Coconut Cake With Cream Cheese Coconut Frosting
This Coconut Cake With Cream Cheese Coconut Frosting is a dreamy dessert for coconut lovers, featuring a moist cake topped with velvety cream cheese frosting and shredded coconut.
Servings: 12 servings
Calories: 430kcal
Equipment
- Mixing Bowl
- 9x13-inch baking pan
Ingredients
For the 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 teaspoons coconut extract
- 1 cup sour cream
For the frosting:
- 1/4 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 teaspoons coconut extract (optional)
- 1 teaspoon vanilla extract
- 1 oz coconut milk
- 4 cups powdered sugar
- 1 to 2 cups shredded coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, combine the cake mix, oil, eggs, coconut milk, coconut extract, and sour cream. Beat for 4 minutes until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat together the cream cheese, butter, coconut extract (if using), vanilla, and coconut milk until smooth.
- Gradually add powdered sugar, beating until light and fluffy.
- Spread frosting over the cooled cake and top with shredded coconut. Toast coconut for added flavor if desired.
Notes
Refrigerate for up to 5 days or freeze tightly wrapped slices for up to 3 months. Let sit at room temperature for 20 minutes before serving.
Nutrition
Calories: 430kcal | Fat: 23g