Pillsbury Recommends:

Coconut Cake

Prep 30 min
Total 10 hr 0 min
Ingredients 10
Servings 16

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.

By Pillsbury Kitchens

Updated February 12, 2021

Ingredients

1

box (1 lb 2.25 oz) butter recipe yellow cake mix
1/2

cup butter, softened
3/4

cup canned coconut milk (not cream of coconut)
1/2

cup water
3

eggs
1

bag (14 oz) flaked coconut
2

cups sugar
1

container (16 oz) 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 waxed 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 into pans.
3

Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.
4

In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.
5

Cut each cake horizontally to make 2 layers. Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
6

Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving.

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.
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
Make this easy Coconut Cake by substituting shredded coconut for flaked coconut.
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.
Cool the layer cakes in their pans on cooling racks for 10 minutes. This keeps the Coconut Cake from breaking apart while it’s too warm and tender.