Baking a delicious coconut cake doesn’t have to be complicated. With this easy recipe using a cake mix, you’re just a few steps away from a moist, fluffy, and irresistibly coconutty dessert that’ll transport your taste buds straight to the tropics.
Why This Recipe Works
- Using a cake mix as the base saves time without sacrificing flavor or texture.
- The addition of coconut milk and shredded coconut enhances the tropical flavor profile.
- A simple coconut cream cheese frosting adds a rich and creamy finish that complements the cake perfectly.
- This recipe is versatile, allowing for easy customization with different toppings or mix-ins.
- Perfect for both beginner bakers and seasoned pros looking for a quick and delicious dessert option.
Ingredients
- 1 box (15.25 oz) white cake mix
- 1 cup coconut milk
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup sweetened shredded coconut
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Additional shredded coconut for garnish
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) and lightly grease your 9×13 inch baking pan. This ensures your cake comes out easily after baking. Tip: For extra flavor, you can sprinkle a thin layer of shredded coconut at the bottom of the pan before adding the batter.
Mix the Batter
In a large mixing bowl, combine the cake mix, coconut milk, eggs, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and well combined. Gently fold in the shredded coconut. Tip: Don’t overmix the batter to keep the cake light and fluffy.
Bake to Perfection
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown. Let the cake cool completely on a cooling rack before frosting.
Make the Frosting
While the cake cools, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable. Tip: If the frosting is too thick, add a tablespoon of coconut milk to thin it out.
Frost and Garnish
Spread the frosting evenly over the cooled cake. Sprinkle the top with additional shredded coconut for extra texture and flavor. Slice and serve to enjoy your tropical delight!
Tips and Tricks
For an even more intense coconut flavor, you can toast the shredded coconut before adding it to the batter or using it as garnish. Toasting brings out the coconut’s natural oils and enhances its sweetness. If you’re short on time, you can use a store-bought cream cheese frosting and mix in some coconut extract for a quick fix. Always ensure your cream cheese and butter are at room temperature before making the frosting to avoid lumps. For a lighter version, you can substitute the coconut milk with light coconut milk and reduce the amount of powdered sugar in the frosting.
Recipe Variations
- Add a layer of pineapple jam between the cake and frosting for a piña colada twist.
- Mix in some chopped macadamia nuts into the batter for added crunch.
- Use a chocolate cake mix instead of white for a chocolate coconut version.
- Top the frosted cake with fresh berries for a colorful and fruity contrast.
- Incorporate a teaspoon of rum extract into the frosting for an adult-only version.
Frequently Asked Questions
Can I use a different type of cake mix?
Absolutely! While white cake mix is recommended for its neutral flavor that lets the coconut shine, you can experiment with yellow or even lemon cake mix for different flavor profiles. Just keep in mind that the color and taste of the final product will vary.
How do I store the coconut cake?
This cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture and flavor.
Can I make this cake gluten-free?
Yes, simply use a gluten-free white cake mix and ensure all other ingredients, especially the shredded coconut, are certified gluten-free. The recipe’s steps remain the same, and you’ll still end up with a delicious cake.
Summary
This coconut cake recipe made with cake mix is a quick, easy, and delicious way to bring a taste of the tropics to your table. Perfect for any occasion, it’s sure to be a hit with coconut lovers and dessert aficionados alike.
