Coconut Cake
The best coconut cake recipe. Spongy white with deep coconut flavor wrapped up in coconut buttercream.
Ingredients
Cake
- 1 box white cake mix
- 1 3/4 cup canned coconut milk
- 3 eggs
Frosting
- 8 ounces cream cheese
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 tsp coconut extract
- sweetened coconut flakes to decorate
Instructions
Cake
- Preheat your oven to 350 degrees
- In a standing mixer combine the cake box mix, coconut milk and eggs. Mix until combined and smooth.
- Grease and line two 9 inch cake pans with parchment paper. Pour half of the batter into each pan.
- Bake for 22 minutes. Remove and allow to cool before removing from the cake pan.
- Once cool, remove the cakes from the pans. Wrap each in plastic wrap and place in the freezer to chill for at least 15 minutes before frosting.
Frosting
- In a standing mixer combined the cream cheese and butter, beat until smooth.
- Add the powdered sugar mix until combined.
- Add the coconut extract in.
- Whip on high for about 2 minutes until lighter in color and texture
Assemble
- Place the first cake layer down on a cake board or tray, frost the top of the cake with a nice thick layer.
- Place the second layer on top of the first frosted cake layer.
- Frost all the sides and top of the cake.
- Sprinkle and press on sweetened coconut flakes all around the top and sides of the frosted cake.
- Enjoy!
Nutrition
Calories: 615kcal Carbohydrates: 78g Protein: 5g Fat: 33g Saturated Fat: 22g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 101mg Sodium: 382mg Potassium: 165mg Fiber: 1g Sugar: 59g Vitamin A: 786IU Vitamin C: 1mg Calcium: 129mg Iron: 2mg