Easy Coconut Cake
This Moist and Fluffy Easy Coconut Cake is made with coconut milk, shredded coconut, and a coconut-flavored frosting. Perfect for birthdays, holidays, or any celebration!
Servings: 12
Ingredients
Cake
- 1 15.25-ounce White Cake Mix
- 1 14-ounce can Unsweetened Full-Fat Coconut Milk
- 3 Eggs
- 1 teaspoon Coconut Extract
- 2 cups Shredded Coconut Flakes, sweetened
Frosting
- 1 12-ounce tub White Frosting (or use homemade)
- 1 teaspoon Coconut Extract
Topping
- 1 ¼ cups Shredded Coconut Flakes, sweetened
Instructions
Prep
- Heat oven to 350°F. Grease 2 9-inch round cake pans. (For a 9x13-inch baking dish, grease as usual. For a 10–12 cup Bundt pan, grease more heavily.).
Mix the Cake Batter
- To a large mixing bowl, add the cake mix and the can of coconut milk. Use a hand mixer and mix on low speed until just combined to avoid splashing, then increase to medium speed.
- Beat in the eggs, one at a time. Beat about 2 minutes.
- Stir in the coconut extract and the coconut flakes.
Bake the Cake
- Pour the cake batter into the prepared pans and bake for 25–30 minutes. (9x13-inch dish: 30–35 minutes. Bundt pan: 45–55 minutes).
- Check for doneness with a toothpick or skewer (it should come out clean or with a few moist crumbs).
- Let the cake cool in the pans 10–15 minutes. Then run a thin knife around the edges and turn onto a wire rack to finish cooling completely (9x13: leave in the pan to cool. Bundt: Cool for about 20–25 minutes in the pan before inverting onto a rack or a plate to finish cooling).
Make the Frosting
- You can use your own homemade white frosting, or buy a 12-ounce tub of it at the store.
- If using a tub of frosting from the store, transfer it to a medium bowl, add the coconut extract, and beat it using a hand mixer to fluff it up.
Frost the Cake
- When the cakes have cooled completely, place one cake layer on a serving plate, spread frosting evenly over the top, add a generous layer of coconut flakes, then stack the second cake layer on top.
- Frost the layered cake on the top and all sides.
- Use your hand to press handfuls of shredded coconut onto the sides, then on top of the cake. It should use about a cup of coconut, but you can use however much you like (If frosting a 9”x13”, you will just frost and add coconut to the top).
Serve
- Slice and serve with ice cream, or with a nice cup of tea or coffee!
Notes
Storage: This cake keeps well when covered at room temperature for a day, or refrigerated up to 3 days.
Cupcake option: This batter makes 12–18 cupcakes. Bake at 350°F for 18–22 minutes and frost with coconut frosting and coconut flakes.
Nutrition
Serving: 1 slice | Calories: 388kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Sodium: 281mg | Sugar: 46g
