Description
Coconut cake made from cake mix boxes is a deliciously simple dessert that infuses your kitchen with a taste of the tropics. This easy-to-make recipe features a moist and fluffy cake base, enhanced by rich coconut milk and shredded coconut, creating an irresistible flavor profile. Topped with creamy frosting and garnished with even more coconut, this cake is perfect for birthdays, celebrations, or whenever you desire a sweet treat. With minimal effort and just a handful of ingredients, you’ll impress your guests and satisfy your sweet tooth in no time. Whether you’re hosting a party or enjoying a quiet afternoon at home, this coconut cake is sure to be a crowd-pleaser.
Ingredients
- 1 box vanilla or white cake mix
- 1 can (13.5 oz) full-fat coconut milk
- 3 large eggs
- 1 cup unsweetened shredded coconut
- Store-bought cream cheese frosting or whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Grease two round baking pans.
- In a mixing bowl, combine the cake mix and shredded coconut.
- Add the coconut milk and eggs; mix on medium speed for about 2 minutes until well combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks. Once cooled, frost with cream cheese frosting and garnish with additional shredded coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: To enhance the coconut flavor, add more shredded coconut to the batter or use coconut milk instead of water. Consider adding pineapple chunks for a tropical twist or experimenting with different frostings like buttercream.