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Easy Coconut Cake Recipe

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4.3 from 28 reviews

This Easy Coconut Cake features a moist white cake enhanced with rich coconut milk, coconut extract, and shredded coconut flakes, topped with creamy coconut-infused frosting and a generous sprinkling of sweetened shredded coconut. Perfectly simple to make and delightfully tropical, it is ideal for any occasion and can even be transformed into cupcakes.

Ingredients

Cake

  • 1 15.25-ounce White Cake Mix
  • 1 14-ounce can Unsweetened Full-Fat Coconut Milk
  • 3 Eggs
  • 1 teaspoon Coconut Extract
  • 1 ½ cups Shredded Coconut Flakes, sweetened

Frosting

  • 1 12-ounce tub White Frosting (or homemade)
  • 1 teaspoon Coconut Extract

Topping

  • 1 ¼ cups Shredded Coconut Flakes, sweetened

Instructions

  1. Prep: Preheat your oven to 350°F. Grease two 9-inch round cake pans thoroughly. If using a 9×13-inch baking dish, grease as usual. For a Bundt pan (10–12 cup size), grease more heavily to prevent sticking.
  2. Mix the Cake Batter: In a large mixing bowl, combine the white cake mix with the can of unsweetened full-fat coconut milk. Using a hand mixer, start mixing on low speed to avoid splashing, then increase to medium speed until just combined. Beat in the eggs one at a time, continuing to beat for about 2 minutes. Stir in the coconut extract and the shredded sweetened coconut flakes.
  3. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes for 9-inch rounds, 30–35 minutes if using a 9×13-inch pan, or 45–55 minutes for a Bundt pan. Test for doneness with a toothpick—it should come out clean or with a few moist crumbs. Let the cakes cool in the pans for 10–15 minutes; then loosen the edges with a thin knife and invert onto wire racks to cool completely. For a 9×13-inch pan, allow the cake to cool in the pan. Bundt cakes should cool 20–25 minutes in the pan before inverting.
  4. Make the Frosting: Use a store-bought 12-ounce tub of white frosting or your favorite homemade version. Transfer the frosting to a medium bowl, add 1 teaspoon of coconut extract, and use a hand mixer to beat and fluff the frosting for a smooth finish.
  5. Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top, then sprinkle generously with shredded coconut flakes. Stack the second cake layer on top, and frost the top and all sides of the cake.
  6. Add Topping: Press handfuls of shredded coconut flakes onto the frosted sides and top of the cake to coat nicely. Use about a cup of coconut, adjusting to your preference. If using a 9×13-inch pan cake, frost and add coconut flakes only on the top.
  7. Serve: Slice and serve the coconut cake with ice cream or alongside a warm cup of tea or coffee for a delightful treat.

Notes

  • Storage: Keep the cake covered at room temperature for up to one day, or refrigerate for up to three days to maintain freshness.
  • Cupcake Option: This batter can be used to make 12–18 cupcakes. Bake cupcakes at 350°F for 18–22 minutes and frost with the coconut frosting and shredded coconut flakes as desired.

Find it online: https://flavorspath.com/easy-coconut-cake-recipe/