Description
This Easy Coconut Cake features a delightful combination of coconut milk, shredded coconut, and cream cheese. Perfect for gatherings, this cake is both simple to make and bursting with flavor, making it a must-try for cake lovers!
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 and prepare your cake pans according to the package instructions.
- In a mixing bowl, combine the white cake mix, coconut milk, vegetable oil, and eggs. Beat until well blended.
- Fold in the shredded coconut until evenly distributed in the batter.
- Pour the batter into prepared pans and bake for the time specified on the cake mix box, or until a toothpick comes out clean.
- While the cake is baking, prepare the frosting by beating together softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, salt, and coconut extract, mixing until well combined and fluffy.
- Once the cakes have cooled, frost the top of one layer, place the second layer on top, and frost the entire cake.
- Decorate the cake with additional shredded coconut on top.
Notes
Ensure your cream cheese and butter are at room temperature for a smoother frosting.
You can adjust the amount of shredded coconut on top based on your preference.
This cake pairs well with tropical fruits for a refreshing twist.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg