Easy Coconut Cream Cake Recipe
This Easy Coconut Cream Cake Recipe is a delicious and moist cake, perfect for any occasion. It combines rich coconut flavors with a creamy frosting for an irresistible dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 box white cake mix 15.25 oz box
- 1 cup coconut milk full-fat
- 3 eggs large
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut sweetened
- 1 container cool whip 8 oz, thawed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the white cake mix, coconut milk, eggs, vegetable oil, and vanilla extract. Beat on medium speed until well blended.
- Fold in the shredded coconut.
- Pour the batter into the prepared 9x13 inch pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Spread the thawed Cool Whip over the cooled cake.
- Optional: Sprinkle additional shredded coconut on top as garnish.
Notes
For an extra coconutty taste, feel free to add a teaspoon of coconut extract to the cake mix.