Simple Coconut Cake Recipe
Make the best Simple Coconut Cake with this easy recipe! Uses white cake mix, canned coconut milk for extra moisture, and a rich cream cheese frosting. The perfect easy dessert!
Servings: 16 servings
Cost: $6
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 9x13-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.
Nutrition
Calories: 277kcal | Carbohydrates: 25g | Protein: 1g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 137mg | Potassium: 70mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 368IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 0.3mg
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