Coconut Cake
A fluffy and creamy Coconut Cake bursting with tropical coconut flavor, perfect for any occasion.
Ingredients
For the Cake
- 1 box vanilla cake mix Acts as the base for the cake, providing sweetness and fluffiness.
- 3 pieces eggs Adds structure and richness to the cake.
- 1/2 cup vegetable oil Keeps the cake moist and tender.
- 1 cup coconut milk Infuses the cake with a creamy coconut flavor.
- 1 cup shredded coconut Provides texture and that beloved coconut taste.
- 1 teaspoon vanilla extract Enhances the overall flavor.
For the Frosting
- 1 cup powdered sugar Perfect for creating a sweet, smooth frosting.
- 2-3 tablespoons coconut milk Helps achieve a creamy frosting consistency.
- optional additional shredded coconut for topping Adds a decorative touch and extra texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease your 9-inch round cake pan with a little oil or baking spray.
- In a mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, coconut milk, shredded coconut, and vanilla extract. Beat on medium speed until just combined and smooth; about 2-3 minutes.
- Pour the batter into your prepared cake pan and spread it out evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
- Allow it to cool completely before frosting.
- While the cake cools, mix the powdered sugar with 2-3 tablespoons of coconut milk until smooth.
Serving
- Once cooled, place the cake on a serving plate.
- Spread the frosting evenly over the top of the cake.
- Top with additional shredded coconut if desired.
- Slice, serve, and enjoy!
Notes
Use room-temperature ingredients for better mixing. Wrap leftovers in plastic wrap or store in an airtight container to keep it moist.