Coconut Cake With Cream Cheese Coconut Frosting
Creamy, tender, and full of coconut flavor, this Coconut Cake With Cream Cheese Coconut Frosting is the kind of dessert that brings sunshine to any table.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch baking pan
- Hand Mixer
- Spatula
- Wire Rack
Ingredients
Cake Ingredients
- 1 box white cake mix Use a standard box mix.
- 1/4 cup vegetable oil
- 3 large eggs Room temperature.
- 8 oz coconut milk Shake well if using canned.
- 1 1/2 teaspoons coconut extract
- 1 cup sour cream
Frosting Ingredients
- 1/4 cup unsalted butter Softened.
- 8 oz cream cheese Softened.
- 1 1/2 teaspoons coconut extract Optional for frosting.
- 1 teaspoon vanilla extract
- 1 oz coconut milk
- 4 cups powdered sugar
- 1 to 2 cups shredded coconut For garnish; sweetened or unsweetened.
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly with butter or nonstick spray. Line with parchment for easy removal if you like.
- In a large bowl, combine the box white cake mix, 1/4 cup vegetable oil, 3 large eggs, 8 oz coconut milk, 1 1/2 teaspoons coconut extract, and 1 cup sour cream. Use a hand mixer or stand mixer and beat on medium speed for 4 minutes until the batter is smooth and slightly aerated.
- Pour the batter into the prepared 9x13 pan, spreading it evenly with a spatula so the top is level.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- For the frosting, beat together 1/4 cup softened unsalted butter and 8 oz softened cream cheese until creamy and smooth. Add 1 1/2 teaspoons coconut extract (optional), 1 teaspoon vanilla extract, and 1 oz coconut milk, and beat to combine.
- Gradually add 4 cups powdered sugar, about 1 cup at a time, beating on low then medium until the frosting is light and fluffy and spreads easily. Taste and adjust coconut extract if needed.
- Spread the frosting evenly over the cooled cake with an offset spatula. Top with 1 to 2 cups shredded coconut. For extra flavor, toast the shredded coconut lightly in a dry skillet over medium heat for 3–5 minutes until golden, then sprinkle on top.
Notes
Store the frosted cake covered in the refrigerator for up to 5 days. You can freeze unfrosted cake layers wrapped tightly for up to 3 months.