Ingredients
Scale
- 1 box (approx. 14-15 ounces) white cake mix
- 1 cup canned coconut milk
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup (40g) shredded sweetened coconut
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (339g) powdered sugar
- ¼ teaspoon salt
- ½ teaspoon coconut extract
- 1-2 cups (80-160g) shredded sweetened coconut for topping
Instructions
- Preheat the oven according to the cake mix instructions.
- In a large bowl, combine the white cake mix, coconut milk, vegetable oil, and eggs. Mix until smooth.
- Fold in the shredded sweetened coconut until evenly distributed.
- Pour the batter into a greased cake pan and bake according to package instructions, usually about 25 minutes.
- Once baked, cool the cake completely before frosting.
- For the frosting, beat together the softened cream cheese and unsalted butter in a bowl until creamy.
- Gradually add the powdered sugar and beat until well combined. Mix in the salt and coconut extract.
- Frost the cooled cake with the cream cheese frosting.
- Top the cake with additional shredded sweetened coconut before serving.
Notes
Ensure the cream cheese and butter are at room temperature for easy mixing.
For a stronger coconut flavor, increase the amount of coconut extract to 1 teaspoon.
This cake can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 26g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.