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. I honestly think it really was the best and I can’t wait to share it with you!
So what makes this the best coconut cake ever? It was fun to make, easy to make, and it tastes incredible. I love that this is the perfect cake for Summer and I think a lot of you might want to try the recipe. There are still a few days left this summer for summer desserts. And I wanted to mention that I found the 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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10 Responses
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!