How To Make Asain Coconut Cake With Cake Mix

Easy Coconut Cake – a moist and flavorful kokosnoot block topped with a sugariness and creamy coconut buttercream frosting. This like shooting fish in a barrel to make cake is perfect for bound and summertime, or whatsoever time you need a kokosnoot ready!

a slice of coconut cake on a black plate with strawberries on top

Coconut cake is an like shooting fish in a barrel favorite at my house. I recently made this for Easter, but information technology's astonishing for Mother's 24-hour interval, Father'due south Day, birthdays, graduations, or any spring or summer assemble.

It'southward SUPER like shooting fish in a barrel to make, which is a huge plus. It's one of my favorite kinds of simple desserts because it takes a boxed cake mix and dresses information technology upwards a bit! When you demand a succulent dessert that everyone will dear, and yous don't want it to be too complicated, this is the ane!

Ingredients For Piece of cake Coconut Cake

white cake mix
eggs
water
vegetable oil
coconut extract
milk
cream of coconut
sweetened flaked kokosnoot
butter
powdered sugar

ingredients laid out to make a cake

How to Brand Piece of cake Kokosnoot Cake – Step by Pace

Step ane: Mix

Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with cooking spray and set up aside. In a large bowl, stir together the cake mix, eggs, water, kokosnoot extract, and vegetable oil until moistened, then trounce with an electric mixer on medium speed for ii minutes. Pour the batter into the prepared baking dish. a glass bowl with cake batter next to a mixer

Step two: Bake

Bake in the preheated oven for xxx-35 minutes until pinnacle of cake is lightly browned and a toothpick inserted in the centre comes out make clean. a baking dish filled with cake batter

Step three: Add together the Cream of Kokosnoot

Remove block from the oven and place on a wire rack. While cake is nonetheless warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 loving cup cream of coconut and 1/two cup milk together in a pocket-size bowl and cascade evenly over the warm block. Allow cake to absurd completely. milk being poured over a cake

Step 4: Make the Frosting

Beat the softened butter over medium speed with an electrical mixer until soft and creamy. Go on to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape downwardly the sides of the basin with a spatula equally needed to fully incorporate all of the sugar. Once butter and sugar accept come up together, gradually beat in the remaining cream of coconut (nearly i/3 loving cup). Add the coconut excerpt 1 teaspoon at a fourth dimension and taste in between for desired flavor. 1 teaspoon is enough for me. a glass bowl with a spatula and frosting

Step five: Frost and Serve

After block is completely cool, top with coconut buttercream frosting and sprinkle with coconut. You can also toast the coconut before sprinkling on top; directions for that are beneath. Store any leftover cake in the fridge. Bask! a slice of coconut cake on a black plate with strawberries on top

Tips and Notes

Where to find the Cream of Coconut

Cream of Kokosnoot can usually be found with the mixers for alcoholic beverages.

a slice of coconut cake on a black plate with strawberries on top

How to Store

Store the frosted cake, covered, in the fridge for up to v days.

Can this Coconut Block be made alee of time?

Yes! This can exist made ane-2 days alee of fourth dimension and stored in the fridge. I practise recommend removing it from the refrigerator and allowing it to come closer to room temperature most 1-2 hours before serving, but that'due south only personal preference. It tastes succulent cold every bit well!

a slice of coconut cake on a black plate with strawberries on top

More Delicious Easy Cake Recipes

Pina Colada Poke Block
Assistant Block with Vanilla Frosting
Lemon Poppy Seed Bundt Block
Easy Pineapple Upside Downward Cake

a slice of coconut cake on a black plate with strawberries on top

Block:

▢ 1 (xv.ix oz) box of white block mix
▢ 3 eggs
▢ 1 cups water
▢ 1/3 cup vegetable oil
▢ 1/2 teaspoon coconut extract
▢ 1 cup cream of coconut
▢ 1/2 cup milk
▢ 1/ii loving cup sweetened flaked coconut

Coconut Buttercream Frosting:

▢ i/ii cup (1 stick) unsalted butter
▢ 2 cups powdered saccharide
▢ ane-two teaspoons kokosnoot extract
▢ ane/3 cup cream of coconut

To brand the cake:

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and prepare aside.
In a big bowl, stir together the cake mix, eggs, water, coconut extract, and vegetable oil until moistened, then beat out with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
Bake in the preheated oven for 30-35 minutes until top of block is lightly browned and a toothpick inserted in the center comes out clean.
Remove block from the oven and place on a wire rack. While cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork. Whisk 1 cup foam of coconut and 1/2 cup milk together in a small bowl and pour evenly over the warm cake. Allow cake to cool completely.
Subsequently block is completely cool, top with coconut buttercream frosting and sprinkle with coconut (toasted or non). Store whatsoever leftover cake in the refrigerator. Enjoy!

To make the frosting:

Beat the softened butter over medium speed with an electric mixer until soft and creamy. Go on to beat over medium speed as yous gradually add the powdered carbohydrate. End the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
Once butter and sugar have come together, gradually shell in the remaining foam of coconut (most i/three loving cup). Add the coconut extract i teaspoon at a time and taste in between for desired flavor. 1 teaspoon is plenty for me.

To make the toasted kokosnoot:

Preheat oven to 325 degrees. Spread coconut flakes in a single layer on a cookie sheet and toast in the oven for 5-10 minutes, stirring in one case or twice while cooking. Toast until lightly browned all over, then remove from the oven.

Where to notice the Foam of Coconut: Cream of Coconut can usually be found with the mixers for alcoholic beverages.
How to Shop: store the frosted cake, covered, in the refrigerator for up to 5 days.
Making ahead of time:This tin exist made 1-2 days ahead of time and stored in the refrigerator. I practise recommend removing information technology from the refrigerator and allowing it to come closer to room temperature about 1-2 hours earlier serving, but that'southward just personal preference. It tastes delicious cold besides!