Are you craving a moist, decadent coconut cake but short on time? This recipe uses a cake mix as a base, elevating it to homemade deliciousness with simple additions. It's the perfect blend of convenience and incredible flavor, making it ideal for busy weeknights or special occasions. This easy coconut cake recipe is guaranteed to impress, even if you're a beginner in the kitchen! Get ready to experience the joy of homemade cooking with this quick dinner idea that's surprisingly healthy.
Ingredients:
- 1 box (15.25 ounces) white cake mix
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar or lemon juice)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup flaked coconut, for topping (optional)
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
Preparing the Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures a clean release.
- Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until well combined.
- Add Dry Ingredients: Gradually add the cake mix to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can lead to a tough cake.
- Incorporate Coconut: Gently fold in the 1 cup of sweetened shredded coconut.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Coconut Cream Frosting:
- Beat Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. This is key for a smooth frosting.
- Add Sugar: Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy.
- Incorporate Remaining Ingredients: Add the coconut, milk, and vanilla extract. Beat until smooth and creamy.
Assembling the Cake:
- Frosting: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Stack & Frost: Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Garnish: Sprinkle with the optional flaked coconut for an extra touch of coconutty goodness.
Tips for the Best Coconut Cake:
- Room Temperature Ingredients: Using room temperature eggs and butter helps create a lighter and fluffier cake.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
- Cool Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
Variations:
- Pineapple Coconut Cake: Add 1 cup of crushed pineapple to the batter for a tropical twist.
- Chocolate Coconut Cake: Use a chocolate cake mix instead of a white cake mix.
- Cream Cheese Frosting: Substitute the coconut cream frosting with your favorite cream cheese frosting.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: 20-25g
- Saturated Fat: 10-15g
- Sugar: 40-50g
- Protein: 4-5g
This delicious coconut cake is a perfect dessert for any occasion. Enjoy!