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Easy Coconut Cake

A sweet, tropical, and effortlessly delicious cake made from a doctored cake mix for ease. Moist from the coconut milk, added shredded coconut flakes, and sour cream gives it that homemade taste. Top it with rich, tangy cream cheese frosting that pairs perfectly with the coconut flavor.
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cake mix, classic, comfort food, fresh ingredients
Yield: 16
Calories: 422kcal
Author: Sweet Ordeal

Materials

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

Calories: 422kcal | Carbohydrates: 47g | Protein: 3g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 200mg | Potassium: 139mg | Fiber: 2g | Sugar: 44g | Vitamin A: 590IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg