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Coconut Cake

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Coconut Cake
  • Prep 30 min
  • Total 8 hr 0 min
  • Ingredients 10
  • Servings 12
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This easy coconut cake recipe is bursting with the Coconut Cake's signature nutty, sweet flavor. This cake will make a flavorful statement from the cake batter and coconut cake frosting to the heaping layer of flaked coconut to finish it off. Keep it simple with yellow cake mix and everyday ingredients to make any coconut fan's dreams come true.
Updated Jun 25, 2021

Ingredients

  • 1 box (15.25 oz) butter recipe yellow cake mix
  • 1/3 cup butter, softened
  • 3/4 cup canned coconut milk (not cream of coconut), stirred well
  • 1/4 cup water
  • 3 eggs
  • 3 3/4 cups flaked coconut
  • 1 1/3 cups sugar
  • 1 1/4 cups sour cream
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/4 teaspoon coconut extract

Steps

  • 1
    Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with cooking parchment paper; grease paper, and lightly flour.
  • 2
    In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter evenly into pans.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove cooking parchment paper. Cool completely, about 45 minutes.
  • 4
    In medium bowl, mix 1 1/2 cups of the coconut, the sugar and sour cream. Spoon 1 cup of the mixture into large bowl; set aside.
  • 5
    Cut each cake horizontally into 2 layers. Spread 1/2 cup of the remaining coconut-sour cream mixture on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
  • 6
    In bowl of reserved coconut-sour cream mixture, stir in whipped topping, 1/2 cup of the coconut and the coconut extract until well mixed. Frost top and side of cake with mixture. Gently press remaining coconut onto top and side of cake. Cover; refrigerate at least 6 hours before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Make this easy Coconut Cake by substituting shredded coconut for flaked coconut.
  • tip 2
    Cool the layer cakes in their pans on cooling racks for 10 minutes before removing from pans. This keeps the Coconut Cake from breaking apart while it’s too warm and tender.
  • tip 3
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of the plate. Remove after you finish frosting your Coconut Cake.
  • tip 4
    After you've made the best Coconut Cake, try our recipe for Coconut Cream Pie. This cool and creamy dessert takes just 20 minutes of prep time.
  • tip 5
    Our simple Coconut Cake is so good, you'll want a slice for every meal, but if dessert for breakfast doesn't fly in your house, try this recipe for Orange-Coconut Breakfast Rolls.

Nutrition Information

560 Calories, 28g Total Fat, 5g Protein, 72g Total Carbohydrate, 53g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
20g
102%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
400mg
17%
Potassium
170mg
5%
Total Carbohydrate
72g
24%
Dietary Fiber
1g
7%
Sugars
53g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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