If you love Coconut Cake, you will adore this light and fluffy cake recipe. With a coconut pudding filling and a rich coconut buttercream frosting, every bite is full of delicious coconut flavor. And the best part, you start with a regular white cake mix. This is such an easy coconut cake recipe, but after you dress it up, no one will ever believe how easy it was to make!
Coconut cake was the number one thing I craved when I was pregnant with my third child. My first trimester, I had a slice from a French bakery. It was heavenly and I thought about it for the next 7 months.
That bakery just happened to be next to my doctors office, so I may have eaten approximately 17 slices of that delicious cake before my son was born.
I knew I needed to try to recreate that recipe at home. And the result was the perfect coconut cake. Fluffy and soft and delicious. With a coconut cream filling and coconut buttercream frosting, there isn’t a single bite of this cake that isn’t packed with coconut flavor.
If you are like me and love coconut flavor but don’t love the texture of coconut, just leave off the flaked coconut and this cake is perfect for you too. I promise, this cake is incredible! And the best part, it is so simple to make. This easy coconut cake recipe uses a boxed white cake mix. But after the addition of some magical coconut ingredients, no one will ever know!
This is the perfect recipe for company, if you can talk yourself into sharing it. Make it for your Easter celebration this year!
Coconut Cake Recipe
Coconut Cake
Ingredients
FOR CAKE:
- 1 Betty Crocker White Cake Mix
- 3.5 oz Instant Coconut or Vanilla Pudding Mix
- 3 Large Egg Whites
- 12 oz Coconut Milk
- 1 tsp Coconut Extract
- 1/4 cup Canola Oil
FOR FILLING:
- 3.5 oz Instant Coconut or Vanilla Pudding Mix
- 1 cup Cream of Coconut
- 1/2 cup Milk
FOR FROSTING:
- 1 cup Butter Softened
- 1/4 cup Shortening
- 6 cups Powdered Sugar
- 1/2 cup Cream of Coconut
- 1 tsp Coconut Extract
- Coconut Flakes Optional
Instructions
FOR CAKE:
- Preheat oven to 350 degrees.
- Grease and flour two 8" round cake pans and set aside.
- In a large standing mixer whisk together all cake ingredients for 2 minutes on medium speed.
- Evenly divide batter into two cake pans and spread out.
- Bake for 25-30 minutes or until center is set.
- Remove and cool in pan for 1 hour. Invert onto a cooling rack and cool completely.
FOR FILLING:
- Whisk together all filling ingredients for 1 minute or until completely mixed.
- Cover and chill for 2 hours.
- Mix in 1/2 cup of frosting into the filling mixture and blend well.
- Place one cake onto a cake plate and top with filling. You may not need to use all of the filling.
- Gently place second cake on top and chill until ready to frost.
FOR FROSTING:
- Cream together butter, shorting, extract and cream of coconut together until smooth.
- Slowly add in the powdered sugar one cup at a time. Blend well.
- If you frosting is too thick add 2-3 TBSP of milk to it.
- Frost your cake and garnish the sides with coconut flakes.
- Best served chilled.
Nutrition
Check out more of my easy cake recipes:
