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Easy Coconut Cake

Easy Coconut Cake

Easy Coconut Cake is a tropical delight that transforms any gathering into a sunny celebration. This moist cake, enhanced by a rich coconut buttercream frosting, captures the essence of beachside bliss. Perfect for spring and summer events—be it birthdays, picnics, or just an indulgent treat—this cake is simple to prepare and bursting with flavor. The combination of cream of coconut and sweetened flaked coconut ensures every bite is a heavenly experience. Whether dressed up with toasted coconut flakes or enjoyed as-is, this cake will quickly become a cherished favorite in your dessert collection.

  • Total Time: 55 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 1 box white cake mix (15.9 oz)
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1/2 teaspoon coconut extract
  • 1 cup cream of coconut
  • 1/2 cup milk
  • 1 stick unsalted butter (1/2 cup)
  • 2 cups powdered sugar
  • Sweetened flaked coconut for garnish

Instructions

  1. Preheat oven to 350°F and prepare a 13×9 inch baking dish.
  2. In a bowl, mix cake mix, eggs, water, oil, and coconut extract until smooth. Beat for two minutes with an electric mixer.
  3. Pour batter into the prepared dish and bake for 30-35 minutes until golden brown.
  4. Once baked, let cool slightly then poke holes all over the top of the cake.
  5. Whisk together cream of coconut and milk; pour over warm cake.
  6. For frosting: Beat softened butter until creamy; gradually add powdered sugar and remaining cream of coconut until well combined.
  7. Frost cooled cake and garnish with toasted coconut if desired.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 380
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: <1g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: Ensure all ingredients are at room temperature for better mixing. For an extra coconut kick, consider adding shredded unsweetened coconut to the batter or topping. Store leftovers covered in the fridge for up to five days.

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