Description
This Easy Coconut Cake is a must-try for dessert lovers! With its moist texture from coconut milk and rich flavor from cream cheese, it’s simple to make and perfect for any gathering.
Ingredients
Scale
- 1 box (approx. 14-15 ounces) white cake mix
- 1 cup canned coconut milk
- ⅓ 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 the oven according to the cake mix package instructions.
- In a large mixing bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until smooth.
- Fold in the shredded sweetened coconut until evenly distributed.
- Pour the batter into a prepared cake pan and bake according to package directions.
- While the cake is cooling, in another bowl, beat together the softened cream cheese and unsalted butter until smooth.
- Gradually add the powdered sugar and salt, mixing until well combined.
- Stir in the coconut extract for added flavor.
- Once the cake is completely cool, frost the top with the cream cheese mixture.
- Sprinkle the additional shredded coconut on top for decoration.
Notes
For a richer flavor, let the cake chill in the refrigerator for a few hours after frosting.
Feel free to adjust the amount of shredded coconut based on your preference.
This cake can be stored in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg