Description
This delightful coconut cream cake is light, fluffy, and topped with a rich cream cheese frosting and extra coconut. Perfect for any occasion!
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 oven to 350°F. Grease and flour a 9×13-inch cake pan.
- Using a hand mixer or whisk (by hand), mix the cake mix with the eggs, coconut milk, and oil until smooth. Fold in ½ cup (40g) coconut.
- Bake cake until light golden and a toothpick comes out clean from the center of the cake, approximately 19-24 minutes. Cool completely before frosting.
- Beat cream cheese and butter with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth, then add powdered sugar, salt, and extract. Mix on medium speed until smooth and spreadable.
- Spread frosting on cooled cake and top with additional coconut.
- Store loosely covered for up to 3 days in the refrigerator.
Notes
- This cake can be served chilled for a refreshing dessert.
- It can also be decorated with additional fresh fruits for a colorful presentation.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg