Simple Moist Coconut Cake

This Simple and Moist Coconut Cake recipe is a delicious tender dessert that is easy to make. The rich coconut provides moisture to the cake for the perfect soft, fluffy crumb and cake texture. Great for serving at any special occasions or for a yummy homemade cake for dinner!!

Try my New York style crumb cake, easy lemon poke cake, no bake chocolate eclair cake and the best ever banana pudding dessert recipes.

Old fashioned coconut cake recipe

This easy old fashioned coconut cake is made with a box of cake mix for just 10 minutes of prep time!! Made with a simple cream cheese frosting topped with more coconut texture that perfectly compliments all the flavors of the cake.

You will love how versatile this recipe is as it can be made in layered cakes, sheet cakes or cupcakes!!

Try my popular easy dump cake recipes and easy cherry pie bars for a crowd for dessert next.

Ingredients

• White Cake Mix – 1 box
• Egg Whites
• Water
• Vegetable Oil
• Butter – softened
• Cream Cheese – softened
• Powdered Sugar – also called confectioners sugar
• Milk
• Vanilla Extract
• Almond Extract
• Shredded Sweetened Coconut

How to make coconut cake

STEP ONE – Preheat oven to 350 degrees.  Prepare 2 8-inch round cake pans, coating with oil and lining bottoms with parchment paper.

STEP TWO – In a large bowl add cake mix, water, eggs, and vegetable oil.  Whisk until thoroughly combined and no lumps remain, 1-2 minutes.

STEP THREE – Divide batter evenly between the two pans, spreading into an even layer with a rubber or offset spatula.

STEP FOUR – Bake cakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

STEP FIVE – Remove pans from oven, place on wire racks to cool for 10 minutes.

STEP SIX – 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.

STEP SEVEN – 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.

STEP EIGHT – 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.

STEP NINE – Scrape down the bowl and paddle, add cream cheese and beat on medium-high speed until fully incorporated, about 1 minute.

STEP TEN – Add half of the confections sugar, mix on low speed for 20-30 seconds, increase speed to medium-high, beat until sugar is fully incorporated, 1 minute.

STEP ELEVEN – Add remaining confections sugar, mixing on low for a few seconds then increase to medium- high, mixing until incorporated.

STEP TWELVE – 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.

STEP THIRTEEN – To frost the cake, place one cake on a cake board or stand.  Add ½ – ¾ cup of frosting, spreading into an even layer.

STEP FOURTEEN – Place the second cake round on top of frosting layer, frost the top and sides of cake with remaining frosting.

STEP FIFTEEN – Top cake with shredded coconut all over the top and sides, gently pressing into frosting to help coconut adhere to the cake.

STEP SIXTEEN – Cover cake and store in the refrigerator until ready to serve.  Allow cake to set at room temperature for 30 minutes before serving.

Sandra’s Top Tips

• For easier preparation you can bake this cake in a 9×13 baking dish. frost and top the cake with coconut while in the pan
• This cake be prepared using a mixer, add your ingredients to a bowl and beat on medium high speed for 1 1/2 minutes or until no lumps remain
• Be sure to use butter and cream cheese that is softened for this recipe, you can quickly soften them in the microwave using 10 second bursts until soft
• Use sweetened shredded coconut as unsweetened coconut will cause the cake to not have the usually coconut flavor and the coconut will also be dryer
• To help ensure even cake layers divide the batter evenly to both pans
• Allow the cake to sit at room temperature for 30 minutes before serving when removing it from the fridge

Storage instructions

The cake can be stored in the fridge using an airtight container or covered for up to 5 days.

To freeze the cake place the cake on a cardboard cake round and wrap the cake in a double layer of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 6 months.

Thaw the frozen cake overnight in the fridge.

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