Easy Coconut Cake
User Reviews
5
Easy Coconut Cake
Description
This recipe uses a standard white cake mix enhanced with coconut extract and cream of coconut for distinctive coconut notes. After mixing, the batter is baked until lightly browned and a toothpick inserted comes out clean. While still warm, holes are poked over the surface, then a mixture of cream of coconut and milk is poured over to soak into the cake, increasing moistness and flavor.
The cake is left to cool completely before frosting with a coconut buttercream made from softened butter, powdered sugar, additional cream of coconut, and coconut extract. A final sprinkle of sweetened flaked coconut on top adds texture and visual appeal. The cake’s texture is moist and tender with layered coconut taste from both soaking and frosting.
This cake stores well refrigerated for up to five days and can be made one to two days ahead. It is best served at room temperature, though some prefer it cold. The recipe suggests sourcing cream of coconut from beverage mixers sections.
Ingredients
Cake:
- 1 (15.9 oz) white cake mix box
- 3 egg
- 1 cups water
- 1/3 cup vegetable oil
- 1/2 teaspoon coconut extract
- 1 cup cream of coconut
- 1/2 cup milk
- 1/2 cup sweetened flaked coconut
Coconut Buttercream Frosting:
- 1/2 cup unsalted butter 1 stick
- 2 cups powdered sugar
- 1-2 teaspoons coconut extract
- 1/3 cup cream of coconut
Instructions
To make the cake:
- Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the cake mix, eggs, water, coconut extract, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes until top of cake is lightly browned and a toothpick inserted in the center comes out clean.
- Remove cake from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup cream of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
- After cake is completely cool, top with coconut buttercream frosting and sprinkle with coconut (toasted or not). Store any leftover cake in the refrigerator. Enjoy!
To make the frosting:
- Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
- Once butter and sugar have come together, gradually beat in the remaining cream of coconut (about 1/3 cup). Add the coconut extract 1 teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.
To make the toasted coconut:
- Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring once or twice while cooking. Toast until lightly browned all over, then remove from the oven.
Notes
- Cream of Coconut is often found with mixers for cocktails or beverages; check the appropriate store section.
- Store the frosted cake covered in the refrigerator for up to five days to maintain freshness.
- Make the cake one to two days ahead; remove from the fridge and bring closer to room temperature 1-2 hours before serving for best flavor.
- The cake also tastes good served chilled if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 341mg | 14% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 313IU | 6% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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