Description
This Easy Coconut Cake is a delightful treat made with coconut milk and cream cheese. It’s incredibly simple to make and perfect for dessert lovers seeking a quick, delicious homemade cake!
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 your oven according to the cake mix package instructions and prepare a baking pan.
- In a large mixing bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until smooth and well blended.
- Fold in ½ cup of shredded sweetened coconut to the batter for added flavor.
- Pour the batter into the prepared baking pan and bake as instructed on the cake mix box until a toothpick comes out clean.
- While the cake is baking, whip together the softened cream cheese, unsalted butter, powdered sugar, salt, and coconut extract until creamy and smooth to create the frosting.
- Allow the cake to cool before spreading the cream cheese frosting evenly over the top.
- Finally, sprinkle the shredded coconut on top for a delightful finishing touch.
Notes
Using canned coconut milk enhances the flavor, but regular milk can be used as a substitute.
The cake can be made ahead of time and stored in the refrigerator to maintain freshness.
Feel free to add more shredded coconut to the frosting or topping for an extra coconut flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg