Amazingly Easy Coconut Cake Recipes with Cake Mix
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.
Servings: 16 cups
Equipment
- Two round cake pans, eight inches
- Wax paper
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.
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