Coconut cake is loved by many sweet tooth enthusiasts. Its delectable vanilla flavor combined with mouthwatering coconut makes it a popular dessert. This easy coconut cake recipe with cake mix is simple to make and does not require any baking experience.
This is the perfect cake for any special occasion. It is moist, light, fluffy and has a sweet coconut taste. Using a cake mix to make coconut cake guarantees an easy and delicious cake.
What Is Coconut Cake?
Coconut cake originated in the Southern region of the United States. It is typically made with a white or yellow cake. Most coconut cakes do not have coconut in them, but milk is often substituted for coconut milk in the cake batter.
The cake is frosted with a 7-minute frosting, a cream cheese frosting, a buttercream frosting or a whipped frosting. The cake is filled with either a layer of frosting or coconut pastry cream. The outside of the cake is covered in shredded coconut, which can be toasted or just sweetened.
A coconut poke cake is a popular twist on the classic cake. Unlike coconut cake which is often made in a round cake pan, poke cake is made in a rectangular or square cake pan. Holes are poked into the cake and filled with some form of coconut cream.
Coconut cakes are a common Easter dessert. They are often made in a lamb shaped cake pan. They are often entirely frosted with the body topped in coconut and the face decorated with colored frosting or Easter candies.
What You Will Need for This Recipe
Ingredients
To make this coconut cake recipe with cake mix, you will need:
- 1 box butter recipe yellow cake mix
- ½ cup butter softened
- ¾ cup canned coconut milk
- ½ cup water
- 3 eggs
- 1 bag flaked coconut
- 2 cups sugar
- 1 container (16 oz) sour cream
- 1 container (8 oz) frozen whipped topping, thawed
- ¼ teaspoon coconut extract
Why Accurate Measurements are Important for Baking?
Equipment
To prepare this recipe you will need:
- Two large mixing bowls
- A medium mixing bowl
- Two round cake pans, eight inches
- Wax paper
- An electric mixer
- A spatula
- A wooden spoon
You may also make this recipe with a white cake mix, as it can also be used for coconut cakes. Adjust the cake portion of the recipe to the instructions on the box.
Step by Step Instructions
Step One: Preheat Oven and Prepare Cake Pans
Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease the cake pans with shortening. Line the pans with wax paper, then grease and lightly flour.
Step Two: Prepare the Cake Mix
In a large mixing bowl, add cake mix, butter, coconut milk, water, and eggs at low speed with an electric mixer for thirty seconds. Beat on medium speed for two minutes.
Step Three: Bake the Cake
Evenly pour the cake batter into the two cake pans. Bake for 33 to 38 minutes. Use a toothpick to determine if the cake is done by inserting it into the cake, if it comes out clean the cake is fully baked. Cool the cake for ten minutes in the pan, then remove and cool for 40 minutes.
Step Four: Prepare the Filling
In a medium bowl, mix together two cups of coconut, sugar and sour cream. In a large bowl, set aside two cups of the mixture.
Step Five: Fill the Cakes
Cut each cake horizontally, creating two layers. Spread the filling evenly over the cut side of the cake. Repeat the layers twice. Then top with the remaining cut layer of cake.
Step Six: Prepare the Frosting
Take the two cups of mixture you set aside from the filling and add whipped topping, coconut extract and remaining one cup of coconut. Stir together until the frosting is evenly mixed.
Step Seven: Frost the Cake
Frost the cake with the whipped frosting and press the remaining coconut mixture onto the cake. Refrigerate eight hours before serving.
Tips and Tricks for an Amazing Coconut Cake Mix
If you want to cover your cake in toasted coconut, bake your coconut flakes in the oven for two to four minutes at 350 degrees Fahrenheit. This creates a nice flavor in the coconut and gives it a nice crispy texture.
Some people like to make their coconut cake extra moist, so they brush it with a layer of simple syrup before frosting it. To make simple syrup, take equal parts water and sugar and heat in a saucepan over medium heat. Once the mixture is clear, remove from the stove and let cool before using.
You can get shredded coconut at most grocery stores and on Amazon. You can also get shredded coconut in the frozen fruit section at grocery stores. Some people also prefer to grate coconuts to get a freshly shredded coconut.
