frosting. It’s important to use full fat brick-style cream cheese when making frosting. Also ensure it’s room temperature to prevent lumps.
- I also add coconut extract to the frosting for some extra flavor. This is optional.
- Shredded sweetened coconut is perfect for adding to the cake batter and topping the cake. Be sure to use shredded coconut or angel flake (not flaked coconut, which has large chunks and will be too big for the cake, or unsweetened coconut which will take away from the flavor). You can also toast coconut for the top, although I prefer it un-toasted.
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Dorothy’s Expert Coconut Cake Tips
- Even though we are using a box mix, over-mixing the batter can lead to a tough cake. Mix just until the flour streaks disappear to keep that melt-in-your-mouth texture.
- You know coconut cake is done baking when a toothpick comes out clean from the center of the cake.
- The unsalted butter and cream cheese should be completely room temperature when making the fluffy frosting.
Simple Coconut Cake Recipe
Ingredients
For the cake:
- 1 box (approx. 14-15 ounces ) white cake mix
- 1 cup canned coconut milk
- ⅓ cup vegetable oil
- ½ cup (40g) shredded sweetened coconut
For the Frosting:
- 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
- Make the cake:
- Preheat oven to 350°F. Grease and flour a 9×13-inch cake pan.
- Using a hand mixer or whisk (by hand), mix the cake mix with the eggs, coconut milk, and oil until smooth. Fold in ½ cup (40g) coconut.
- Bake cake until light golden and a toothpick comes out clean from the center of the cake, approximately 19-24 minutes. Cool completely before frosting.
- Make the frosting and assemble:
- Beat cream cheese and butter with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth, then add powdered sugar, salt, and extract. Mix on medium speed until smooth and spreadable.
- Spread frosting on cooled cake and top with additional coconut.
- Store loosely covered for up to 3 days in the refrigerator.
Recipe Nutrition
How to make Easy Coconut Cake
- Whisk together cake mix, eggs, oil, and coconut milk.
- Whisk in shredded coconut.
- Pour into a 9×13-inch pan sprayed with nonstick baking spray or greased and floured. Bake at 350°F until a toothpick comes out clean.
- To make the frosting, beat the butter and cream cheese until smooth, then mix in powdered sugar, salt, and extract.
- Frost the top of the cake and top with more coconut.
FAQs
Yes, but white cake mix is preferred because it has a more delicate flavor that doesn’t compete with the coconut.
For the best flavor and moisture, yes. The refrigerated carton versions are mostly water and won’t give the cake the same richness.
Yes the cake will make three 8-inch layers or two 9-inch layers or about 22 cupcakes. Bake time will be less. Double the frosting if icing a layer cake.
