Easy Coconut Cake
If you’re craving something sweet, tropical, and effortlessly delicious, this Easy Coconut Cake is for you. This doctored cake mix will be your next go-to dessert. It’s moist, fluffy, and loaded with coconut flavor — and the best part? It comes together with minimal effort but tastes like it’s straight out of Grandma’s kitchen.
Whether you’re baking for Easter, a summer BBQ, or just because you love coconut, this recipe is a crowd-pleaser that will have everyone asking for seconds (and the recipe).
Making a frosted Easy Coconut Cake
The Coconut Cake
Start by preheating the oven to 350° and preparing the cake pans. As shown, I used two 8-inch cake pans for this recipe.
To prepare the cake pans, spray the bottoms only. Then, place either a coffee filter (my favorite) or cut some parchment paper to size, then lightly spray a second time. Set aside for now.
Next, add the wet ingredients to a large bowl. This includes the egg whites, coconut milk, oil, sour cream (full fat), coconut extract, and fresh lime zest.
Beat these ingredients until combined, then reduce the speed to LOW and add the dry cake mix. Stir the cake mix into the wet ingredients just until mixed, then stop. In other words, do not over mix or your cake may end up dense and tough.
Fold in the coconut flakes, then pour the cake batter into the prepared cake pans.
Time to bake.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean or with dry cake crumbs. If the toothpick is wet, the cake is not done. Set the timer for a few more minutes, then re-check.
Let the cake cool for about 10 minutes in the cake pans, then run a knife around the edges to loosen. Remove the cake layers from their pans onto a wire rack to cool completely while you make the frosting.
The Coconut Cream Frosting
In a large bowl, beat the butter, cream cheese, and extracts on MEDIUM speed until smooth and creamy. Scrape sides as necessary to avoid cream cheese lumps.
Reduce the beaters to LOW speed, then add the powdered sugar and coconut milk in batches until combined. Increase speed to MEDIUM until frosting is light and fluffy.
Putting it all together.
Place the first cake layer on a plate. Spread a decent layer of frosting over top, then place the second cake layer on top of that.
Frost the sides and top with frosting.
The next step is to press the coconut flakes into the frosting on the sides and top. This can be messy, but very worth it.
I like to pinch a small amount of coconut, then press it lightly into the sides. Once the coconut touches the frosting, it should stick. Of course, not all of it will stick, so some falls, but just pinch it back up and stick it to the next spot.
The top is pretty easy, just sprinkle it on.
With all that cream cheese and coconut milk in the frosting, I like to refrigerate this cake, but take it out 30 minutes before serving to let it warm up a bit.
You can have your cake, and eat it, too!
- Texas Lemonade Sheet Cake
- Zucchini Cake
- Tropical Orange Crush Cake
- Cranberry Sauce Coffee Cake
- Angle Food Cherry Roll Cake
- Best Chocolate Rum Cake
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Easy Coconut Cake
Ingredients
Coconut Cake:
- 4 large egg whites
- 1 cup coconut milk, canned, full-fat
- 1/2 cup vegetable oil
- 1/2 cup sour cream, room temperature
- 1 1/2 tsp. coconut extract
- 1 tsp. grated lime peel
- 1 box (14.25 oz.) white cake mix, such as Betty Crocker Super Moist
- 1 cup sweetened coconut flakes
Coconut Cream Frosting:
- 1 cup salted butter, softened
- 8 oz. cream cheese, softened
- 1/2 tsp. coconut extract
- 1/2 tsp. vanilla extract
- 5 cups powdered sugar
- 2 Tbsp. coconut milk, canned, full-fat
- 2 cups sweetened coconut flakes
Instructions
- Preheat oven to 350° and line bottoms of 2 – 8-inch round cake pans with parchment paper or coffee filters, then spray lightly with non-stick spray. Do not grease the sides.
Coconut Cake:
- In large bowl, mix together egg whites, coconut milk, oil, sour cream, coconut extract, and lime zest,. Add dry cake mix. Beat only until combined, do not over mix. Fold in coconut flakes.
- Divide evenly between two cake pans and bake for 30 – 34 minutes, or until a toothpick inserted into the center comes out clean or with dry crumbs. If the toothpick is wet, bake a few more minutes, then test again.
- Let cake cool in pan for 10 minutes, then run a knife around sides to loosen. Remove cake from pans to wire rack to cool completely while you make the frosting.
Coconut Cream Frosting:
- In large bowl, beat the butter, cream cheese, and extracts on MEDIUM speed until smooth and creamy. Reduce beaters to LOW speed; add powdered sugar and coconut milk in batches until combined. Increase speed to MEDIUM until frosting is light and fluffy.
- Spread frosting on top of bottom layer of cake. Place second cake layer on top, frost sides and top.
- Press coconut flakes into sides and on top. Enjoy!
Nutrition
Easy Coconut Cake
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