Looking for a dessert that’s equal parts simple and indulgent? This Coconut Cake with Cream Cheese Coconut Frosting is the perfect choice for any occasion. With the help of a boxed cake mix, this recipe delivers all the homemade charm of a scratch cake but with half the effort. Moist, rich, and bursting with coconut flavor, this cake will quickly become a go-to favorite for coconut lovers.
Growing up, my grandmother always had a way of turning simple ingredients into unforgettable desserts, and this Coconut Cake was no exception. I remember sneaking into the kitchen as she topped the cake with fluffy cream cheese frosting, eagerly waiting for the shredded coconut to rain down like fresh snow. One bite was all it took to transport us to tropical flavors, even on the chilliest days. Now, it’s a tradition I carry on, and every time I make this cake, it feels like a warm hug from the past.
Why You’ll Love This Coconut Cake With Cream Cheese Coconut Frosting
– Easy to Make: Utilizes a boxed cake mix for convenience.
– Moist and Flavorful: The addition of coconut milk enhances the texture and taste.
– Delicious Frosting: The creamy homemade frosting complements the cake perfectly.
– Coconut Lover’s Dream: Ideal for those who enjoy the rich, nutty flavor of coconut.
Ingredient Notes
– CAKE:
– 1 box white cake mix
– 1/4 cup vegetable oil
– 3 large eggs
– 8 oz coconut milk or cream of coconut
– 1 1/2 tsp coconut extract
– 1 cup sour cream
– FROSTING:
– 1/4 cup butter, softened
– 1 8 oz package cream cheese, softened
– 1 1/2 tsp coconut extract (optional)
– 1 tsp vanilla extract
– 1 oz coconut milk
– 4 cups powdered sugar
– 1 to 2 cups shredded coconut for garnishing
How to Make Coconut Cake With Cream Cheese Coconut Frosting
Step 1: Preparing the Cake
– Preheat the oven to 350 degrees F and grease a 9 x 13-inch pan.
– In a large mixing bowl, combine the cake mix, eggs, coconut extract, vegetable oil, coconut milk, and sour cream. Beat with an electric mixer for 4 minutes.
– Pour the batter into the prepared pan and bake for 30 to 35 minutes until a toothpick comes out clean.
– Let the cake cool completely before frosting.
Step 2: Making the Frosting
– In a bowl, mix the softened cream cheese, butter, vanilla extract, coconut extract, and coconut milk until creamy.
– Gradually add the powdered sugar, one cup at a time, and beat until smooth.
– Generously frost the cooled cake and sprinkle shredded coconut on top.
Storage Options
Store any leftovers of this Coconut Cake in the refrigerator to maintain freshness. Cover it tightly to prevent the frosting from drying out.
Variations and Substitutions
– Use Different Cake Mix: Experiment with flavors by trying a different type of cake mix.
– Almond Extract: Substitute almond extract for the coconut extract for a unique flavor profile.
– Nut Toppings: Instead of shredded coconut, try chopped nuts for a crunchy topping.
– Decorative Icing: Add food coloring to the frosting for a more vibrant appearance.
What to Serve With Coconut Cake With Cream Cheese Coconut Frosting
– Fresh Fruit Salad
– Iced Coffee or Tea
– Vanilla Bean Ice Cream
– Lemonade with Mint
Frequently Asked Questions
Can I use fresh coconut instead of shredded coconut?
– Fresh coconut can be used, but make sure to shred it finely for a better texture.
Can I make this cake ahead of time?
– Yes, you can prepare the cake a day in advance and frost it before serving.
Can I freeze this cake?
– It is possible to freeze the unfrosted cake layers, but the frosting may not retain its texture when thawed.
How can I enhance the coconut flavor?
– Increase the amount of coconut extract or add shredded coconut to the cake batter.
After baking this Coconut Cake with Cream Cheese Coconut Frosting, you can expect a moist and flavorful dessert with a rich coconut taste. The creamy frosting adds a luxurious touch, while the shredded coconut garnish provides a delightful crunch. Serve this cake at parties or gatherings to impress your guests with its homemade charm and delicious flavor.
Coconut Cake With Cream Cheese Coconut Frosting
Ingredients
Cake
- 1 box white cake mix
- 1/4 cup vegetable oil
- 3 eggs
- 8 oz coconut milk or cream of coconut
- 1 1/2 tsp coconut extract
- 1 cup sour cream
Frosting
- 1/4 cup butter, softened
- 1 package 8 oz cream cheese, softened
- 1 1/2 tsp coconut extract (optional)
- 1 tsp vanilla extract
- 1 oz coconut milk
- 4 cups powdered sugar
- 1-2 cups shredded coconut for garnishing
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch pan.
- In a large mixing bowl, combine the cake mix, eggs, coconut extract, vegetable oil, coconut milk, and sour cream. Beat with an electric mixer for 4 minutes.
- Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- In a bowl, mix the softened cream cheese, butter, vanilla extract, coconut extract, and coconut milk until creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until smooth.
- Generously frost the cooled cake and sprinkle shredded coconut on top.
Notes