This Coconut Cake is soft, moist, and filled with rich coconut flavor, topped with a creamy, luscious coconut cream cheese frosting. Perfect for any coconut lover!
Ingredients:
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)
- 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 to 2 cups shredded coconut (for garnishing)
Directions:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- Mix the Cake Batter:
- In a large bowl, combine the cake mix, vegetable oil, eggs, coconut extract, coconut milk (or cream of coconut), and sour cream.
- Beat with an electric mixer for 4 minutes, until the batter is smooth and well combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden pick inserted into the center comes out clean.
- Allow the cake to cool completely before applying frosting.
- Prepare the Frosting:
- In a separate mixing bowl, combine the softened cream cheese, butter, coconut extract, vanilla extract, and coconut milk.
- Beat until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is light and fluffy.
- Frost the Cake:
- Generously frost the cooled cake with the cream cheese coconut frosting.
- Add the Garnish:
- Sprinkle the shredded coconut evenly over the top of the cake for a beautiful, coconut-packed finish.
Tip: For an extra decorative touch, toast some of the shredded coconut before sprinkling it on top for a golden, nutty flavor!