Description
A delicious coconut cake made with a white cake mix and topped with creamy frosting and shredded coconut.
Ingredients
Scale
- 1 box white cake mix
- 3 egg whites
- 1 cup water
- ½ cup vegetable oil
- 16 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 5 cups confectioners’ sugar
- 2–3 tablespoons milk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350 degrees. Prepare 2 8-inch round cake pans, coating with oil and lining bottoms with parchment paper.
- In a large bowl add cake mix, water, egg whites, and vegetable oil. Whisk until thoroughly combined and no lumps remain, 1-2 minutes.
- Divide batter evenly between the two pans, spreading into an even layer with a rubber or offset spatula.
- Bake cakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove pans from oven, place on wire racks to cool for 10 minutes.
- To remove cakes from pans, run a thin knife along the edge of the pan to loosen the cake from the side of the pan. Place a wire rack or plate on top of the cake, invert cake onto rack, gently lift cake pan releasing cake onto rack. Invert cake back onto wire rack to finish cooling.
- Level the cake round that is to be the base cake. Using a serrated knife and long back and forth motions, cut to rounded dome from the top of one cake layer, only removing 1/8 – ¼ inch of cake.
- To prepare frosting, in the bowl of a stand mixer, fitted with the paddle attachment, beat softened butter at medium-high speed until smooth and light in color, 4-5 minutes.
- Scrape down the bowl and paddle, add cream cheese and beat on medium-high speed until fully incorporated, about 1 minute.
- Add half of the confectioners’ sugar, mix on low speed for 20-30 seconds, increase speed to medium-high, beat until sugar is fully incorporated, 1 minute.
- Add remaining confectioners’ sugar, mixing on low for a few seconds then increase to medium-high, mixing until incorporated.
- Scrape down the bowl and paddle, add both extracts and 1-2 tablespoons of milk. Beat until fully combined, about 1 minute. If frosting appears too stiff, add 1 tablespoon of milk at a time until desired consistency is reached.
- To frost the cake, place one cake on a cake board or stand. Add ½ – ¾ cup of frosting, spreading into an even layer.
- Place the second cake round on top of frosting layer, frost the top and sides of the cake with remaining frosting.
- Top cake with shredded coconut all over the top and sides, gently pressing into frosting to help coconut adhere to the cake.
- Cover cake and store in the refrigerator until ready to serve. Allow cake to set at room temperature for 30 minutes before serving.
Notes
- For a stronger coconut flavor, consider adding coconut extract to the frosting.
- Store leftovers covered in the refrigerator to keep the cake fresh.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg