This moist, fluffy, and creamy coconut cake is a dream come true for coconut lovers! It’s easy to make with a cake mix base but tastes completely homemade.
Ingredients
Cake:
- 1 box white cake mix (Duncan Hines recommended for best texture)
- 3 large eggs (adds richness and structure)
- 1 cup milk (for extra moisture)
- ½ cup vegetable oil (keeps the cake soft)
- 1 small box vanilla or almond pudding mix (boosts flavor and texture)
- 1 tsp vanilla or almond extract (for a deeper, aromatic taste)
Filling & Frosting (Optional Enhancements):
- 1 can coconut milk or cream of coconut (to soak the cake for extra flavor)
- 2 cups whipped cream or cream cheese frosting
- 1 cup shredded coconut (to sprinkle on top)
Construction (Step-by-Step Guide)
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or a 9×13-inch pan.
- In a large bowl, whisk together cake mix, pudding mix, eggs, milk, oil, and extract.
- Beat with a hand mixer on medium speed for 2 minutes until smooth.
2. Bake the Cake:
- Pour the batter into the prepared pan(s).
- Bake for 25-30 minutes (for round cakes) or 30-35 minutes (for a 9×13 pan), until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding any fillings or frosting.
3. (Optional) Add Coconut Milk Soak:
- If making a super moist version, poke small holes in the cake using a fork.
- Pour ½ cup coconut milk or cream of coconut over the cake and let it absorb for 15 minutes.
4. Frost & Decorate:
- Frost with whipped cream or cream cheese frosting.
- Sprinkle shredded coconut over the top for a beautiful finish.
Variations
- Coconut Lovers’ Delight: Add ½ cup shredded coconut to the batter for extra texture.
- Tropical Twist: Mix in ½ cup crushed pineapple and top with toasted coconut flakes.
- Chocolate Coconut Cake: Use a chocolate cake mix instead of white for a coconut-chocolate combo.
- Nutty Crunch: Add ½ cup chopped pecans or almonds to the batter or sprinkle on top.
- Coconut Cream Pie Version: Layer with pastry cream and toasted coconut between cake layers.
- Dairy-Free: Use coconut milk instead of regular milk and replace frosting with a coconut whipped cream.
Tips for the Best Coconut Cake
- Use Room Temperature Ingredients: This helps the batter mix evenly for a fluffier cake.
- Don’t Overmix: Overmixing makes the cake dense—just mix until combined.
- For Extra Coconut Flavor: Substitute coconut extract for vanilla/almond extract.
- To Toast Coconut: Spread it on a baking sheet and bake at 325°F (163°C) for 5-7 minutes, stirring occasionally.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
This coconut cream dream cake is perfect for birthdays, holidays, or any sweet craving! Would you go for vanilla or almond flavor in your version?