Do you love Coconut Cake? Then this is the Easy Coconut Cake recipe for you! Perfectly moist, full of delicious flavor and crazy easy to make- it's so delicious no one will ever know it's a cake mix hack!
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Why You'll Love This Old Fashioned Coconut Cake
As you guys probably know, I'm the queen of cake mix hacks. Work smarter, not harder, I say! So it was only a matter of time before I made a variation of my favorite cake mix hack which is a Coconut Cake recipe, that I originally posted over at Yellow Bliss Road.
This coconut cake sponge cake recipe gives you all the fantastic flavor and texture of a traditional coconut cake, without all the hassle of making it from scratch. Now don't get me wrong, I love baking a cake from scratch as well. But making coconut desserts with cake mix is a hack that saves time and yields fantastic results. Trust me, when I bring one of these to a party, everyone begs for the recipe.
I opted to frost it with fresh whipped cream instead of coconut buttercream frosting because I really wanted this to be as light and fluffy as possible and because I wanted the coconut flavor and texture to take center stage. So think of it as a Coconut Cream Cake! Here's why I love it:
- It's easy to make with boxed cake mix
- Everyone loves the flavor and texture (a perfectly light and fluffy crumb!)
- Great for entertaining
- Moist layers of cake in every bite
Ingredient Information And Substitutions:
- Boxed cake mix - I prefer to use a white cake mix, but you could also use yellow or angel food. Another option would be coconut cake mix if it's available in your grocery store.
- Vanilla pudding mix - It's important to use instant pudding, not the kind that needs cooked. The pudding adds such a delicious flavor to the coconut cake with cake mix.
- Coconut Milk - For best results, use unsweetened coconut milk or it may be too sweet. Give it a really good shake before you begin.
- Oil - Canola or vegetable oil both work great.
- Eggs - You'll need 5 large eggs to get the perfect texture of this coconut cake from white cake mix. I know it sounds like a lot, but trust me!
- Coconut extract - Gives you even more delicious coconut flavor. If using coconut cake mix, you can omit this.
- Heavy Cream - Makes the perfect frosting for a coconut cake.
- Confectioner's sugar - It's used to sweeten the frosting and it tastes so good.
- Coconut Flakes - I like to use sweetened coconut flakes, but you can certainly use unsweetened ones if you prefer.
How To Make Coconut Cake With Box Mix
Step 1: Make the cake batter
Combine the cake mix, instant pudding, coconut milk, oil, eggs, and coconut extract in a bowl until just combined.
Step 2: Add batter to pans
Split the batter between the two cake pans and smooth the tops with a spatula.
Step 3: Bake and make the frosting
Bake the cake for 30 minutes or until it no longer jiggles in the middle. Cool completely. Whip the heavy cream, coconut extract, and confectioner's sugar until stiff peaks develop.
Step 4: Assemble cake
Place a dollop of whipped cream frosting to the middle of your serving plate. Then add the first cake layer and lightly press on it. Add another layer of whipped cream and sprinkle with coconut. Add the second layer and lightly press on it.
Step 5: Decorate
Add whipped cream frosting to the entire cake, garnish, and refrigerate until you are ready to serve. Enjoy!
Frequently Asked Questions
Yes, because the frosting is whipped cream.
You can add ½ cup of flaked coconut to the mix if you want to. I chose not to because I think the coconut in the filling and all over the outside of the cake adds enough texture to the coconut cake from white cake mix already.
Yes I'd encourage you to freeze each layer well wrapped in plastic wrap without the whipped cream. You can whip that up fresh when it comes time to defrost the cakes.
Coconut cream cake will be good to eat for up to a week.
This will vary by the cake but once out of the pan, it can be 15-30 minutes. Make sure you let the cake cool for 10 minutes before inverting the pans onto your cooling rack.
Yes, you can make the cake layers in advance and assemble the day of serving or you can make and assemble the cake and keep it covered in the refrigerator if you have room (a cake dome is good for this).
Tips For Making This Easy Coconut Cake
- Be sure to shake the coconut milk really well before opening the can and adding it to the bowl.
- I've had a few people ask about the number of eggs. I know it seems excessive, but that large amount of eggs really makes the most perfectly moist crumb. Trust me on this!
- Line your cake pans for easy cake removal. I like to lightly trace the outside of the pan on parchment and use that to cut the parchment paper to the correct size. Them I spray the pan with cooking spray, place the parchment into the pan (the spray helps to almost "adhere" it to the bottom of the pan so it doesn't shift when you add the batter) and spray a little ore cooking spray to the sides and bottom of the pan.
- You'll know the cakes are done because it doesn't jiggle in the middle and when you gently press into the middle it bounces back. Cool them completely (I often bake the cakes the day before).
- Use foil to avoid making a mess of the serving plate. Take small foil pieces and gently place them under the edges of first layer of cake with the foil sticking out all around the cake. I do this so that I don't make a mess when frosting and adding coconut to the cake. Frost the cake with the whipped cream, cover with coconut flakes and the remove the pieces of foil for a perfectly clean cake plate.
- Make it chocolate coconut cake- I like to drizzle a little chocolate sauce and sometimes even sprinkle some sliced almonds over the top- it tastes just like a Mounds bar or Almond Joy bar!
More Cake Recipes To Try:
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Easy Coconut Cake Recipe
Equipment
- 9-Inch Round Cake Pans
Ingredients
- 1 box white cake mix (I prefer Duncan Hines)
- 2 small boxes instant vanilla pudding
- 1 cup unsweetened coconut milk, be sure to shake well
- ¾ cup canola or vegetable oil
- 5 large eggs
- 2 teaspoons coconut extract, divided
- 3 cups heavy cream (1 ½ pints)
- ½ cup confectioner's sugar
- 3 ½ cups sweetened coconut flakes, divided
Instructions
- Preheat the oven to 325 degrees. Line the bottom of 2 nine inch round cake pans with parchment paper and spray with cooking spray. Set aside.
- In a large bowl, mix cake mix, instant pudding, coconut milk, oil, eggs and 1 teaspoon coconut extract until well combined.
- Divide evenly between both cake pans and smooth the top with a spatula.
- Bake for around 30 minutes, until the cake no longer jiggles and the middle bounces back when very lightly pressed. Cool completely.
- In a large bowl whip heavy cream, 1 teaspoon coconut extract, and confectioner's sugar until you have stiff peaks.
- Place a small dollop of whipped cream in the middle of your serving plate to adhere the first layer. Place the first cake layer on top of it and gently press it into place. I like to place pieces of foil under the edges of the bottom layer to protect the cake plate while icing for less mess.
- Add a layer of whipped cream to cover the top of the first layer (this will be your filling). Sprinkle with ½ cup flaked coconut.
- Place the second cake layer on top of this and very gently press it into place.
- Cover the rest of the cake with the remaining whipped cream. You want it to be fully covered in an even layer, but don't worry if it's not perfect. I start at the top and work my way down.
- Carefully cover the outside and top of the cake with remaining flaked coconut. Remove the foil from the outsides of the cake plate. Refrigerate until you're ready to serve.
Video
Notes
- Be sure to shake the coconut milk really well before opening the can and adding it to the bowl.
- I've had a few people ask about the number of eggs. I know it seems excessive, but that large amount of eggs really makes the most perfectly moist crumb. Trust me on this!
- Line your cake pans for easy cake removal. I like to lightly trace the outside of the pan on parchment and use that to cut the parchment paper to the correct size. Them I spray the pan with cooking spray, place the parchment into the pan (the spray helps to almost "adhere" it to the bottom of the pan so it doesn't shift when you add the batter) and spray a little ore cooking spray to the sides and bottom of the pan.
- You'll know the cakes are done because it doesn't jiggle in the middle and when you gently press into the middle it bounces back. Cool them completely (I often bake the cakes the day before).
- Use foil to avoid making a mess of the serving plate. Take small foil pieces and gently place them under the edges of first layer of cake with the foil sticking out all around the cake. I do this so that I don't make a mess when frosting and adding coconut to the cake. Frost the cake with the whipped cream, cover with coconut flakes and the remove the pieces of foil for a perfectly clean cake plate.
- Make it chocolate coconut cake- I like to drizzle a little chocolate sauce and sometimes even sprinkle some sliced almonds over the top- it tastes just like a Mounds bar or Almond Joy bar!
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