The Best Coconut Cake Ever
Are you looking for a recipe for the best coconut cake ever? The search is over! This cake is simply the best recipe I have ever tried.
Coconut is one of those polarizing ingredients. If you love it, you love it a lot. If you don’t, well, you don’t. I love it and am so happy to have found this recipe and am excited to share it with you!
I love to cook. In fact, I have decided to block off every Wednesday for cooking. And I mean all day. Earlier this year I tried a new recipe called The Best Coconut Cake Ever.
So what makes this the best coconut cake ever? This cake was easy to make and it tastes absolutely incredible. Coconut cake is the perfect cake for summer, but I also love to serve it during the winter with a drizzle of chocolate sauce. I found this recipe on a great blog called Home Made Interest.
The Best Coconut Cake
This really is the best Coconut Cake Ever!
Ingredients
- 2 (15.25 oz) boxes White cake mix
- 16 ounces Sour cream
- 1/2 cup Vegetable oil
- 6 Eggs
- 15 ounces Cream of coconut (such as Coco López)
- 16 ounces Cream cheese
- 4 tablespoons Milk
- 2 pounds Powdered sugar
- 2 teaspoons Vanilla extract
- 4 bags Fresh frozen coconut (about 24 oz)
Instructions
- Cake
- Heat oven to 350°F
- Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
- Divide cake batter into evenly between three 9” pans that have been greased and floured.
- Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
- Cool completely.
- Frosting
- Whisk powdered sugar and cream cheese together in the bowl of your mixer.
Add vanilla and keep whisking. Add milk as needed to reach a spreadable texture
(this may not take all 4 tablespoons of milk). - Whisk powdered sugar and cream cheese together in the bowl of your mixer.
- Assemble Cake
- Place one 9 inch round cake on a cake stand and frost the top of the layer. Place the next cake round on top.
- Frost the top of that round and place the final round on top.
- Frost the top and sides of the cake.
- Press coconut into sides and onto the top of the cake.
- The cake really is fabulous. And even though it starts with two boxes of white cake mix, I think this is a great homemade recipe!
- Frosting
- 1.
Whisk powdered sugar and cream cheese together
in the bowl of your mixer. - 2.
Add vanilla and keep whisking. Add
milk as needed to reach a spreadable texture (this may not take all 4
tablespoons of milk). - 3.
Whisk powdered sugar and cream
cheese together in the bowl of your mixer. - Assemble Cake
- 1.
Place one 9 inch round cake on a
cake stand and frost the top of the layer. Place the next cake round on top.
Frost the top of that round and place the final round on top. - 2.
Frost the top and sides of the cake. - 3.
Press coconut into sides and onto
the top of the cake. - The
cake really is fabulous. And even though it starts with two boxes of white cake
mix, I think this is a great homemade recipe!
As you can see, the cake was popular in our home. And I added coconut to the sides. I told you I love coconut. Especially when it’s on the best coconut cake ever.
The cake really is fabulous. And even though it starts with two boxes of white cake mix, I think this is a great homemade recipe!
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Could you make cupcakes instead and freeze them after baking to use as needed? What do you think the yield would be and baking time for cupcakes?
I would love this but my husband doesn’t like coconut. Bummer for me. It’s a beauty too
Cindy
it is the best you can make this cake without using coconut my husband love this cake without coconut. I call it a No Coconut Coconut Cake.
Wow, it’s hard to believe that this could be the best coconut cake ever when it starts with 2 boxed mixes!
Oh my, this looks so amazing, and that cakestand is to die for! Btw, I always have room for a slice of cake!
Where do you buy fresh frozen coconut?
I made this and it is wonderful! SO good! 😍
Yay! Happy you were able to try it, thank you!
I made this cake today. I was so bummed. This cake takes much more time than 30 minutes. After 32 min I put a toothpick in one of the cakes and it caused it to cave. These need at least 35 to 40 minutes. I will do something to fix that cave just an FYI.
I am guessing that our ovens don’t bake the same. The 30 minutes worked for me. It sounds like you need to adjust timing for your oven.
Do you l store cake in refrigerator?
For best taste, how far ahead should I make cake?