Description
This Easy Coconut Cake is a delightful treat with irresistible coconut flavor, simple preparation, and creamy texture. Perfect for celebrations or a quick dessert!
Ingredients
Scale
- 1 box (approx. 14-15 ounces) white cake mix
- 1 cup canned coconut milk
- â…“ 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 as per the instructions on the cake mix box.
- In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until well blended.
- Fold in the shredded sweetened coconut into the batter.
- Pour the batter into a greased baking pan and bake according to the cake mix instructions, usually around 25 minutes.
- Once baked, remove the cake and let it cool completely.
- In another bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, salt, and coconut extract, mixing until creamy and well combined.
- Spread the cream cheese frosting over the cooled cake and top with the additional shredded coconut.
Notes
Ensure the cream cheese and butter are at room temperature for easy mixing.
You can substitute the vegetable oil with melted coconut oil for an extra coconut flavor.
This cake pairs well with tropical fruits as a side!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg