Description

An easy and quick coconut cake that is moist, tender, and bursting with coconut flavor. Made with cake mix, coconut milk, shredded coconut, and coconut extract, soaked with cream of coconut, topped with creamy frosting and shredded coconut.

Ingredients

1 box white or yellow cake mix

1 cup canned coconut milk (or regular milk)

1/3 cup vegetable oil

3 large eggs

1 tsp coconut extract (optional)

1/2 cup sweetened shredded coconut

1/2 cup cream of coconut (like Coco Lopez – not coconut milk)

1 cup sweetened shredded coconut (for topping)

1 tub (8 oz) whipped topping (like Cool Whip)

1/2 cup sour cream or 1 block cream cheese (softened)

1/4 cup powdered sugar (optional)

1/2 tsp coconut extract (optional, for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan.
In a large bowl, mix the cake mix, coconut milk, vegetable oil, eggs, and coconut extract until well combined. Stir in the shredded coconut.
Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still warm, use a fork to poke holes all over the top. Pour the cream of coconut evenly over the cake so it soaks in. Let the cake cool completely.
To make the frosting, combine whipped topping with sour cream or softened cream cheese. Add powdered sugar and coconut extract if using, and mix until smooth.
Spread the frosting over the cooled cake.
Sprinkle the shredded coconut over the frosting. Chill the cake before serving for the best flavor and texture.

Notes

Use coconut milk for richer coconut flavor, but regular milk works fine.

Cream of coconut is thicker and sweeter than coconut milk; key for soaking the cake.

For dairy-free, use dairy-free whipped topping, sour cream alternatives, and dairy-free cake mix.

Freeze unfrosted cake for up to 2 months; thaw and frost when ready.

Toast shredded coconut in a dry skillet over medium heat, stirring constantly to avoid burning.

Store covered in the refrigerator up to 4 days; let sit at room temperature before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 25g
Sodium: 320mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg