Best Coconut Cake Recipe with Fresh Coconut
User Reviews
4.2
Best Coconut Cake Recipe with Fresh Coconut
Description
The Best Coconut Cake Recipe with Fresh Coconut starts with a white cake mix base enhanced by sour cream, vegetable oil, eggs, and a significant amount of cream of coconut, which imparts moisture and a distinct coconut taste. The batter is divided into three pans and baked until a clean toothpick test indicates doneness, yielding soft but sturdy cake layers. The frosting is made by blending cream cheese with powdered sugar and either vanilla or optional coconut extract, resulting in a creamy, thick topping. A generous coating of fresh or frozen shredded coconut adds both flavor and texture. This cake combines moist layers with a rich, smooth frosting and textured coconut topping for a well-rounded dessert.
This cake is best served once the layers and frosting have fully cooled and set to allow the flavors to meld. The texture offers a balance between the tender crumb of the coconut-infused cake and the creamy cream cheese frosting, offset by the slight chewiness of the coconut flakes. It is a fitting choice for birthdays or gatherings requiring a classic, coconut-flavored dessert.
For the frosting, the amount of milk can be adjusted to achieve a spreadable but thick consistency, avoiding a runny finish. The cake layers cool initially in the pan to stabilize before transferring to a wire rack, which helps preserve the crumb structure. A two-layer version is also possible by using two 9-inch pans and the same preparation steps, allowing flexibility in portion size.
Ingredients
Cake
- 2 boxes white cake mix 15.25 oz each
- 16 ounces sour cream
- 1/2 cup vegetable oil
- 6 large egg
- 15 ounces cream of coconut such as Coco López or Real Coco
- 2 tablespoons coconut extract optional
Frosting
- 16 ounces cream cheese use a block NOT whipped
- 4 tablespoons milk See note 1 below
- 2 pounds powdered sugar
- 2 teaspoons vanilla extract or coconut extract
- 4 bags coconut about 24 oz, fresh frozen
Instructions
Cake
- Heat oven to 350°F
- Prepare three 9 inch cake pans by lightly greasing and then dusting with flour. Cut a piece of parchment paper to fit the bottom of each pan.
- Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. For a little extra boost of coconut flavor you can add 2 tablespoons of coconut extract (optional).
- Divide cake batter evenly between the three prepared 9” pans. Each pan should be filled to slightly higher than 1/2 to ensure that the cake does not overflow as it bakes. You may have extra batter.
- Place pans in the oven and bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
- Remove the pans from the oven and let the cakes cool in the pan for 5-10 minutes. Then remove the cakes from the pan and let them cool on a wire rack until room temperature.
Frosting
- Whisk powdered sugar and cream cheese together in the bowl of your mixer.
- Add vanilla or coconut extract and keep whisking.
- Test the consistency. The frosting should be thick but spreadable. If it is too firm add a small amount of milk and whisk again. See note #1.
Assemble Cake
- Remove the parchment paper from each layer of cake.
- Place one cooled cake layer on a cake board (this will make it easier to move cake to the freezer. If you are not freezing it you can skip this step). Frost the top of the layer and place the second layer on top. Frost the top of that layer and place the third and final layer on top.
- Frost the top and sides of the cake.
- Press coconut into sides and onto top of cake.
- Once cake is frosted wrap it in a layer of plastic wrap and then a layer of aluminum foil and place in the freezer. Take it out to thaw at least 4 hours before you are ready to serve.
Notes
- The frosting consistency can be adjusted with a small amount of milk; aim for a thick but spreadable texture without making it runny.
- You can make a two-layer version by using two 9-inch pans instead of three, keeping all other instructions the same.
- Allow the cakes to cool completely after baking to prevent the frosting from melting during application.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 566kcal | 28% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 503mg | 21% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 550IU | 11% |
| Calcium | 270mg | 27% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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