Easy Coconut Cake

This cake is easy to make, and it’s light, moist, coconutty, and delicious.  It reminds me of Springtime.
Coconut Cake


Preheat oven according to cake mix instructions.  For the Betty Crocker mix, heat oven to 350 degrees F.

These are the ingredients. I use a Betty Crocker cake mix, so my measurements are based on those instructions. If you use a different brand, follow their measurements.

These are the ingredients. I use a Betty Crocker cake mix, so my measurements are based on those instructions. If you use a different brand, follow their measurements.

Prepare your cake pan by lightly coating with non-stick spray for baking. I like to use a 10 x 15 inch pan, but you could use a 9 x 13 or even round pans. It's a little messy for a round cake, but if you use dowels to keep the layers from sliding, it would work.

Prepare your cake pan by lightly coating with non-stick spray for baking. I like to use a 10 x 15 inch pan, but you could use a 9 x 13 or even round pans. It’s a little messy for a round cake, but if you use dowels to keep the layers from sliding, it would work.

Combine cake mix, eggs, coconut milk (instead of water), and coconut oil (for the oil) and mix according to package directions.

Combine cake mix, eggs, coconut milk (instead of water), and coconut oil (for the oil) and mix according to package directions.

Spread batter in pan, and bake according to directions on package. For the 10 x 15 size, bake 20-25 minutes.

Spread batter in pan, and bake according to directions on package. For the 10 x 15 size, bake 20-25 minutes.

Remove from oven, and allow to cool for 5-10 minutes.

Remove from oven, and allow to cool for 5-10 minutes.

While the cake is cooling for a few minutes, open the can of the cream of coconut, and mix it thoroughly. You can do it in the can, but it's so full, that it's easier to mix in a bowl.

While the cake is cooling for a few minutes, open the can of the cream of coconut, and mix it thoroughly. You can do it in the can, but it’s so full, that it’s easier to mix in a bowl.

Using a fork, poke holes 2/3 of the way through the cake. Space the punctures about an inch apart.

Using a fork, poke holes 2/3 of the way through the cake. Space the punctures about an inch apart.

Pour cream of coconut over warm cake.

Pour cream of coconut over the perforated, warm cake.

Cool completely on wire rack.

Cool completely on wire rack.

When the cake is cool, prepare the frosting.

Combine powdered sugar, cream cheese, butter, vanilla, and coconut milk, and beat until fluffy.

Combine powdered sugar, cream cheese, butter, vanilla, and coconut milk, and beat until fluffy.

Spread over cool cake.

Spread over cool cake.

Sprinkle top with shredded, sweetened coconut.

Sprinkle top with shredded, sweetened coconut.

Cover and refrigerate 2 hours.

Cover and refrigerate 2 hours.

Although the cake should be refrigerated, it's best served at room temperature. Remove from fridge an hour before serving.

Although the cake should be refrigerated, it’s best served at room temperature. Remove from fridge an hour before serving.

Easy Coconut Cake
Serves 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
INGREDIENTS FOR CAKE
  1. 1 white cake mix
  2. 3 or 4 eggs
  3. 1/3 -1/2 cup coconut oil
  4. 13.5 oz can coconut milk
  5. 15 oz can cream of coconut
INGREDIENTS FOR FROSTING
  1. 3 cups powdered sugar
  2. 8 ounces cream cheese, softened
  3. ½ cup butter, softened
  4. ¼ cup coconut milk
  5. 1 teaspoon vanilla
DIRECTION FOR CAKE
  1. Preheat oven to 350 degrees F.
  2. Lightly coat 15 x 10 inch baking pan with non-stick spray for baking, (or grease and lightly flour the pan.) If you use a 13 x 9 inch pan, increase bake time according to package directions.
  3. Combine cake mix, eggs, coconut oil, and coconut milk and beat for 2 minutes.
  4. Spread in prepared pan, and bake at 350 degrees for 20-25 minutes.
  5. Remove from oven, and allow to cool 5-10 minutes.
  6. Stir the cream of coconut until well blended.
  7. With a fork, poke holes two thirds of the way through the cake. You don’t want to poke all the way to the bottom. Prick it every inch or so.
  8. Pour cream of coconut over warm cake and spread evenly.
  9. Cool completely.
DIRECTIONS FOR FROSTING
  1. Combine powdered sugar, cream cheese, butter, ¼ cup coconut milk , and vanilla, and beat until fluffy.
  2. Spread on cake, and sprinkle with shredded coconut.
  3. Refrigerate leftovers.
Notes
  1. This cake should be covered and kept in the fridge, but it tastes better served at room temperature. Plan accordingly.
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Coconut Cake

Garnish with berries, if desired.