Though this recipe calls for the coconut cake to be refrigerated eight hours before serving, you can serve it prior to that if it is to your liking. You may store this cake in the refrigerator for up to five days in an airtight container and up to three months in the freezer. Let the cake thaw for 15 minutes at room temperature before serving.
You may also make this recipe as a poke cake. Instead of baking this cake in two round cake pans, bake in a 13 x 9-inch pan. Then after the cake is baked, poke holes into the cake and pour in a can of cream of coconut while the cake is still warm. Once the cake is cooled, frost with the whipped frosting and top with shredded coconut.
Amazingly Easy Coconut Cake Recipes with Cake Mix
Equipment
- Two large mixing bowls
- A medium mixing bowl
- Two round cake pans, eight inches
- Wax paper
- An electric mixer.
- A spatula
- A wooden spoon
Ingredients
- 1 box butter recipe yellow cake mix
- ½ cup butter softened
- ¾ cup canned coconut milk
- ½ cup water
- 3 eggs
- 1 bag flaked coconut
- 2 cups sugar
- 1 container (16 oz) sour cream
- 1 container (8 oz) frozen whipped topping thawed
- ¼ teaspoon coconut extract
Instructions
- Step One: Preheat Oven and Prepare Cake Pans
- Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease the cake pans with shortening. Line the pans with wax paper, then grease and lightly flour.
- Step Two: Prepare the Cake Mix
- In a large mixing bowl, add cake mix, butter, coconut milk, water, and eggs at low speed with an electric mixer for thirty seconds. Beat on medium speed for two minutes.
- Step Three: Bake the Cake
- Evenly pour the cake batter into the two cake pans. Bake for 33 to 38 minutes. Use a toothpick to determine if the cake is done by inserting it into the cake, if it comes out clean the cake is fully baked. Cool cake for ten minutes in pan, then remove and cool for 40 minutes.
- Step Four: Prepare the Filling
- In a medium bowl, mix together two cups of coconut, sugar and sour cream. In a large bowl, set aside two cups of the mixture.
- Step Five: Fill the Cakes
- Cut each cake horizontally, creating two layers. Spread the filling evenly over the cut side of the cake. Repeat the layers twice. Then top with the remaining cut layer of cake.
- Step Six: Prepare the Frosting
- Take the two cups of mixture you set aside from the filling and add whipped topping, coconut extract and remaining one cup of coconut. Stir together until the frosting is evenly mixed.
- Step Seven: Frost the Cake
- Frost the cake with the whipped frosting and press the remaining coconut mixture onto the cake. Refrigerate eight hours before serving.
Notes
- If you want to cover your cake in toasted coconut, bake your coconut flakes in the oven for two to four minutes at 350 degrees Fahrenheit. This creates a nice flavor in the coconut and gives it a nice crispy texture.
- Some people like to make their coconut cake extra moist, so they brush it with a layer of simple syrup before frosting it. To make simple syrup, take equal parts water and sugar and heat in a saucepan over medium heat. Once the mixture is clear, remove from the stove and let cool before using.
- You can get shredded coconut at most grocery stores and on Amazon. You can also get shredded coconut in the frozen fruit section at grocery stores. Some people also prefer to grate coconuts to get a freshly shredded coconut.
- Though this recipe calls for the coconut cake to be refrigerated eight hours before serving, you can serve it prior to that if it is to your liking. You may store this cake in the refrigerator up to five days in an airtight container and up to three months in the freezer. Let the cake thaw for 15 minutes at room temperature before serving.
- You may also make this recipe as a poke cake. Instead of baking this cake in two round cake pans, bake in a 13 x 9-inch pan. Then after the cake is baked, poke holes into the cake and pour in a can of cream of coconut while the cake is still warm. Once the cake is cooled, frost with the whipped frosting and top with shredded coconut.
A Delicious and Easy Coconut Cake Mix
Coconut cake is known for its light and fluffy texture. It is a moist cake and the sweet coconut perfectly compliments it. It is a great cake for any special occasion, as it is loved by many people.
This classic Southern dessert is one you will want to add to your cookbook. If you tried this recipe, please share your experience making it.
Please comment if you enjoyed this article or have any remarks regarding this recipe!