Coconut Cake With Cream Cheese Coconut Frosting
Creamy, tropical, and impossibly soft — this Coconut Cake With Cream Cheese Coconut Frosting feels like a sunny celebration in every bite.
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Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Pan
- Hand Mixer
Ingredients
Cake Ingredients
- 1 box white cake mix
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 8 oz coconut milk or cream of coconut shake well if refrigerated
- 1 1/2 teaspoons coconut extract for the batter
- 1 cup sour cream, room temperature
Frosting Ingredients
- 1/4 cup unsalted butter, softened to room temperature
- 8 oz cream cheese, softened to room temperature
- 1 1/2 teaspoons coconut extract optional, for the frosting
- 1 teaspoon vanilla extract
- 1 oz coconut milk for frosting — approximately 2 tablespoons
- 4 cups powdered sugar, sifted if clumpy
- 1 to 2 cups shredded coconut for garnish; sweetened or unsweetened depending on preference
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Lightly flour or line with parchment for easy removal.
- In a large mixing bowl, combine the white cake mix, 1/4 cup vegetable oil, 3 large eggs, 8 oz coconut milk, 1 1/2 teaspoons coconut extract, and 1 cup sour cream. Use a hand mixer or stand mixer and beat on medium speed for 4 minutes until the batter is smooth and slightly aerated.
- Pour the batter into the prepared 9×13 pan and spread it into an even layer with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 30–35 minutes, rotating the pan halfway through if your oven has hot spots. Check doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. Cooling fully prevents the frosting from sliding off.
- For the frosting, beat together 1/4 cup softened unsalted butter and 8 oz softened cream cheese until smooth and creamy. Add 1 1/2 teaspoons coconut extract (if using), 1 teaspoon vanilla extract, and 1 oz coconut milk. Beat until well combined.
- Gradually add 4 cups powdered sugar, about 1 cup at a time, beating on low between additions until incorporated, then increase speed and beat until light and fluffy. If the frosting is too thick, add a teaspoon of coconut milk at a time to reach spreading consistency.
- Spread the frosting over the cooled cake using an offset spatula. Sprinkle 1 to 2 cups shredded coconut evenly over the top. For added flavor, toast the shredded coconut in a dry skillet over medium heat for 2–4 minutes until golden, stirring constantly, then cool and sprinkle on top.
Notes
Store the frosted cake covered with a cake dome or airtight container in the refrigerator for up to 4 days. The cream cheese frosting must be refrigerated.