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Easy Coconut Cake Recipe with Cream Cheese Frosting

Easy Coconut Cake Recipe

A moist boxed-mix coconut cake is mixed with sour cream and shredded coconut, then topped with a smooth cream-cheese frosting and more coconut. It is an easy 9-by-13-inch dessert that serves 12–16 people.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box, about 15.25 ounces White or yellow cake mix
  • 3 eggs Large eggs
  • 1 cup Full-fat sour cream
  • 1/2 cup Neutral vegetable oil
  • 1 teaspoon Coconut extract
  • 1 cup Sweetened shredded coconut
  • 1/2 cup Water or coconut milk
Frosting
  • 8 ounces Cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 3-4 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Coconut extract, optional
  • 2-3 tablespoons Milk or heavy cream
Topping
  • 1 cup Sweetened shredded coconut

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line the bottom with parchment if desired.
  2. Combine the cake mix, eggs, sour cream, oil, coconut extract, and water or coconut milk in a large bowl. Beat until smooth, about 1–2 minutes.
  3. Fold 1 cup of sweetened shredded coconut into the batter. Spread the batter evenly in the prepared pan.
  4. Bake for 28–35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  5. Cool the cake in the pan for about 10 minutes, then let it cool completely before frosting.
  6. Beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then mix in the vanilla and optional coconut extract.
  7. Add milk or heavy cream a little at a time until the frosting is smooth and spreadable. Spread it over the cooled cake and sprinkle the remaining shredded coconut on top.
  8. For toasted coconut, bake it at 325°F (165°C) for about 5–8 minutes before sprinkling it over the frosting. Refrigerate briefly if the frosting is soft, then cover and store the finished cake in the refrigerator.

Notes

Use full-fat sour cream and room-temperature eggs for the most tender texture. For a stronger coconut taste, use unsweetened coconut milk instead of water and add coconut extract to both the cake and frosting. Do not add extra coconut milk without reducing another liquid, or the cake may become dense.