Today, I’m sharing my coconut cake recipe. This cake is super moist, has an intense coconut flavor, and presents a creamy frosting with coconut sprinkled on top. It’s one of the easiest cakes you will ever make.
I have seen coconut cakes made in 9-inch layer cake pans. By now, you know it has to be easy and simple for me to make anything. I used to make this cake with 3 layers using frosting in between. Then one day, I thought, it would be so much easier to make this cake in a Bundt pan.
I’ve never looked back. I call it my dump and mix cake, literally. Yes, it’s that easy and people think you have worked all day to make this special cake. In case you missed this recipe, Best Chocolate Cake Ever
Why This Recipe Is The Best
- The cake is super moist and full of coconut flavor which makes it the perfect coconut cake.
- The cake and the frosting have coconut extract in the recipes.
- Cream cheese coconut frosting makes this so good!
Kitchen Items You May Need:
Coconut Cake Recipe
Preheat your oven to (350°F) = (176°C) degrees. Gather your ingredients so you’re ready to get started.
I place everything but the chocolate chips and coconut into the mixer bowl. I blend until completely mixed, about 1-2 minutes.
Fold in the chocolate chips and the coconut.
This picture shows the coconut and white chocolate chips sprinkled on top of the cake batter.
Here is the cake batter ready to scoop into the Bundt pan.
Grease a Bundt pan and scoop the mixture into the Bundt pan.
Bake for 50 minutes, or until a toothpick comes out clean.
I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate.
I freeze the cake uncovered in the freezer overnight, or until I need it for a party.
On the day of the party, I remove the frozen cake and place it on the platter I will use to serve it. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
Please note, freezing the cake and then covering it with plastic wrap the day you want to serve it makes the cake really moist. My mom used to decorate cakes and sell them, this was her secret to a moist cake every single time.
Frost the cake with the coconut cream cheese frosting on the recipe card.
Sprinkle with shredded sweetened coconut.
This cake is so moist and fluffy, please let me know if you make it.
Coconut Cake Recipe
- 1 package Duncan Hine's White cake mix (my favorite brand)
- 1 package 5 to 5.9-ounce INSTANT vanilla pudding
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 3/4 cup mini white chocolate chips
- 1 cup sweetened shredded coconut
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup of butter, softened
- 1- 8- ounce cream cheese, softened
- 3-3/12 cups powdered sugar
- 1 teaspoon coconut extract
- 12-14 ounces shredded sweetened coconut to sprinkle on the cake
Preheat your oven to (350°F) = (176°C) degrees. I place everything but the chocolate chips and coconut into the mixer bowl. I blend until completely mixed, about 1-2 minutes. Fold in the chocolate chips and the coconut. Grease a Bundt pan and scoop the mixture into the Bundt pan. Bake for 50 minutes, or until a toothpick comes out clean. I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate. I freeze the cake overnight, or until I need it for a party. On the day of the party, I remove the frozen cake and place it on the platter I will use to serve it. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
Use a mixer to blend the butter and cream cheese. Add the powdered sugar and coconut extract. Beat until smooth. Sprinkle the desired amount of shredded sweetened coconut on top of the frosting.
How do I store the cake after making it?
Because I frosted this cake with a cream cheese frosting, I store the cake covered in the refrigerator.
Can I freeze some of the cake after frosting it?
Absolutely, cut the pieces into serving size sections and place them in plastic wrap inside of an airtight container in the freezer. Thaw a piece or two in the refrigerator when you feel like a slice of cake. Store up to 2 months in the freezer.
Can I substitute coconut milk for the water in the recipe?
Yes, you can for sure. If I had some I would have tried using it.
What ingredient makes a cake moist and fluffy?
When you cream butter and sugar together, butter holds the air in during the creaming process, and the butter traps that air. While baking, that air expands and produces the perfect fluffy cake.
Where did the coconut cake originate?
The first coconut cake was made in the United States, in the southern states. In fact, it’s common to add lemon curd as a filling in a layered coconut cake.
What kind of ice cream goes well with this cake?
The consensus is vanilla bean creamy ice cream.
What is a Tom Cruise Cake?
It’s a white chocolate coconut bundt cake made by Doan’s Bakery in Woodland Hills, CA, which has been dubbed The Tom Cruise Cake.
I hope you try making my coconut cake recipe soon. It’s perfect for the holidays or family reunions. If you need a “fancy” cake to take to a party, look no further. Here again, this is another way to teach our kids and grandkids how to cook from scratch. May God Bless this world, Linda